Cauliflower is very high in Vitamin C. It’s also a great source of potassium and Vitamin B6.


Cauliflower is related to cruciferous vegetables like cabbage, broccoli and brussels sprouts. This versatile vegetable can be eaten raw or cooked as well as substituted for other ingredients. Try it baked as a pizza crust, or mashed as a substitute for mashed potatoes.


BC kalettes
To prepare rinse. Remove outer leaves and core. Leave whole or cut into florets or slices.

Heavy, firm, creamy white heads with compact florets.

Local BCfresh cauliflower is available early July through October.
  • Great for roasting and grilling.
  • Can be steamed, blanched or boiled.
  • Perfect for dipping and snacking raw.
  • Keep cauliflower refrigerated at 32°F (1°C) with relative humidity of 95%.
  • Store covered to prevent dehydration.

Recipes for Cauliflower

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