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

Cauliflower

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.

Cauliflower

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

Select:
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.

Cauliflower Florets

Grown by our family owned farms, these bright white florets offer consistent quality and convenient sizing.

The extended shelf-life packaging ensures lasting freshness, making them an ideal grab-and-go item

Local BCfresh cauliflower is available early July through October.

Perfect for dipping and snacking raw.
Great for roasting and grilling.
Can be steamed, blanched or boiled.

Keep cauliflower florets refrigerated at 32°F (1°C) with relative humidity of 95%.
Store in original packaging or in a loose plastic bag with paper towel to absorb excess moisture.

Recipes for Cauliflower

Cauliflower Steaks with Capers and Caramelized Lemon

Cauliflower Steaks with Capers and Caramelized Lemon Forget the steamed florets – bring on thick...

Roasted Cauliflower “Turkey”

Presented by BCFresh in collaboration with Food Network Canada, our Whole Roasted Cauliflower makes a stunning vegetarian entree. Sliced tableside like a turkey, it offers a delightful twist for those seeking a vegetarian or vegan option on their Thanksgiving menu.