Cauliflower belongs come the cabbage family. Despite its name means “cabbage flower”, the is not simply a flowering cabbage. That is created from natural flowers on the cauliflower plant which have actually been urged over century to conference together and also create a big mass that what is referred to as “florets” or “curd.” the has also been described as looking like a bridal bouquet. The white part is called the curd. If left to grow on the own, the curd will be a light green. Farmers, however, fold and tie the leaves of the plant end the curd to store the sunlight off it to blanch it. (Varieties have now been developed where the leaves fold end on their own, saving this work.)

Brown spots on cauliflower that you purchase in stores have actually likely resulted from humidity or condensation top top the cauliflower; if the rest of the cauliflower is fine, just scrape this off. Yellowish spots, however, may show that the vegetable is fairly old and also is starting to decay.

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These days, girlfriend are an extremely likely to watch cauliflower offered raw on a crudité platter. Friend mustn’t say anything to the host; just resolve that you will never inflict the very same on your guests.

If the cauliflower is young, it is likewise delicious simply steamed or microwaved and also served with butter. One of the tastiest means of serving cauliflower originates from India, together a curried dish. In some areas of Italy, lightly-cooked cauliflower is linked with garlic, olive oil and also capers. Breaded and also fried cauliflower is additionally nummy, together is cauliflower offered with a lemon butter sauce through chives. The is also an excellent as the base for a thick, hearty soup.

Cauliflower should not be planted close to runner beans, spinach or tomatoes.

When buying, avoid cauliflower through yellowing clues or wilted leaves. The florets need to be strict closed, not open.

Cooking Tips

CauliflowerDenzil Green

To prepare cauliflower, remove the leaves and also cut out and discard the stalk and core. Then reduced the cauliflower into tiny or medium-sized chunks, relying on what you room going come be utilizing it for. To wash the florets.

You want to chef cauliflower as little time as feasible to preserve the nutrients and also maintain a great texture, but also because longer cooking times construct that cabbagey smell the lingers in her kitchen. As well, the much longer you chef cauliflower, the more it breaks down and the more watery the becomes. That does, however, require some food preparation time to build what flavour the does have.

Adding a tespoon of lemon juice to the food preparation water will aid keep the cauliflower really white.

For the French technique of cooking cauliflower white, check out the entry for “Au blanc.”

Cooking times for cauliflower

Pressure cooker: fresh cauliflower 2 to 3 minute on high pressure. Because that frozen cauliflower, 2 minute on high because that tender, 3 minutes because that soft.Steaming: in between 12 and 15 minutes;Microwaving: 8 to 10 minutes.


Cauliflower is high in vitamin C, folic acid and also fibre.

A Cornell college study uncovered that microwaving cauliflower was the ideal cooking method for maintaining nutrients. These are the results they found for preserving Vitamin C in 100 g the cauliflower:

After boiling, 55 mg the vitamin C remained;After steaming, 70 mg of vitamin C remained;After microwaving, 82 mg that vitamin C remained.


1 head = 4 cups

Medium head = 2 pounds (900g)Large head = 3 pounds (serves four).1 pound (450 g) trimmed Cauliflower = 1-1/2 cup florets = 7 1/2 oz cooked10 oz (280 g) frozen Cauliflower = 2 cups1 huge head (1.3 kg), steamed and puréed = 2 litres (4 cup / 2 quarts) puréed1 large head (1 kg), unpeeled = 675 g (6 cup chopped) after ~ peeling and also stalk removed

Storage Hints

Store unwashed one of two people unwrapped or in a perforated plastic bag in refrigerator for up to 5 days. ~ that, that will build a solid odour.

Freezing Cauliflower

Cauliflower deserve to be successfully stored together a high-quality frozen product.

Remove leaves, chop florettes into 3 cm (1 inch) pieces. Wash.

The cauliflower is climate blanched to damage spoilage enzymes which would reason the product to deteriorate even though frozen.

You might water or vapor blanch.

Water-blanching: Blanch because that 3 minutes in cook water (no salt needed.) Optional: a few tablespoons the lemon juice in water to save florets an extremely white. Begin timing from once the water comes ago to a complete boil after including cauliflower. ORSteam-blanching: Blanch for 5 minutes. Begin timing from when pot has actually filled through steady heavy steam again after adding cauliflower. Naught is essential in the steaming water.

Regardless of exactly how you blanched, plunge in cold water, drain, package, and freeze.


Steam blanching has the advantage of saving water and also cooking fuel (as less water is needed, and also consequently less energy to warmth that water), and also saving time, together the come back up come “speed” time when cold cauliflower is added is quicker with heavy steam than a huge pot that water.To be clear, the blanching is not forced for safety, but it is forced for quality. Unblanched frozen cauliflower will rotate an unappealing brown and go mooshy.

History Notes

Cauliflower originated somewhere approximately the Mediterranean or Asia Minor. The Egyptians were growing it in 400 BC. The Romans flourished it.

Cultivation of it was pretty much restricted to the Italian peninsula till the 1500s, in ~ which time that made its method up into France, and over to America in the 1600s, despite it was not arisen commercially there until around the 1920s.

Sales of cauliflower fell 35% in the UK during the duration of 2001 come 2011. In response, growers have started growing brightly-coloured varieties to be sold in blended rainbow packs, in an attempt to revive customer interest in the vegetable.

Literature & Lore

“Training is everything. The peach was as soon as a bitterness almond; Cauliflower is nothing however cabbage through a university education.” — mark Twain.

Language Notes

“Cauliflower” originates from the Latin native caulis (cabbage) and floris (flower). In French, that became “cole florie”, which ended up being our indigenous “Cauliflower”.

Some people pronounce the word “call-a-flower”; others will certainly say the “call-ee-flower”.

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Eat your greens… and also pinks and also yellows: how Tesco is trying to get children to eat cauliflower by make it more colourful. London: everyday Mail. 1 respectable 2011.