Cauliflower, like broccoli is the flower of the plant, and grows in compact clusters. With a mild, unique flavor and creamy white color, cauliflower can be eaten cooked or raw and is available fresh and frozen.
USDA. NAL. SNAP-Ed Connection.
Recipes containing cauliflower from the SNAP-Ed Connection Recipe Finder database.
Watch Your Garden Grow: Cauliflower
University of Illinois Extension.
Web site contains in depth information on cauliflower including varieties, planting and growing as well as selection, storage, nutritional information and preparation techniques.
Cauliflower: Nutrition. Selection. Storage.
Produce for Better Health Foundation.
This page contains nutrition information for cauliflower and tips on how to select, store and prepare it. Also included are links to other relevant information including Top 10 Ways to Enjoy Cauliflower, that gives new and different ways to add this vegetable to your diet.
Pennsylvania Nutrition Education Network.
Visitors to this web site can download and distribute newsletters, recipes, bookmarks, and other materials related to cauliflower. Spanish and large-type materials available.
Vegetables for Health Series: Broccoli and Cauliflower
University of Maine Cooperative Extension.
This two page fact sheet includes facts about broccoli and cauliflower, information about nutrition, selection, storage and preparation. Includes two recipes with nutrition facts.
Cauliflower: Food $ense Guide to Eating Fresh Fruits and Vegetables (PDF | 66 KB)
Utah State University Cooperative Extension.
This document contains a broad overview of cauliflower including availability, selection, storage, and preparation. Nutrition highlights and recipes containing cauliflower are also included.
Fruits and Vegetables Lesson: Cruciferous Vegetables (PDF | 309 KB)
University of Georgia.
Lesson plan for older adults teaches the health benefits of broccoli, Brussels sprouts, cauliflower, and cabbage, and how to choose, store, cook and prepare them. Includes handouts, worksheets, activities, recipes and references.