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General Produce



4-, 6-, 9-, 12-, and 16-count.

Receiving Inspecting:

Look for cauliflower with creamy white (or orange or purple, depending on variety), compact curds with bright green, fresh, and firmly attached jacket leaves. Some small leaves extending through the curds do not affect quality. Size of head does not determine quality.

Storage Handling:

Short-term storage recommendation (7 days or less)

  • 34-36° F/1-2° C
  • 90-98% relative humidity
21 to 28 days.

Cauliflower is sensitive to ethylene gas; exposure may cause yellowing leaves that drop off the head. For best quality, keep away from ethylene-producing fruits and ripening rooms.

Low humidity may cause wilting; store properly.

Decay, water-soaked appearance, and spotting can occur if cauliflower is held at high temperatures.

Gray-brown discoloration, curd softening, and water-soaked appearance can indicate freeze injury.

Usage Ideas:

  • Roast cauliflower florets and Monkfish fillets in a coconut-curry sauce; serve all over basmati rice.
  • Sauté cauliflower florets and capers; deglaze with sherry; top with crumbled bacon.