February’s Harvest of the Month crop is Cauliflower. Cauliflower is delicious roasted, boiled, fried, steamed, pickled, and eaten raw. Health benefits of cauliflower include Vitamin C and B9, potassium. Try some today!
- Vitamin C and B9
- Low in fat and calories
- High fiber & folate
- Look for compact, white curds with bright green firmly attached leaves.
- Avoid heads with brown spots or loose sections that spread out.
Healthy Serving & Storage Ideas
- Refrigerate cauliflower in a plastic bag for up to 5 days.
- Cauliflower cooks quickly. It will become mushy if you overcook.
- Can be eaten raw, steamed, boiled, or roasted.
RECIPE: Cauliflower Rice
- 4 cups cauliflower florets
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1 cup chopped herbs, such as chives, parsley, or cilantro
- Pulse cauliflower in a food processor or blender until chopped into rice-sized pieces.
- Heat oil in a large skillet over medium-high heat. Add cauliflower and salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Remove from heat and stir in herbs.
Cruciferous vegetables such as cauliflower are rich in nutrients, including carotenoids. These compounds may have anti-cancer benefits. (Source: National Institutes of Health, National Cancer Institute)
Harvest of the month highlights a locally available crop each month of the year in school cafeterias, restaurants, workplaces, and grocery stores. The program expands across Washington & Ozaukee counties to help children, caregivers, and the broader community learn more about healthy, seasonal, whole-foods eating.