February’s Harvest of the Month: Cauliflower

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!

Health Benefits of Cauliflowercauliflower
  • Vitamin C and B9
  • Potassium
  • Low in fat and calories
  • High fiber & folate
Produce Tips
  • 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

Cooking Directions:

  1. Pulse cauliflower in a food processor or blender until chopped into rice-sized pieces.
  2. 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.