Cauliflower

Photograph of a head of cauliflower.

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.



Fresh Fruit and Vegetable Program Nutrition Education Tip Sheets (PDF | 1.6 MB)

Kansas State Department of Education, Child Nutrition & Wellness.

Tip sheets provide growing information, nutrition facts, and serving suggestions. Produce included: asparagus, avocado, blueberries, cantaloupe, cauliflower, kiwifruit, mango, peaches, pineapple, red pepper, spinach, and sugar snap peas.


Kansas Fruit and Veggie Quick Facts (PDF | 6.66 MB)

Kansas State Department of Education, Child Nutrition & Wellness.

Fact sheets provide origin, availability, nutrition information, trivia, and riddles or activities for over 40 fruits and vegetables.


Pick a Better Snack (PABS) Fruit and Vegetable Fact Sheets

Iowa Department of Public Health.

Iowa’s Pick a better snack™ fact sheets provide nutrition facts, uses, varieties, origin, trivia, etc. for over 30 fruits and vegetables.


Cauliflower Recipes

USDA. NAL. Healthy Meals Resource System.

Quantity recipes containing cauliflower from the HMRS Recipe Finder database.


Fruit and Vegetable Fact Sheets

University of Nebraska-Lincoln Extension.

Set of 30 fruit and vegetable fact sheets with information about: nutrition, uses, description, varieties, and where first cultivated. Available in black & white and color.


Cooking with Cruciferous Vegetables (PPT | 796 KB)

Pennsylvania State University Extension.

This Power Point presentation explains the benefits of cruciferous vegetables, compares fresh versus frozen varieties, and provides tips for preparation.


Cauliflower Fact Sheet (PDF | 430 KB)

Mississippi State University Extension Service.

This fact sheet provides growing information, food safety tips, nutrient information, mealtime ideas, fun facts, and ways to involve children in preparation. From One to Grow On: A Garden-Based Learning Program for Preschoolers.


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.


Vegetable Posters (PDF | 6.13 MB)

Mississippi State University Extension Service.

Each of these 18 colorful posters features a different vegetable with simple facts for preschoolers. Page 5 contains a Cauliflower poster. From One to Grow On: A Garden-Based Learning Program for Preschoolers.


Functional Food: Cruciferous Vegetables

Pennsylvania State University Extension.

Perfect for a lesson on cruciferous vegetables, this page includes links to a lesson plan, a Power Point presentation, a fact sheet, tip sheets, a crossword puzzle, recipes, and an evaluation booklet.


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 Cauliflower Photo

USDA. Agricultural Research Service.

This high-quality photo of cauliflower could be used as part of a display or on a flyer. From the Agricultural Research Service Image Gallery.


Cauliflower

Pennsylvania Nutrition Education Network.

Visitors to this web site can download and distribute newsletters, recipes, bookmarks, and other materials related to cauliflower. Large type material 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.


Reasons for the Seasons: Cauliflower (PDF | 708 KB)

University of California Cooperative Extension.

Four page fact sheet includes nutrition benefits, serving tips, tips to prevent food-borne illness, shopping tips, preparation, handing and storage. There are also two recipes and a coloring page for children.