Like its close relation broccoli, the edible part of cauliflower is composed of tightly clustered florets of immature flower buds called the ‘curd,’ which is hugged by tight green leaves. The leaves serve as a shield from the sun, preventing chlorophyll development in the curd, thus keeping the cauliflower its characteristically milky-white color.
Selection and Storage: Choose cauliflower with compact, creamy white curds that are surrounded by perky green leaves. Cauliflower will remain fresh for longer if the leaves are intact. Avoid any with black spots as this signifies spoilage or water damage. Raw cauliflower should be stored stem-side down (to prevent condensation) in a perforated plastic or paper bag in the refrigerator for up to a week.
Culinary Uses: Cauliflower has been popular in many cuisines for generations, but now more than ever, it is becoming a low-carb super star!
Cauliflower should generally be cooked only until just tender, as it contains phytochemicals which release unpleasant sulfurous smell when cooked for too long.
Information from: The Produce Bible by Leanne Kitchen