CAULIFLOWER

CAULIFLOWER
Cauliflower is a cruciferous vegetable with a dense, white head (curd) and a mild, slightly nutty flavor. It’s highly versatile, used in roasting, mashing, stir-frying, or as a low-carb substitute for rice and flour.
Rich in vitamins C and K, fiber, and antioxidants, cauliflower supports immunity, bone health, and digestion. It also contains glucosinolates that may help protect against certain cancers.

CAULIFLOWER BABY
Baby cauliflower is a smaller, tender version of the regular variety, with delicate florets and a mild flavor. It cooks quickly and is ideal for steaming, sautéing, or serving whole as a side dish.
Like full-sized cauliflower, it’s packed with vitamins C and K, fiber, and antioxidants, promoting digestive health, strong bones, and immune support while being low in calories.

CAULIFLOWER PURPLE
Purple cauliflower stands out with its vibrant violet color, which comes from anthocyanins, powerful antioxidants. It has a slightly sweeter, nuttier flavor than white cauliflower and retains its color when lightly cooked.
In addition to vitamins C and K and fiber, purple cauliflower offers extra antioxidant protection, helping reduce inflammation, support heart health, and boost immunity.