As wonderful as cauliflower undoubtedly is for your health and your tastebuds, it is in a category of foods that may have an unfortunate effect on your intestines - the social problem of 'flatulence'. (And it is a social and not a medical problem, most of the time.)
If you love the 'gassy' vegetables but have problems with their effects (and not everyone suffers equally in this regard), you might look into dietary supplements that break down carbohydrates before they can form the gases that are so embarrassing. Beano is the trade name of the most well-known of these.
urds
Cauliflower is identified by its edible, rounded mass of curds. These curds are often mistakenly referred to as florets, but are actually undeveloped shoot tips. White cauliflower is the most commonly grown, but there are also cultivators with purple, green and even pink curds.
Storage
Keep your cauliflower in a nice cool, dry place, preferably some sort of vegetable rack or in your refrigerator, your cauliflower should last 2-3 days if stored correctly.
Preparation
The best way to prepare your cauliflower is to simply wash it in cold preferably salted water. Cut away most of the out side leaves so that the cauliflower stands upright. If you make a cross in the base or cut out the first 2cm of the stalk this will ensure that it cooks quickly. It is recommended to soak your cauliflower for 10mins in salted water to draw out any insects hiding away inside.
Automated Cauliflower Harvesting
The UK Cauliflower crop is currently worth £55 million per annum at farm gate prices. Some 80% of this is destined for Supermarkets, which demand high quality standards for freshness, trim and presentation. Currently, all cauliflowers are harvested manually with the harvester confirming the curd size just before cutting.
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