Cauliflower
A member of the brassica family like cabbage and broccoli, cauliflowers are more commonly clusters of tightly packed white flower heads with outer green leaves. You can also get green and purple varieties too. It’s a versatile veg which can be roasted or steamed for a cauli cheese or grated to make cauliflower rice.
How to store
How to store fresh cauliflower
Keep cauliflower fresher for longer by storing in the fridge.
Freezing cauliflower
Cauliflower can be frozen in a sealed bag or container for up to 3 months.
Storing cooked cauliflower
Store in an airtight container in the fridge for up to 2 days.
Cauliflower top tips
How to freeze and defrost
To freeze: Slice cauliflower into small florets and blanch for 90 seconds, then cool in a bowl of ice water before freezing.
To defrost: When you take food or drink out of the freezer, it’s important to defrost it safely. Don’t defrost at room temperature. Ideally, defrost fully in the fridge and use within 24 hours. Or, use a microwave on the defrost setting directly before cooking or reheating.
Eating the whole food
Don’t forget - the stalks and leaves of a cauliflower are delicious too! Cook along with the florets or slice raw and add to salads.
Be fabulous with leftovers
Half a cauli leftover? Use the rest - and we mean stalks and leaves as well - in a cauliflower mac cheese! Or grate into healthy cauliflower ‘rice’.
Buying tips
Think about swapping fresh cauliflower for frozen. Frozen foods last a long time in the freezer, you can use as much as you need when you need to and they can often be a cheaper option.
Perfect portions
Use our portion calculator for a quick and simple way to check how much of this food to serve at mealtimes.
Valuing your Cauliflower beyond the price tag
Goodness in food
Your food is more than its shape, colour and price. Your food has an important role to play to help keep you healthy and with enough energy to live your life how you wish to.
- Cauliflower is rich in vitamin C, helping to protect cells and keeping them healthy and maintaining healthy skin, blood vessels, bones and cartilage.
- It is also a source of vitamin K - a group of vitamins that the body needs for blood clotting, helping wounds to heal.
Food story
By the time your food arrives in your home, it’s already been on quite a journey starting with how it is made or grown and how your food reaches the supermarket.
So please help our food to finish its story in the most sustainable way, ensuring the planet’s resources that’s already used are put to good use. Take care of your food when it’s in your home and ensure every edible morsel is eaten - and that your food doesn’t end up in the bin!
Why not try these delicious recipes to use up Cauliflower
If you want another idea for using up leftover cream, this one's quick and simple. If you don't have quite enough cream, then crème fraiche or whole milk can be used to top up to what you need.
This recipe couldn’t be easier, a delicious cauliflower recipe created by Tesco chef, Martyn Lee at the Royal Welsh Show 2017. A great way to use the whole vegetable - stalks, leaves and all! Cut into wedges and serve. Great as a side to roasted meats.
Save those veg from the bottom of the fridge and give them a new lease of life in this inventive curry which is as light as it is healthy. We’ve used madras curry paste (for added kick) – you can choose your favourite. Give it an authentic touch with basmati rice, too.
