Cauliflower / 花椰菜 / Kubis Bunga (+/-800g)

RM8.00

  • naturally fiber rich and rich in Vitamins
  • contains unique antioxidants which may reduce infection and protect against several diseases
  • can be steamed, roasted, boiled, baked

Depending on the size of the produce received, this cabbage may come in half portion.

Scroll down for recipe and storage method.

When you buy more than 1 unit, the packing measurement is by weight and not by number of bags. We will pack them together in a single bag to reduce plastic usage to be more environmentally friendly.

If you are looking for uncut, whole vegetable, click here for Whole Cauliflower (1 pc).

SKU: 4100-0018-VT Categories: ,

Description

Produce of China. Weigh around 600-800g per piece.

Also known as 花菜, 椰菜花, 菜花.
Cauliflower is a large round vegetable with a hard white centre surrounded by green leaves. It is a cruciferous vegetable that is naturally fiber-rich and rich in Vitamins. Cruciferous vegetables contain compounds that may help to protect against cancer. It  also contains unique antioxidants that may reduce infection and protect against several diseases such as cancer and heart disease.

If you are looking for uncut, whole vegetable, click here for Whole Cauliflower (1 pc).

 

Suggested Cooking Method / Recipe :

Honey Garlic Cauliflower

Ingredients :

  1. Chili powder
  2. Salt
  3. Water
  4. Corn flour
  5. Plain flour
  6. Oil
  7. Garlic
  8. Pepper powder
  9. Spring onion
  10. Soy sauce
  11. Honey
  12. Tomato ketchup
  13. Onion

 

Storage Method:

If your cauliflower comes wrapped tightly in cellophane (which is commonly used, but may trap moisture and promote rotting), immediately unwrap it and transfer to a loosely sealed plastic bag, with a paper towel tucked in to absorb any excess moisture.

 

1. What’s the difference between Cauliflower and Broccoli?

Besides the colour, the main difference is the taste. Broccoli are usually more bitter in flavour, while cauliflower tasting mildly sweet.

2. Why does my cauliflower has black spots over it?

Black spots occur naturally the longer cauliflower is stored due to oxidation, which means the cauliflower is just prolonged exposure to light and air, doesn’t mean it has gone bad. It is still safe to cook and eat, as long as the spots haven’t turned dark or black or have a mushy texture.