Robbie Sigona’s Produce Tips: Cauliflower

• No matter the color, whether white, purple, orange or green, cauliflower should be free of brown spots.

• The “jacket” of leaves should be green and look fresh. Older cauliflower will have yellow leaves.

• Choose heads, known as curds, that are heavy for their size.

• To prepare, separate the heads from the core and leaves and break the heads into florets. The core can be chopped and used in cooking, too.

• Store tightly wrapped in the fridge after purchased.

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Robbie Sigona is our produce buyer. He works with local farmers and scours the market for the very best in fresh fruits and vegetables – some of you won’t find anywhere else.