5+ A Day




All year round.


Storage and Handling

Store in the refrigerator. Handle all fresh produce with care and wash before eating.



Cauliflower, from the Latin word meaning 'cabbage flower', is a member of the Brassica family and has been grown for more than two thousand years. It is native to the Mediterranean and has been part of the European diet for about five hundred years.



  • Cauliflower belongs to the Brassica family which includes broccoli, cabbage, Brussels Sprouts, kale and more
  • Cauliflower can be eaten raw or cooked
  • The creamy white flower buds of a cauliflower are called ‘curds’
  • Broccoflower is a hybrid mix of cauliflower and broccoli. The florets are bright green (lighter than broccoli) and packed into a round head like cauliflower. The flavour tends to be sweeter than cauliflower and broccoli. Supply is limited


Growing Facts

  • Cauliflower are best planted in March to April
  • They are typically more frost sensitive than other Brassicas
  • Cauliflower can be difficult to grow and require careful soil preparation
  • Soil should have good drainage and be nutrient rich

Nutrition Information

Serving size: 69g - 1/2 cup, chopped, boiled and drained

Avg Quantity per serving Avg Quantity per 100g
Energy (kJ/Cal) 68/16 99/24
Protein (g) 1.3 1.9
Fat, total (g) 0.1 0.2
- saturated (g) trace trace
Carbohydrate (g) 1.9 2.7
- sugars (g) 1.8 2.6
Dietary Fibre (g) 1.2 1.8
Sodium (mg) 5 7
Vitamin C (mg) 38 55
Folate (µg) 30 44
Vitamin B6 (mg) 0.14 0.2
Niacin (mg) 0.7 1.0
Iron (mg) 0.3 0.4
Potassium (mg) 173 250

Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research

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