Types of Cauliflower

White Cauliflower

• White cauliflower is the most common type of cauliflower sold and grown. It is a healthy vegetable full of essential daily vitamins. One cup of cauliflower provides 90 percent of a person's daily recommended amount of vitamin C and about 15 percent each of vitamin K, folate, dietary fiber and vitamin B6, according to The World's Healthiest Foods website.

Green Cauliflower

• Far less common is a vibrant green variety of cauliflower. Sometimes called "broccoflower" for its origin as a cross between broccoli and cauliflower, a ripe green cauliflower plant is bright green and grows dull after cooking. It has a slightly sweeter taste than white cauliflower and has more vitamins C and A than white cauliflower. It can be prepared in the same manner as white cauliflower.

Purple Cauliflower

• A third and uncommon type of cauliflower is purple cauliflower. This variety is surrounded by large, thick green leaves like white and green types, but inside, consumers will find a vibrant purple head. It cooks a little faster than white cauliflower and has a little milder taste. When purple cauliflower is cooked, its color changes from vibrant purple to green.

Selection and Preparation

• Look for cauliflower heads that are clean and creamy white, vibrant green or bright purple in color. Heads with many thick green leaves around them may be fresher. Cauliflower stores for up to a week when sealed in a plastic bag and refrigerated. The World's Healthiest Foods website suggests that you remove the leaves, cut the florets at the base where they meet the stalks and saute in a few tablespoons of chicken or vegetable broth over medium heat for five minutes.