Cauliflower is most popular with older consumers, so accept the challenge of introducing this versatile vegetable to a new generation. Springboard off the popularity of using cauliflower as a replacement for everything from noodles to pizza crust in gluten-free and low-carb diets.
- As a cruciferous vegetable, cauliflower offers many health benefits, including being a known cancer fighter. Cauliflower has been shown to help prevent bladder, breast, colon, prostate and ovarian cancer. Cauliflower also contains folate, which can help prevent birth defects. It is also high in vitamin C, which boosts the immune system.
- The U.S. Food and Drug Administration has approved the following nutrient content descriptors for cauliflower: fat-free, saturated fat-free, very low sodium (must state that cauliflower contains 35mg or less sodium per 85g cauliflower), cholesterol free, low in calories, high in vitamin C and a good source of folate.
- Cauliflower pairs well with several other items, including party trays with dip, dip, bagged salads and stir-fry fixings.
- Cauliflower is a produce department staple year-round. Offer promotions in all seasons.
- Fall: Include cauliflower in veggie trays for your football game-day promotions. Promote it as a hearty side dish for meals as the weather gets colder.
- Winter: Include cauliflower in Chinese New Year promotions to encourage consumers to add it to stir-fries. Promote cauliflower to health conscious consumers after the first of the year as it can be used as a substitute for pasta or rice or even pizza crust in low-carb, gluten-free diets.
- Spring: Cauliflower makes a tasty side dish to spring holiday meals. Promote it for Easter, Mother’s Day and St. Patrick’s Day. Encourage consumers to add it to springtime salads.
- Summer: Include cauliflower in summertime grilling promotions. Promote it as a great addition to party trays and as a light, healthy snack when served with dip.
- Keep your displays just one layer deep. Cauliflower will bruise easily.
- Watch your display closely for signs of decay. Cauliflower turns brown as it decays and can turn consumers off to a purchase if decaying cauliflower is on your display.
- Green cauliflower is something of a novelty that may appeal to consumers who like broccoli. This cross between broccoli and cauliflower offers an attractive presentation and different flavor and texture.
- Include cauliflower heads and florets on your display. The florets appeal to the time-conscious consumer who just wants to cook it and have it be ready without a lot of preparation.
- Use cauliflower as a color break between lettuce and broccoli to create an eye-catching color contrast.
- Include recipes and preparation tips. Appeal to younger and health-conscious consumers by providing recipes about using cauliflower as a noodle replacement.
- Add cauliflower florets to salads and salad bars.
- Offer a cauliflower side dish topped with lemon- or cheese-flavored sauce.
- Use cauliflower to create a gluten-free pizza crust.
- Include cauliflower in vegetable medley side dishes.
- Add cauliflower to stir-fry dishes.
- Cook cauliflower in chicken or beef stock and garnish it with parsley for a tasty, attractive side dish.
In The Backroom
60-lb. Long Island wirebound crates 50-lb. Catskill cartons 25 to 30-lb. cartons, 9, 12, 16 and 20 film-wrapped, trimmed heads RPC 6423, 6425, 6426, 6428 Value-added packs Two popular sizes of cut cauliflower are the small (11⁄2 inches) and large (2 to 3 inches). Several pack options for bulk or fresh-cut are available: Cartons, 6-, 9-, 12- and 16-count 3 bags per 4-lb. split pack 4 or 2 3-lb. bags 6-lb. carton, 2 3-lb. modified-atmosphere bags 8-oz., 12-oz. or 1-lb. bags Cauliflower also is available with broccoli and carrots in cartons containing five 5-lb. bags and 18, 9 or 6 1-lb. bags.
United States U.S. No. 1
Temperature: 32 F, 0 C Relative humidity: 90-98% Mist: lightly (Do not mist wrapped product.) Typical shelf life: 2 to 3 weeks Ethylene-sensitive. Do not store or transport with items that produce ethylene. There is no quality variance between large and small heads if they are equally mature. A slightly granular appearance is acceptable if heads are not spreading. Store with butts down to prevent moisture accumulation on curds.
- 36% of consumers said they purchased cauliflower in the past year.
- Consumers between the ages of 40 and 58 were the most likely to purchase cauliflower with shoppers younger than 40 being the least likely group to purchase the vegetable.
- The likelihood of a cauliflower purchase increases as income rises.
cauliflower_fresh-trends (478.34 KB)