BIO Karfiol

Caliber 800- 1200g

Cauliflower probably originates from the wild species Brassica cretica from the eastern Mediterranean region. From the 15th century onwards, it was cultivated in Italy and from the 16th century onwards it was already cultivated throughout Europe.

The subtle aroma of fresh cauliflower convinces even the greatest cabbage skeptics. Whether steamed, roasted, fried, baked or boiled, it can be eaten or served as a side dish with meat or fish.

Storage recommendation

It is best stored in the refrigerator, in the vegetable compartment and wrapped in cling film, kept cool.