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Season: Year round. When buying fresh cauliflower look for a tight, "fine
grained" head (the coarser the caulifower's texture, the older the vegetable
is likely to be). Avoid discoloration (although if there some brown spots
on your cauliflower don't discard it, simply cut them off before cooking).
If the leaves are still attached the cauliflower, look for those with
a vibrant green color.
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