All About Cauliflower
Your complete guide to cauliflower - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Cauliflower Last?
Storage times and freshness tips for cauliflower in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Raw, whole in fridge1-2 weeks
Signs of Spoilage
Appearance of dark brown or black spots, yellowing of florets, soft or mushy texture, development of a strong, unpleasant sulfurous odor, florets easily detaching from the stem.
How to Check
Visually inspect the entire head for discoloration (especially dark spots) and yellowing. Gently squeeze the florets and stem to check for firmness; it should feel firm and crisp. Perform a smell test; fresh cauliflower has a mild, earthy scent, while spoiled cauliflower will have a strong, sour, or sulfurous smell.
Storage Tips
Store unwashed in a loosely sealed plastic bag or a perforated bag in the crisper drawer to maintain humidity without trapping excessive moisture. Do not wash until ready to use, as moisture can accelerate spoilage. Avoid storing near ethylene-producing fruits (like apples or bananas) which can cause premature yellowing.
Raw, cut in fridge3-5 days
Signs of Spoilage
Browning or darkening on the cut surfaces, sliminess on the florets, a more pronounced and unpleasant sulfurous odor than when whole.
How to Check
Visually check cut surfaces for browning or a watery, slimy film. Touch the florets to feel for any sliminess. Conduct a smell test; the odor will be more intense and less pleasant than fresh.
Storage Tips
Store in an airtight container or a sealed bag with a paper towel inside to absorb excess moisture. Change the paper towel daily if it becomes damp. Use promptly after cutting to retain best quality.
Cooked in fridge3-4 days
Signs of Spoilage
Visible mold growth, sour or off-smell, slimy or excessively mushy texture, dulled or unnatural color.
How to Check
Visually inspect for any fuzzy mold spots. Smell for any sour, rancid, or unpleasant odors. Touch to check for an excessively soft, mushy, or slimy texture. If in doubt, it's best to discard.
Storage Tips
Allow cooked cauliflower to cool completely before transferring to an airtight container. Refrigerate within two hours of cooking to prevent bacterial growth. Reheat thoroughly to an internal temperature of 165°F (74°C).
Frozen (blanched)8-12 months
Signs of Spoilage
Significant freezer burn (large ice crystals, dry leathery spots, dull color), off-flavors or odors upon thawing/cooking, extremely soft or watery texture after thawing.
How to Check
Visually inspect the packaging for excessive ice crystals or dry, discolored spots (freezer burn). While frozen, a strong off-odor is unlikely, but upon thawing, check for any sour or unpleasant smells. The texture will be softer after thawing, but it shouldn't be completely mushy or disintegrated.
Storage Tips
Blanching (boiling for 2-3 minutes, then shocking in ice water) is essential to preserve color, texture, and nutrients, and to stop enzyme action. Drain thoroughly, pat dry, then flash freeze florets on a baking sheet before transferring to freezer-safe bags or airtight containers. Remove as much air as possible from bags to prevent freezer burn.