The cauliflower can be refrigerated for a few days

Generally, cauliflower can be refrigerated for 3-5 days, and the actual storage time depends on factors such as the freshness of the cauliflower, refrigeration temperature, and packaging method. If preserved properly after refrigeration, cauliflower can usually maintain a good taste and nutrition. Fresh cauliflower does not need to be cleaned before refrigeration. It can be wrapped in plastic wrap or placed in a fresh-keeping bag to reduce moisture loss. Keeping the refrigeration temperature between 0-4 degrees Celsius can delay the deterioration of cauliflower. If there are black spots or stickiness on the surface of cauliflower after refrigeration, it indicates that it has started to rot and should not be consumed again. Long refrigeration time of cauliflower can lead to the loss of water-soluble nutrients such as vitamin C. It is recommended to consume it as soon as possible. If cauliflower is cut and refrigerated, the storage time will be shortened to 1-2 days, as the exposed cut surface is prone to bacterial growth. If the humidity in the refrigerated environment is high, cauliflower may soften or mold prematurely. Some varieties of cauliflower, such as organic cauliflower, may have shorter refrigeration times due to lack of preservative treatment. Putting cauliflower together with fruits with high ethylene release, such as apples and bananas, can accelerate their spoilage. If the cauliflower has already turned yellow or wilted before refrigeration, it is not recommended to consume it even if it has not been 3 days. To extend the shelf life of cauliflower, it can be blanched and frozen, but the taste may slightly change. Daily advice is to purchase cauliflower in batches according to the amount consumed, avoiding prolonged refrigeration. Before cooking, check whether the cauliflower has any odor or discoloration to ensure food safety. During the refrigeration period, cauliflower can be consumed together with other high vitamin C ingredients, such as colored peppers and tomatoes, to compensate for nutritional loss. If long-term storage is required, cauliflower can be made into kimchi or dehydrated dried vegetables.