Shopping for broccoli and cauliflower is pretty

much the same and, luckily, finding good specimens
is not too difficult. These hearty members of the
brassica family have a good shelf life and are firm
enough that they don’t bruise or break easily during
storage and shipping. A head of broccoli should have
tight florets that are an even dark green with
greenish to purple buds. Cauliflower should be an
even pale white; yellow or brown spots should be
avoided, though if they are minor, you can simply
trim them off. Look to the leaves as well, which
should be tight around the base and appear bright
pale green.
Once you get the broccoli or cauliflower home,
keep it loosely wrapped in plastic or in a vegetable
bag inside the crisper. It should stay good for at
least a week. Once you’ve cut it into florets, it’s best
to use it as quickly as possible to prevent excess
moisture loss, though florets can be stored in an
airtight container or zipper-lock plastic bag with a
damp paper towel placed in it for up to 5 days.