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Cauliflower is a good source of vitamins A and C, and Choline, followed by Pantothenic Acid, Vitamin B6, Niacin, Riboflavin, with trace amounts of vitamin E, and vitamin K.
In the mineral department, cauliflower is rich in Potassium, followed by Phosphorus, Calcium, and Magnesium.
There are trace amounts of Selenium, Iron, Zinc, Manganese, and Fluoride.
Cauliflower contains Omega-3 and Omega-6 fatty acids.
In the photo at the top of the page, the dehydrated cauliflower looks rather brown, but don't worry about that as it turns back to white when it's re-hydrated!
Let the cauliflower thaw out (in its bag, unopened) in your kitchen sink in a bowl of tepid water if you're short on time, otherwise let the cauliflower bag thaw out for around an hour in your kitchen sink, unopened, then chop and put on the trays.
If thawing the frozen cauliflower by the water-in-the-bowl method, keep changing out the tepid water in the bowl until the cauliflower has thawed sufficiently for you to be able to cut (feel the pieces while they're still in the bag until they're soft enough). This will probably take about 10 minutes.
If using frozen cauliflower, ignore steps 1 and 2.