After harvest, fresh cauliflower heads are trimmed of loose outer leaves, wrapped in clear plastic, and packed in single layers in cardboard cartons, with nine to 16 heads per carton.

The plastic has small holes in it that allow the cauliflower heads to "breathe." Even though the cauliflower head has been cut from its plant, it is still alive and breathing. This breathing is called "respiration" and all fruits and vegetables breathe for a while after harvest.

To avoid spoilage, fresh cauliflower is stored and transported at approximately 32 degrees Fahrenheit.