Rediscover Cauliflower

If you’ve only had cauliflower raw on a crudité plate, it’s time to try it mashed, steamed, roasted and pulsed.

Roasted Cauliflower Steaks
Mashed Cauliflower
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Although cauliflower doesn’t seem to get as much attention as other vegetables, it’s worth taking a second look. It’s easy to prepare, delicious, versatile and a very good source of vitamin C. Cauliflower makes for memorable dishes like Red Lentils with Cauliflower and Chicken Sausage opens in a new tab and Zesty Spiced Cauliflower opens in a new tab. You’ll also want to add it to a salads, pasta dishes and more.

Cauliflower belongs to the brassica (cabbage) family, and while white cauliflower is more popular, there are also colorful green and purple varieties. All are delicious cooked or raw and can be used interchangeably in recipes. If you haven’t cooked with cauliflower lately, here are some of my favorite ways to prepare it.

Cauliflower should have compact curds that are clean, uniform in color with no spots or bruising and firm to the touch. Keep cauliflower in the crisper drawer of the refrigerator in an open or perforated bag. It will keep for several days provided it is kept cold and hydrated. Be careful not to let cauliflower get too wet — excess moisture will brown the curds.
Are you a fan of cauliflower? Share your favorite recipe idea. 

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