Cauliflower

A versatile brassica that takes on big flavour from high heat. Roast at 425°F for golden, nutty edges. Or steam until tender and mash, rice, or blend into creamy soup.

Cauliflower

Used for

  • roasting
  • soups
  • steaks
  • curries
  • grain bowls

In the kitchen

  • Cut into florets.
  • Roast.
  • Steam.
  • Blend.

Picking it at the store

  • Creamy white head with tight, compact florets. Brown spots or loose, separated florets mean it's aging.
  • The green leaves at the base should look fresh, not wilted.

Related terms

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