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.
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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