Cauliflower, like broccoli and cabbage, is a member of the healthful cruciferous vegetable family. Usually white to pale yellow in color, it’s comprised of florets in stalks that come together to form a rounded head shape. Nowadays you can also find cauliflower that’s deep-golden or purple. Then there’s the exotic lime-green Romanesco, with conical, spiral florets that look like seashells. Despite their different appearances, all types of cauliflower have a similar sweet, assertive flavor that pairs well with both rich, pungent ingredients and more delicate ones.
Cayenne is a very hot red chile generally sold whole and dried or dried and ground into cayenne powder.
Celeriac is the root of a celery plant, and tastes like a cross between celery and parsley.