What is it?

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.

Kitchen math:

1 medium head = about 2 pounds

How to choose:

Look for compact heads of cauliflower that are firm and not limp and that feel heavy for their size. The leaves should be green and look fresh and crisp. Yellow spots on the florets are fine; they only mean that the vegetable got a little “sunburn”-the cauliflower’s leaves didn’t fully wrap themselves over the florets during growth. Small brown or grayish spots, which are actually a bit of mold, are okay, too; just cut them away during prep.

How to prep:

Always start by trimming away the leaves and the base of the stem. For whole florets, simply cut the florets away from the central stem with a knife. You can also halve or quarter florets for quicker cooking. Slicing them lengthwise about 1/4-inch thick give you the most surface area for browning and is also a good idea for gratins and for deep frying.

How to store:

Keep cauliflower in the crisper drawer of the refrigerator where is should last at least 3 days and up to 5 days if well wrapped.

Recipes

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  Recipe

  Chicken Soup with Crucifers and Caraway

  Chicken thighs create a very chickeny broth, but during cooking, they’re not sapped of all their flavor. Croutons take the place of noodles in this hearty soup; be sure the…

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  Recipe

  Mashed Cauliflower with Garlic and Anchovy

  This rich mash works well as a side, but my favorite way to serve it is heaped on crostini for a robust nibble.

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  Recipe

  Cauliflower Tikka Masala

  Canned fire-roasted tomatoes are an easy way to add slow-cooked depth to this quick weeknight dish, but regular tomatoes can be substituted. Garam masala, an Indian spice mix, is available…

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  Recipe

  Pan-Seared Sea Scallops with Cauliflower Purée and Fried Capers

  Sweet scallops nestled in a dreamy, creamy cauliflower purée make a simple but elegant dish. Crisped capers add just the right bit of briny pop.

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  Recipe

  Spicy Cauliflower and Carrots

  It's amazing how much flavor a dab of spicy harissa paste will do for these simple roasted winter vegetables.

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  Recipe

  Steam-Roasted Indian-Spiced Cauliflower

  When roasted, cauliflower becomes sweeter and more mellow. Cutting the florets so they have a flat side encourages more browning, which adds roasty notes, too. Toss the cauliflower at the…

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  Recipe

  Roasted Curried Cauliflower Salad with Orange and Tarragon

  Peppery greens and a light orange vinaigrette build on the pairing of curry and cauliflower in this main-course salad. Serve with naan, if you like.

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  Recipe

  Curried Chicken Thighs with Cauliflower, Apricots & Olives

  This one-pan meal is a riff on Chicken Marbella, the famous Silver Palate dish featuring sweet roasted prunes and briny olives. In this version, made with boneless chicken thighs and…

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  Recipe

  Roasted Cauliflower and Arugula Salad with Sumac Dressing

  Pair this delicious salad with some toasted flatbread as a vegetarian main course or serve it as a side dish with grilled lamb chops, roast chicken, or seared salmon.

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  Recipe

  Imam Bayaldi (Stuffed Eggplant)

  The name of this famous Turkish dish implies it was so good that “the imam fainted.” I hope you won’t keel over, but you’re sure to delight in the contrast…