Cauliflower, a cruciferous vegetable, is in the same plant family as broccoli, kale, cabbage and collards. It has a compact head (called a "curd"), with an average size of six inches in diameter, composed of undeveloped flower buds. The fiber content of cauliflower—over 9 grams in every 100 calories—is a great source of digestive system support.
Selection and storage
Choose cauliflower that has a clean, creamy white, compact curd in which the bud clusters are not separated. Spotted or dull-colored cauliflower should be avoided, as well as those in which small flowers appear. Store uncooked cauliflower in a paper or plastic bag in the refrigerator where it will keep for up to a week. To prevent moisture from developing in the floret clusters, store it with the stem side down.
Preparation and serving methods
Cauliflower florets are the part of the plant that most people eat. However, the stem and leaves are edible too and are great in soup stocks.
To cut cauliflower, first remove the outer leaves and then slice the florets at the base where they meet the stalks. You can further cut them, if you desire pieces that are smaller or of uniform size. Trim any brown coloration that may exist on the edges.
Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice by Emeril Lagasse