Fresh Picks: Cauliflower 101

Welcome to Fresh Picks, where we wax poetic about our favorite of-the-moment produce. Recently we've talked about the excellence of eggplant and gotten peachy keen over peaches. Next up: cauliflower.

It’s hard not to like a vegetable that presents itself like, well, a present. Technically the immature flower cluster or bud or “curd” of Brassica oleracea, variety botrytis, cauliflower grows wrapped within collard green-like leaves. Edible both raw and cooked, this cold-weather crop is susceptible to diseases and pests like aphids.

But why does this matter to you? Well, to help you appreciate a well-turned-out crucifer, perhaps, or to understand why cauliflower can be surprisingly pricey at the farmers’ market. That said, this hearty veg is worth seeking out for its versatility and, of course, its deliciousness. And though the most common cauli color is white, you can find orange and purple varieties that will taste the same.

How to Buy and Store Cauliflower

When you're at the market, look for firm heads with tightly packed florets. Avoid cauliflower with brown spots. Store heads of cauliflower encased in their leaves in the crisper drawer. When washed, prepped and dried, cauliflower florets should be refrigerated in a loosely covered container for up to four days before they’ll become limp.

Simple Prep Tips

To prep a head, pull the leaves off (keep them to cook—they’re edible), then trim the stem end. If you’re cooking the entire head for a gorgeous vegetarian centerpiece, proceed with cooking from here.

For cauliflower steaks, slice planks that are around 1-inch thick. Cut in quarters through the stem to make wedges that count as a generous fork-and-knife main, or continue on to make smaller florets for roasting, sautéing or steaming. 

Cauliflower has also grown in popularity in recent years for its ability to stand in for rice when shredded into fine, grain-like pieces. To make your own, process florets using the S-blade of your food processor. Pulse until pieces are the size of a grain of rice (natch). 

4 Great Cauliflower Recipes

Here are four recipes that demonstrate cauliflower's versatility—and why it should be a regular in your veg rotation.

1. Roast Cauliflower Kebabs with Tahini Yoghurt Sauce

Few ingredients demonstrate the transformative power of roasting quite like cauliflower. In the oven, the craggy surface of the florets turns deeply caramelized, thanks to the Maillard reaction. Here, you’ll steam-roast the cauliflower to cook it through, then add more oil to crisp the edges. (Pocket the technique for any off-the-cuff cauliflower cooking.) The florets are tucked into warm pita as a stand-in for more traditional meat-heavy kebabs, then paired with tangy tahini yogurt sauce, pomegranate molasses and crunchy veg. Whether you eat vegetarian or are simply trying to cut down on meat, it’s an excellent choice for a produce-forward dinner.

2. Chicago-Style Italian Beef

Though cauliflower is usually cast as a side dish and, increasingly, a veggie main, this recipe proves its worth as a condiment. Small florets join green beans, carrots, bell pepper, olives, pepperoncini and celery in a tangy giardiniera that cuts straight through the richness of the chuck roast. Keep a batch on hand for sandwiches, grain bowls and pasta salad, or spoon it over grilled fish, meat or planks of halloumi.

3. Cauliflower Gnocchi Cheese and a Green Crumb

American dishes have befriended many British classics. (Fish and chips, for one, or sticky toffee pudding.) Not to mention the epic spread that is a proper Sunday roast. But cauliflower cheese hasn’t garnered nearly enough attention considering its deliciousness. Picture mac and cheese, but with roasted cauliflower florets. Here, gnocchi nestles into the creamy sauce alongside cauliflower, upgrading this classic British side dish into a full vegetarian main. 

4. Lemon Pepper Fried Cauliflower

This recipe follows the rule of thumb that when in doubt, batter and fry it. After a quick boil to get the florets tender, you’ll toss them in a mixture of potato starch and rice flour (the ultimate frying duo), then let them soak up that coating overnight in the fridge. The next day, fry until gorgeously crisp and finish with a lemony spice mixture. Paired with velvety tomatoes and a drizzle of lemon maple syrup, it’s a stunning, original appetizer or side dish that will have guests asking for the recipe, or at the very least demanding a repeat performance. Careful what you wish for, perhaps? 

Caul us what you want. We'll call ourselves cauliflower fans.