Cauliflower, a cruciferous vegetable, is in the same plant family as broccoli, kale, cabbage and collards. It has a compact head, with an average size of six inches in diameter, composed of undeveloped flower buds. The flowers are attached to a central stalk. Surrounding the head are ribbed, coarse green leaves that protect it from sunlight.
Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C.
Cauliflower can be roasted, boiled, fried, steamed, or eaten raw.
Remove the outer leaves and thick stalks leaving only the florets. The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size).
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. Since cooking causes cauliflower to spoil quicker, consume it within two to three days of placing in the refrigerator after cooking.
Late October - Late November
1 head of cauliflower
Preheat oven to 400°F.
Place the cauliflower in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Remove the cauliflower from the oven and sprinkle generously with Parmesan cheese.