Year Round (w)
Look for cauliflower that is uniform in color without brown spots. The florets should appear crisp and tight while the leaves around the cauliflower should look fresh, not limp.
Wrapped in plastic, cauliflower will keep up to 7 days in the refrigerator.
To freeze, cut fresh cauliflower into florets and soak in a cold salt water bath for 10 minutes. Drain, rinse well, and transfer to boiling water to blanch. Blanch for 2-3 minutes and remove to an ice bath. Lay in a single layer on a sheet tray covered with wax paper. Freeze for 1 hour then transfer to a freezer safe container.
Even though cauliflower is available year-round, the cool-weather, fresh picked cauliflower is a treat. It’s mellow flavor is a nice contrast from the other brassica plant family members (such as cabbage and broccoli). There’s a slight delicateness of cauliflower that works well with grains and herbs but can also stand to be the star of the recipe (like in a cauliflower steak). I find very few recipes in which I can swap cauliflower for broccoli but it’s something you can try. Cauliflower holds up better and I find it works well in curries and even as a topping for pizza.
In addition to the head, cauliflower leaves are also edible. Try cooking them with a little olive, garlic and salt to serve as a side dish.