Cauliflower is a chameleon in the kitchen. Use our guide to make the most of this versatile vegetable.
- Do not wash until ready to use.
- Store in the original wrapping or in a breathable bag in the high-humidity drawer of the refrigerator.
- Blanch florets, drain and dry, then freeze in an airtight container.
- To use frozen cauliflower, roast it, steam it, or mix it into a casserole, soup, or frittata.
Root to Fruit
- Use the green leaves at the base of cauliflower just as you would cabbage (or just throw into whatever you’re making with the cauliflower).
- Eat the stalks! You can grate them and make a slaw, use in a stir-fry, or just chop and cook them. Depending on use, it helps to peel off the tough outer skin.
- A yellowish coloring on cauliflower is from exposure to sun while growing and does not affect edibility.
- Brown spots that appear are normal and harmless when small and light brown in color; if the appearance is not to your liking, use it to make dips and soups.