How to Buy, Store & Cook Cauliflower, In Season in September
There's an old corny insult that goes "you have a face like a flower—a cauliflower!" It's true: this white, bulbous veggie isn't the prettiest in the produce aisle. But when it comes to versatility and flavor, cauliflower is way ahead of the pack. We love it sliced into thick rounds, seared like a steak, and covered in thick tomato sauce. When it's roasted—whole or chopped into florets—it takes on a deep, creamy, caramelized flavor. Plus, we hear on the street that you can make your mac and cheese healthier by substituting half of the pasta with chopped cauliflower. So while this veg might not win any beauty contests, it makes up for it in talent. Read on for tips on buying and storing cauliflower, and check out the slideshow above for recipe inspiration.
HOW TO BUY
White cauliflower is widely available at supermarkets; green and purple cauliflower are often available at farmers' markets. Look for firm cauliflower with compact florets and crisp, fresh leaves with no sign of yellowing or wilting. Avoid cauliflower with small brown specks on the florets; they are a sign of aging. The size of the cauliflower head does not affect its quality.
HOW TO STORE
Keep raw cauliflower in the refrigerator, tightly wrapped, for three to five days.
