This creamy white vegetable has a strong flavor, I think it actually tastes best when mashed with a little bit of butter or mixed with cooked carrots. It is available fresh almost year round and frozen without added salt in the freezer. It is a good source of vitamin C. Look for cauliflower heads that are compact and creamy-white, with no black spots, if the outer leaves are attached they should be a fresh green color. Green or purple varieties taste and cook like white cauliflower.

To prepare: Cut the cauliflower head into small flowers, similar in size for even cooking. Discard the center core as it is usually tough.
To steam: place cauliflower in a steaming basket in an even layer over a pot filled with at least 1 inch of boiling water. Cover and steam for 5-6 minutes or until the pieces are tender but not mushy.
Serve hot with butter or a small grating of cheese.
Tip: Use mashed cauliflower as a delicious low calorie substitute for mashed potato replacing some or all of the potato with cauliflower. Simply mash cooked cauliflower as you would mashed potatoes with a little butter, milk, salt and pepper.
Try the recipe for Roasted Cauliflower under appetizers you will be surprised at how popular it will be at your next gathering with both kids and adults.

Storage: Fresh cauliflower will last up to a week in the refrigerator when the florets start to spread it indicates aging.

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