In Season: Cauliflower season begins in October and extends through April. However, many markets carry it year-round.What to Look For: Look for creamy white, unblemished heads with tight florets and fresh-looking leaves. In season, cauliflower can also be found with bright-orange or purple florets.How to Store: When wrapped tightly in plastic, cauliflower heads can be refrigerated for three to five days.
Another firm-fleshed fish, such as halibut or salmon, can be substituted for the striped bass. Broilers vary in heat intensity; move the rack to a lower position if the cauliflower or fish is browning too quickly, or to a higher rack if too slowly.