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.
Cauliflower is roasted with red onion and garlic then tossed with corkscrew pasta and topped with toasted breadcrumbs and Parmesan cheese. It takes only 10 minutes of prep time to make this satisfying vegetarian main dish.
Florets of broccoli and cauliflower are roasted with garlic and thin slices of lemon. This easy, attractive side dish requires only 10 minutes of prep time.