Head of the Class Cauliflower

Slightly sweet and slightly nutty, snowy white cauliflower is a cabbage with a flower-like appearance. Although you can find it in the market in any season, it thrives in the cool temperatures from late fall to early spring.

We serve it year round in creamy purées, cut into florets and sautéed with plenty of fresh pepper ground over the top, or baked whole for an elegant presentation. And of course, the florets make wonderful crisp crudités, either raw or blanched for two minutes.