Choose a sturdy cauliflower that is compact; you want leaves that are crisp and green without signs of yellowing. The size of the head does not affect the quality.
• Baked Italian-Style Cauliflower
• Gratin of Cauliflower with Gruyère
• Roasted Cauliflower Fettuccine
• Cauliflower "Caviar" with Frizzled Prosciutto
• Crispy Topped Brussels Sprouts and Cauliflower Gratin