Crunchy, white, and packed with vitamin C, we love cauliflower for its potential cancer-fighting properties and–of course–its taste. When roasted, it’s great for tossing into bowls, curries, and soups. Serve raw with dip or add to a salad. It’s also diverse enough to be included as a creamy addition to alfredo sauce, the base of a pizza crust, and can even be made into bite-size tots or “biscuits.” Here’s a few recipes to start you off cooking with the ever versatile vegetable.
Farfalle with Cauliflower and Turkey Sausage
“In a pinch in the colder months, I like to roast cauliflower in a 450° oven for about half an hour til it’s nice and brown, then toss it with some hot cooked pasta, extra-virgin olive oil, red pepper flakes, grated lemon rind, parm-regg, chopped parsley, and capers.”—Timothy Q. Cebula, Senior Food Editor
Use your favorite shaped pasta and if desired, throw in some lean protein (like turkey sausage or chicken) to create Tim's dish.