Crunchy, white, and packed with vitamin C, we love cauliflower for its potential cancer-fighting properties and–of course–its taste. Try it roasted or raw. Here’s a few recipes to start you off.
Photo: Becky Luigart-Stayner
Gruyère's nutty, earthy flavor is a nice match for subtle cauliflower, and crisp breadcrumbs add texture. Substitute broccoli for the cauliflower, if you prefer. You can prepare all the elements for the dish a day ahead, if necessary. Refrigerate the sauce, the cauliflower, and the breadcrumb mixture separately, and simply assemble before baking.