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.
Gratin of Cauliflower with Gruyère
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.