Though typically grown and thought of as a pure white crowned vegetable, similar in appearance to broccoli, cauliflower can also grow in purple, orange, and green varieties. It has long been prized for its mild flavor and great texture, yet these vegetables can be quite particular when it comes to their desired habitats. As with most brassicas, they do not like the weather to be too hot, but are also not very cold hardy and do not do well when the conditions get frosty.
Cauliflower will store up to one week when wrapped unwashed in a damp towel in the fridge. It can also be easily frozen by steaming for 6 minutes, cooling in ice water, and being packed into freezer bags.
Pull off larger leaves and discard. Stem and florets can be chopped and used together, as they have similar cooking times. Be sure to rinse under cold water. Cauliflower can be used raw when added to a vegetable platter or salad. It is also delicious cooked when added to soups and stews, mashed as a nutritious potato substitute, riced, baked, fried, or boiled. Cauliflower is a lovely vegetable to pair with curry dishes.