Get Fresh: Cauliflower

These florets are best from October through April.

What to look for:

Buy compact, milky-white heads with crisp outer leaves and bruise-free florets.

Refrigerate in a paper or plastic bag in the crisper drawer for up to 5 days.

How to use it:

Toss thinly sliced florets with extra-virgin olive oil and salt for a pizza topping.

Add bite-size florets to soups and cook until tender.

Cut the whole head into small pieces, simmer in broth, then puree and stir in some cream.

Boil the cut-up whole head in salted water until tender, then drain and mash with cream.

Sauté bite-size florets in extra-virgin olive oil and sprinkle with parmesan cheese and toasted nuts for a simple side dish.

Deep-fry blanched florets coated in a batter seasoned with Indian spices, like garam masala or curry powder.

Roast bite-size florets tossed with extra-virgin olive oil, then combine with toasted pine nuts, raisins, chopped parsley and sherry vinegar.