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.