This post is going to be short and sweet. I am dedicating it to my friend Patti, who recently confided in me that she has never eaten cauliflower. After I got over the shock of her secret, I realized, hey maybe there are other cauliflower virgins out there. If you are new to this cruciferous vegetable, the hands-down, best-tasting way to prepare it is by oven roasting. And if you are wondering, “what’s so great about cauliflower?”, I already wrote a post that answers that question!
When selecting cauliflower, look for a head that is clean, creamy white with compact florets and firm to touch. Avoid cauliflower that has brown spots or a springy texture as these are indications the cauliflower is old and no longer fresh. Store cauliflower in the refrigerator until ready for use.