Cauliflower is the hot new star of the veggie world. Cauliflower joins the ranks of other vegetables that our great grandmothers would have loved and eaten; like Brussels sprouts and Swiss chard, cauliflower is the latest brassica to shine.
Even though cauliflower is popping up on menus and Pinterest alike, it may not be recognized as the powerful superfood that it is — and it's available all year round and is relatively inexpensive.
With its creamy florets and a flavor that ranges from the robust to a milky, sweet mildness, cauliflower is also grabbing the limelight due to its versatility. Great things happen to the humble cauliflower once is it exposed to direct heat, which helps to bring out a nutty, earthy flavor.
Roasted cauliflower has a nice outside crust while maintaining a strikingly tender texture on the inside. The best way to roast a cauliflower head is with just salt and olive oil so it creates a blank slate to add any topping of your choosing.