What to look for
Choose a dense head with compact florets and crisp leaves. Small brown surface marks can be trimmed, but avoid soft or slimy areas.
Store it thoughtfully
Refrigerate dry with the stem side down if practical so condensation does not settle on florets. Wash before use.
How to use it
Cut florets to similar size and dry well for roasting. Use the peeled core and tender leaves too, giving thicker pieces more time.
When you need a substitute
Broccoli has a stronger green flavor; potatoes add more starch to mash. Frozen cauliflower is convenient but browns less readily.
A common pitfallToo much oil collects in the crevices and makes roasted cauliflower greasy rather than crisp.
Substitutions change flavor, texture, and sometimes safety or structure. Check the recipe and product labels, especially for dietary needs.
