Fashions in vegetables (and yes, there is really such a thing) come and go.
But deep in the throes of winter's seasonal blasts it helps to remember a favorite winter white that never goes out of style - Cauliflower.
Normally we go for the most colorful veggies we can find since they're packed with phytonutrients, but this hardy grocery-store stalwart should be on everybody's list.
Look for the freshest head, or "curd." Cauliflower can carry mold spores, so it's critical to wash it, dry thoroughly, and store it in a tightly sealed container.
Cauliflower is actually one of the best detox, antioxidant, anti-inflammatory foods around. It's extremely rich in vitamins C, K, and folate, and can be enjoyed raw or cooked - it should probably be eaten in both ways for best absorption of the range of its benefits.
Plentiful at markets from November through March, cauliflower can be stored upright (on the stem so moisture collects at the bottom, away from the florets) in a paper bag in the fridge for up to a week.
Kids are delighted at its fantastic forms. The beautiful cauliflower curd pictured above was picked only hours before we procured it — and it had travelled about 30 minutes to the market where we bought it ...and ate it, rather quickly, thereafter.
Quick and Easy
What to do with it? To get started, steam or parboil it: pop it in boiling water with sea salt and reduce heat to a simmer for 3-4 minutes, leaving it slightly undercooked.
That's just a start. We're still exploring its culinary limits. For some ideas to pique your interest, check out this great roundup from thekitchn.com.