Cauliflower should be dense and heavy with a satiny stem. The leaves surrounding the florets should be fresh and green.

Choose cauliflower that is tight and compact, with no dark spots or mildew, and with firm, straight leaves.

Before buying cauliflower, check the stem: it should be satiny white with no dark patches. The leaves should be fresh, green and firm, fanned out around the cauliflower head.

Did you know that cauliflower can also be orange or purple?

Orange cauliflower, slightly sweet and rich in beta-carotene, is perfect for pies and soups.
Purple cauliflower, rich in tannins, is best enjoyed raw or "al dente." A quick in-and-out in the skillet will release all its taste.

Keep in a cool dark place. Wrap the leaves around the flowers and place in the vegetable crisper of the refrigerator, head down. It will keep for 5 days if not washed but 3 or 4 days is the maximum in order for cauliflower to retain its quality. You can also wrap it in a damp cloth to prevent dehydration.

To freeze cauliflower, separate it into small bouquets. Blanch them for 3 minutes and drain well; place in freezer bags. Once blanched, the florets lose a significant amount of their sulfur which is responsible for their odor.

After removing the leaves and cutting off the stem, it's good to separate the bouquets from their main stem, leaving part of it attached. For quick even cooking, keep the bouquets whole. Save the remainder of the stem to thicken a soup.

To wash, simply use cool water with a few drops of vinegar.

In order to preserve the cauliflower's firmness, just add the juice of a lemon to cold water. The cooked cauliflower will be lightly pink, an additional nuance to the color palette this year!

For faster cooking, cut the bouquets up more finely.

Cook without losing the vitamins.
It requires care to cook vegetables while preserving all their wealth of nutrients. First lesson: the shorter the cooking time, the more vitamins and minerals are retained. The smaller the cauliflower bouquets, the faster they'll cook.

Cauliflower adores sauces: hollandaise, white, curry or cheese sauce.

Steam or boil until the center is tender, but without overcooking.

Cook in two batches of water, as for cabbage.

Add a little lemon juice to the cooking water to preserve the cauliflower's whiteness.

Begin cooking uncovered so the sulfurous odors can dissipate more quickly.

Gratinéed: cook the cauliflower and drain well, patting dry with a kitchen towel to remove all excess water. Cover with Béchamel sauce and cheese; place in the oven until browned and bubbly.

Don't throw away the green stems. They add good flavor to vegetable soup.

For a change of pace...
Crumble the cauliflower and use as you would couscous.

How about a cream of cauliflower soup?
Cook the cauliflower in a liter of chicken stock; in a pan, gently sauté a finely chopped onion and 250 ml of green apple; purée all the ingredients with a little milk, a dash of curry and a pinch of saffron.

Use it in a sauce
Blend 250 ml of fish stock, 50 g of 15% cream, 100 g of cooked cauliflower and 60 g of prepared grainy mustard.

If you like fritters…
Dip a small bunch of florets in batter and deep fry in hot oil. Serve with a curry mayonnaise.

Dense and plump, green cauliflower offers its enticing curves to anyone watching their figure. Just a drizzle of olive oil or a bit of butter is all that's needed to bring out its delicious flavor. And it also pairs perfectly with Italian flavors: combine it with pasta or gorgonzola and you'll be transported to Rome.

To prevent stubborn odors in the kitchen
there are a number of solutions: You can place a crust of bread wrapped in cheesecloth into the cold cooking water or add a little oil which, when it spreads over the surface, dissipates the odors and limits the amount of steam released. The fresher the cauliflower, the less it gives off its distinctive smell when cooked.