Even normal white cauliflower is striking looking, and cooler still are the orange or purple varieties, the chartreuse-colored broccoflower, and the outlandishly spiky, small, lime green variety called Romanesco.
Preparing: Remove the outer leaves and if necessary, scrape off any gray or brown spots. You can cook it whole or separate it into florets before cooking. To separate into florets, begin at the base of the head and cut florets from the core, one after the other. Then break or cut the florets into smaller pieces if you like and chop the core.
Best cooking methods: steaming, braising and glazing, roasting, grilling
When is it done? When just tender enough to pierce with a skewer or thin-bladed knife; intentionally overcooking is not a disaster however, since super soft cauliflower makes excellent sauces, soups, and purées.
Other vegetables you can use: broccoli and cauliflower are almost always interchangeable
Jane Goodall on (not) eating animals, her work beyond chimps, and precisely why she’s so hopeful I’m thrilled to tell you that this week’s episode of Food with Mark Bittman features the great Dr. Jane Goodall. Goodall is perhaps best known for her passion for wildlife and for traveling to Gombe, Tanzania, where she began her landmark study of chimpanzees…
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