The most delicate member of the cabbage family, cauliflower adapts to many ways of cooking. It can be eaten raw or lightly steamed for dips or salads. Cauliflower is usually broken up into flowerets before cooking and served as a vegetable, in soups, casseroles or with a white sauce. Cauliflowers are available all year with their peak season being in winter. Do not trim inner leaves or cut cauliflower up until you are ready to use it. Enclose in a paper bag and store in the fridge. Cauliflower readily develops speaks of mold if it is stored for too long.
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