Cauliflower is a member of the broccoli family with a white “curdlike” head.
Avoid cauliflower heads that are not uniformly white or firm.
Slice off the green leaves and cut the head in half. Locate the white stalk that runs half way up the head and cut out its diagonal shape. Then cut the remaining stalk-less head into bite-sized chunks for cooking. Cauliflower can be roasted or grilled with olive oil, salt, and pepper; it may be easiest to steam the vegetable for about five minutes first to ensure that it will be soft enough to eat after roasting or grilling. If you continue steaming it until it is squishy, you can make mashed cauliflower the same way you’d make mashed potatoes!