Cauliflower is a member of the species brassica oleracea. When used simply but creatively, cauliflower proves very versatile, delicious and nutritious. It offers significant veretable protein along with vitamins A, B-complex, C, and E as well as a variety of minerals. Unfortunately excessive cooking will destroy some B vitamins, much of the C and all of the E, so take it easy.

Cauliflower can be difficult to store, as it does not hold all that well. Refrigerate in a plastic bag and it should remain fresh for one week, maybe more. You can freeze cauliflower by blanching or steaming, rinsing under cold water, then packing into a zip-lock freezer bag. It may not be too firm when thawed, but can be used well in soups or stews or in a mashed form.

To cook, first soak cauliflower in cold, salted water to remove any hidden field pests. Core the head and cut into florets. You can saute or stir fry cauliflower, marinate steamed cauliflower in favorite dressing, or add to your favorite pasta sauce. Top cauliflower with lemon and butter with some grated cheese, or puree for a creamy soup base or soup thickener.