Cauliflower is experiencing more than 15 minutes of fame. A great deal of the popularity arises from internet recipes for cauliflower “steak.” Supermarkets sell frozen “riced” cauliflower and gluten-free pizza crusts. But nothing beats freshly cooked, slightly toothsome, peak-of-the-season florets on our table.
During the season, deep purple and lime green varieties, as well as spiky Romanesco, join the pretty white heads of this member of the cabbage family. We snap up bright orange cauliflower, aka cheddar cauliflower, at produce markets and farmers stands to roast, boil, or grill.
