Cauliflower is a member of the cruciferous vegetable family along with brussels sprouts, cabbage, broccoli, collard greens, kale, kohlrabi, rutabaga, turnips and bok choy. 

 Some flavors that pair well with Cauliflower include: Spices such as red pepper flakes, chili powder, smoked paprika, onion powder, garlic powder, and cayenne. Additionally, herbs and citrus also pair well with this vegetable.

Cauliflower is a good source of vitamin C and K. It is also a good source of folate, which supports cell growth. Source: https://www.mayoclinichealthsystem.org/hometown-health/speaking-of-health/cauliflower-the-new-nutrition-superstar#:~:text=It's%20high%20in%20vitamins%20C,2%20grams%20of%20dietary%20fiber.

Methods of Preparation

Recipes

Microwave Cauliflower

Total time: 15 min          Servings: 2          Source: https://healthyrecipesblogs.com/microwave-cauliflower/#recipe

Ingredients

• 1 medium head cauliflower - 1 ½ pound whole, 1 pound without refuse
• 1 tablespoon olive oil
• 1 tablespoon lemon juice - freshly squeezed
• ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt
• ¼ teaspoon black pepper - freshly ground

Directions

1. Wash and trim the cauliflower. Cut it into florets.
2. Place the cauliflower florets in a large microwave-safe bowl. Add ¼ cup of cold water to the bowl.
3. Cover the bowl tightly with a microwave-safe plate or plastic wrap (not touching the cauliflower).
4. Microwave on high until the cauliflower is tender-crisp. Start checking it after 5 minutes and add more microwave time if needed. Use oven mitts when removing the bowl from the microwave. Place it on a trivet, and be careful when removing the plate or cling wrap. The bowl will be hot, and steam will escape.
5. If desired, season the cauliflower with salt, pepper, lemon juice, and olive oil. Serve immediately.

Simple Cauliflower Recipe

Total time: 12 min          Servings: 3          Source: https://iwashyoudry.com/easy-stuffed-peppers-recipe/

Ingredients

• 2 - 3 heads of small cauliflower (or 1/2 head large)
• 2 tablespoons of olive oil
• a couple pinches of sea salt
• 1 clove garlic, minced
• 1 small bunch of chives, chopped
• zest of one lemon
• freshly grated Parmesan
• a bit of flaky sea salt

Directions

1. To prep the cauliflower, remove any leaves at the base and trim the stem. Now cut it into tiny trees - and by tiny, I mean most florets aren't much larger than a table grape. Make sure the pieces are relatively equal in size, so they cook in the same amount of time. Rinse under running water, and set aside.
2. Heat the olive oil and fine grain salt in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula. Brown a bit more and continue to saute until the pieces are deeply golden - all told about six minutes. In the last 30 seconds stir in the garlic.
3. Remove from heat and stir in the chives, lemon zest, and dust with a bit of freshly grated Parmesan cheese and a pinch of flaky sea salt (if you have it on hand). Serve immediately.

Mediterranean Cauliflower Salad

Total time: 20 min          Servings: 8          Source: https://www.themediterraneandish.com/cauliflower-salad/#wprm-recipe-video-container-32496

Ingredients

• 1 head raw cauliflower cut into florets
• 1 whole bunch parsley stems partially removed
• 3 to 4 Roma tomatoes very small diced or chopped
• 1 English cucumber hot house cucumber, chopped
• 1/2 red onion finely chopped
• 1 to 2 garlic cloves minced
• Kosher salt and pepper
• Juice of 2 lemons
• Extra virgin olive oil

Directions

1. Place the cauliflower florets in the bowl of a food processor fitted with a blade. Pulse a few times until the cauliflower turns rice-like in texture.
2. Transfer the finely chopped cauliflower into a larger bowl. Add the parsley, tomatoes, cucumbers, and onions. Give the salad a quick toss to combine.
3. Now, add the minced garlic and season with salt and pepper. Finish with fresh lemon juice and a good drizzle of extra virgin olive oil (about 2 tbsp). Give the salad one more good toss to combine.
4. For best results, set the cauliflower salad aside for a few minutes before serving to allow the cauliflower to soften and absorb some of the dressing. You can also cover and chill for later. Enjoy!