Learn to Love Cauliflower
In Season: Cauliflower season begins in October and extends through April. However, many markets carry it year-round.
What to Look For: Look for creamy white, unblemished heads with tight florets and fresh-looking leaves. In season, cauliflower can also be found with bright-orange or purple florets.
How to Store: When wrapped tightly in plastic, cauliflower heads can be refrigerated for three to five days.
Related: 14 New, Lighter Comfort Food Ideas
Roasted Cauliflower with Herbed Breadcrumbs
Cauliflower becomes tender and sweet after roasting. Crispy breadcrumbs flavored with lemon zest, thyme, and garlic make this a knockout side dish with fish or steak.
1 head cauliflower (2 pounds), cut into florets
2 tablespoons plus 2 more tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 slices white sandwich bread
1 garlic clove, chopped
2 tablespoons finely chopped fresh parsley
2 teaspoons chopped fresh thyme leaves
Grated zest of 1 lemon
1. Preheat oven to 450 degrees, with racks in upper and lower thirds. On two large baking sheets, toss 1 head cauliflower (2 pounds), cut into florets, with 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Roast until tender and browned, 20 to 25 minutes, rotating sheets halfway through.
2. Meanwhile, in a food processor, combine 2 slices white sandwich bread and 1 garlic clove, chopped; season with salt and pepper. Pulse until coarse crumbs form. In a medium skillet, heat 2 tablespoons oil over medium. Add breadcrumbs and cook, tossing frequently, until toasted, 3 to 6 minutes. Transfer to a small bowl and let cool. Stir in 2 tablespoons finely chopped fresh parsley, 2 teaspoons chopped fresh thyme leaves, and the grated zest of 1 lemon.
3. Toss cauliflower with juice of the lemon and sprinkle with breadcrumbs.
Cauliflower with Golden Raisins and Almonds
Roasted cauliflower gets bursts of sweetness from raisins, and rich crunch from toasted almonds. A drizzle of sherry vinegar livens things up.