Cauliflower is most plentiful in October, but there are relatively large supplies in September and November too. When shopping for cauliflower, good quality is indicated by white or cream-white clean, firm, compact curd with no discoloration. A whole head of cauliflower needs no more than 25 minutes total cooking time. Add a teaspoon of fresh lemon juice to the water, and the cauliflower will stay nice and white. Cauliflower should never be overcooked.
There are many ways of serving cauliflower, sprinkling it with fine breadcrumbs lightly browned in butter, for instance. Cheese, or a lemon, or almond-butter sauce is delicious over it.
Raw, thinly sliced cauliflower is a tangy addition to a tossed green salad, and for dips on the hors d'oeuvre tray. Or try the following recipe. Cauliflower With Tomatoes 1 large cauliflower, broken into flowerets 1 small clove of garlic, chopped 3 tablespoons olive oil 1/2 teaspoon salt 1/2 cup chopped tomatoes 1 teaspoon chopped parsley 2 tablespoons Parmesan cheese
Boil cauliflower until tender; drain. Saute garlic in olive oil until browned; remove garlic. Add flowerets to olive oil. Saute lightly and add salt and tomatoes.
Cover; simmer for five minutes. Arrange in serving dish; sprinkle with parsley and cheese. Yield 4 to 6 servings.