Instructions

1. Select a cauliflower with crisp green leaves and uniformly colored heads. A fresh cauliflower should also have a white base. Cut off the base and leaves, leaving the head intact. You can then either remove individual florets, or cut the head in half and then cut the florets into smaller sections.

2. Roast your cauliflower. Preheat your oven to 400 degrees Fahrenheit. Toss the florets with olive oil and spices, to suite your preference. Arrange a single layer on a baking sheet and roast until golden, approximately 25 to 30 minutes. Roasting brings out the natural sweetness in vegetables, so this is one way to truly appreciate cauliflower's mild flavor.

3. Saute the cauliflower. Add a small amount of oil to a pan and heat over medium-high heat. Sauteing involves cooking a food quickly in a small amount of fat over high heat. Cut up the cauliflower into smaller pieces than just the florets. Add them to the hot oil, along with spices and herbs, to taste. Garlic and thyme pair nicely with cauliflower, as does a splash of lemon. Cook until golden brown -- about two or three minutes -- stirring frequently to ensure that the pieces brown evenly. Add a small amount of vegetable or chicken broth to the pan to fully moisten the cauliflower. Cook for an additional three or four minutes until the cauliflower is tender. Serve as a side vegetable or use the sauteed cauliflower in your favorite puree or soup recipe.

4. Deep fry your cauliflower in batter to make a tasty side dish, appetizer or snack. Cut the florets into small pieces. Before frying, you might want to parboil or blanch your cauliflower, which involves plunging it into boiling water for a few minutes and then in ice water to stop the cooking process. This heightens and sets the color and flavor. To fry the florets, prepare your batter by whisking enough milk or half-and-half with flour and seasonings to taste until you have the consistency of pancake batter. Pour a few inches of canola oil in a wok or deep fry pan. Heat until a deep-fry thermometer reads 375 degrees Fahrenheit. Dip your florets in the batter before carefully adding them to the hot oil using a slotted spoon. Flip as needed until the florets are golden brown and crisp. Remove them from the oil with a slotted spoon.