Cauliflower
Like its cousin, broccoli, cauliflower is a vegetable that thrives in cool climates, making it an abundant item in winter produce aisles (although it is available year-round). We’re most familiar with the white variety, but there are other types of cauliflower that come in shades of green, purple, brown, even yellow! A good source of vitamin C and fiber, cauliflower can be eaten raw or prepared using nearly any cooking technique. It’s especially delicious when the florets are tossed in a little olive oil, seasoned with salt and pepper and oven-roasted at 425°F. until lightly browned and tender. Serve roasted cauliflower with your favorite entrée or use it as the base for soup. It’s also wonderful simmered briefly in Swanson® Chicken broth and served as a side dish or salad.
When choosing cauliflower, look for heads that have tight, compact florets with little or no signs of browning. Avoid those with wilting or yellowing leaves around the base of the head. Store it in the vegetable drawer of your refrigerator for up to 5 days after purchasing.
