Cauliflower

Cauliflower can develop mold in the florets easily, so make sure to keep it dry when storing in the fridge.

Place unwashed into a loose plastic bag with a clean rag or paper towel underneath in the refrigerator. Eat within  five days.

Cauliflower is a versatile vegetable that lends itself to lots of different flavors. If you’re not typically a cauliflower fan, try roasting it at a high temperature (425) until it begins to caramelize, or sear it in a hot pan until golden. The key is to get it to brown a little.

Add roasted cauliflower to a frittata with some garlic, rosemary, and a little cheese, or toss into a warm farro (or other whole grain) salad. Cauliflower is also delicious in a coconut curry with fresh ginger, lemongrass, and handfuls of spinach.