Originating in Cyprus, cauliflower had been imported to France and Italy by the 16th century. The large, undeveloped eggshell-white flower forms the edible head of the vegetable. Crisp greenish-blue leaves surrounding the flower provide a good indicator of the vegetable health. As with all vegetables be sure not to overcook cauliflower. It's suggested to sauté cauliflower rather than the more traditional methods of boiling or steaming, which makes them waterlogged, mushy and lose much of its flavor.Recipe: Check out this cauliflower and caramelized onion tart recipe for an amazing dish!

Store cauliflower in a plastic bag in the refrigerator. Will last 5-6 days. Condensation and moisture on the cauliflower can cause it to develop black spots so you want to keep the cauliflower dry.