How to Choose: Choose cauliflower with compact, creamy white florets and bright green leaves. Old specimens will have a yellowish tinge and tiny black mold spots.

How to Store: Refrigerate cauliflower unwashed (moisture speeds decay) in a plastic bag in the vegetable compartment.

Shelf Life: Five days. Any longer and its flavor and odor may become too strong.

Best Uses: Trim the stalks before serving, since they’re too tough to eat. Cauliflower can be blanched (briefly boiled), steamed, or roasted. (It cooks quickly, so watch the pot carefully.) Served raw, cauliflower is a lively, spicy addition to a platter of crudités.