Buy: Smaller heads of cauliflower tend to be sweeter, making them great as crudite?s or in salads. In the mood for thick cauliflower steaks? Go big! No matter what you’re cooking, choose firm, compact heads with fresh leaves. Avoid dark blemishes or mushiness, but if you see a few pale "freckles," fear not—they're the result of oxidation and won’t affect flavor. Store: No need to jam cauliflower into the crisper. Keep it in the supermarket packaging and stash it on a shelf in the fridge.
