Fresh organic white cauliflower, the standard variety with a tightly packed, creamy white head and pale green outer leaves. That pale color comes from blanching in the field: growers fold and tie the plant's large outer leaves over the developing head to shade it from the sun, which keeps chlorophyll from forming and the curds white. The head separates easily into florets, which roast well tossed in oil at high heat until browned at the edges, or steam and mash into a low-carb stand-in for potatoes. It also holds up to grilling in thick steaks, or gets grated raw into a cauliflower rice. Riced and roasted preparations both bring out a mild, slightly nutty flavor that takes on whatever seasoning it's cooked with. Pairs well with garlic, lemon, turmeric, cumin, and parmesan.\