Fresh organically grown white cauliflower, sold as a full head of tightly packed, creamy-white florets. That pale color is the result of blanching in the field: growers fold and tie the plant's big outer leaves over the developing head to shade it from the sun, so chlorophyll never forms and the curds stay white instead of turning green. Cauliflower is a mild cruciferous vegetable that takes on whatever it is cooked with. Roast the florets at high heat until golden and nutty, steam or boil them for a softer side, or blend the head into a silky puree or soup. Cut thick slabs for cauliflower steaks, or grate it into a rice substitute. Pairs well with turmeric, cumin, brown butter, and capers.