Fresh white cauliflower, sold as a full head of tightly packed, creamy-white florets. The head itself is a giant cluster of flower buds that never bloom, harvested while the curd is still tight and smooth. Cauliflower is a mild cruciferous vegetable that absorbs the flavors it is cooked with, which makes it one of the most flexible vegetables to keep on hand. 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, mash, or soup. Cut thick slabs for cauliflower steaks, grate it into a rice substitute, or break it into small pieces for curries and pickles. Pairs well with turmeric, brown butter, capers, and aged cheese.