Cauliflower

Store unwashed head in a loose plastic bag in the crisper drawer. Keep stem attached until use to help retain moisture. Frozen cauliflower works well in cooked dishes but loses crispness when thawed raw.

Cut into florets of uniform size so they cook evenly

Remove leaves and trim the base before cutting for a cleaner presentation

The stalk is edible and delicious when peeled and cooked—don't waste it

To remove bitterness, blanch briefly in salted boiling water before roasting or sautéing

For a crispy roast, pat florets dry and toss with oil before high-heat cooking

Cauliflower rice is made by pulsing florets in a food processor—use it raw or cooked as a grain substitute

Overcrowding the pan or baking sheet, which steams instead of browns the florets

Cooking too long at low heat, which leads to mushy texture and sulfurous smell

Not seasoning adequately—cauliflower is mild and needs salt, spices, or bold flavors to shine

Discarding the stalk; it's tender and flavorful when peeled and cooked properly