HACKS: MY COOKING HACKS ABOUT THE MULTITALENTED CAULIFLOWER!

Someone told me that the cauliflower season is from January to March. I had no idea, since I always find cauliflower year-round. So, I now focus my purchases of this fantastic veggie during these months because I think that the product will be of higher quality and flavor.

Cauliflower is a multitalented vegetable. I have found cauliflower heads in white, purple and orange, however, never in green.  If you want to make it often, there are tons of ideas on how to cook it so you don’t get bored. If you don't have much time to prep it, just purchase it in stakes cuts or cauliflower rice and cook it in a flash. These are the many forms/ways that through the years I cooked it:

1. Oven Roasted Stand-Alone: As a show-stopper, I roast the whole head after I rub it generously with my basting oil, some seasoning, a little white wine at the bottom of the baking pan and when it is golden brown, I add Parmigiano Reggiano cheese on top to melt it all over.
2. Oven Roasted with Other Veggies: Just peel your carrots, beets, sweet potatoes and Brussels Sprouts. Cut them about the same size to cook evenly. Season with my basting olive oil and dry seasoning, roast for about 45 min.
3. Cauliflower Stakes: I clean the head and then cut it lengthwise about 1” thick. Season it with my basting olive oil and roasted garlic and herbs. Finally, I pan roast the stakes in a skillet until golden brown on both sides.
4. Cauliflower Rice: I cut the cauliflower into florets, add them to my food processor and pulse until I get thick grain pieces looking like rice. I sauté them in my basting oil and my dry seasoning briefly and serve as I would any rice.
5. BBQ: Just cut them lengthwise to make the pieces flat, use your favorite marinade with oil and BBQ the pieces as you would any corn, wings, etc.
6. Buffalo Wings Florets: Clean well and season with olive oil and buffalo wings seasoning. Mix well then sauté in a skillet until tender but not 100% done.
7. Stir Fry Florets: Clean well, cut into florets. Season with olive oil generously and a tad of soy sauce. Add to your sauté chicken and serve over rice or noodles.
8. Finger Food: This is so simple. Cut the cauliflower into small florets, rinse well, pat dry, layout in a nice plate, add a couple of containers of your favorite dipping sauce and BOOM, ready to party.
9. Mashed Cauliflower: Instead of potatoes, I pan roast 2 cups of florets with my basting oil and roasted garlic and herbs. Then I add them to my food processor with 1 tbsp. of Tzatziki sauce and process until I get a mashed potatoes look.
10. Steam Florets: This is such an old fashion way to cook the florets (and the steam releases a strong sulfur like smell, just like the broccoli). You can steam them just briefly, shock them in cold iced water, drain well and save them in the fridge for salads.