Selecting a good head of cauliflower at your market is easy, even if it is wrapped. Look for bright white color, with no black or yellow spots. Any leaves attached should be green and fresh-looking. Finally, press on the bottom of the head to make sure that it isn’t soft.

You can cook it in just about any way imaginable. One of my favorite ways is roasting it, which brings out its sweet, nutty flavor. You can steam it, blanch it, bake it, microwave it or even stir-fry it. Just don’t overcook it! It cooks a lot quicker than you think it would.

 

INGREDIENTS

1 large head cauliflower, cut into florets (about 20 ounces florets)
2 tablespoons flour
1 cup whole milk
1 egg, beaten
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 cups shredded mozzarella cheese
2 tablespoons grated Parmesan
1 tablespoon chopped parsley

 

INSTRUCTIONS

Preheat the oven to 350 degrees Fahrenheit.

Bring a medium pot of water to a boil and add the cauliflower florets. Boil for 5 minutes, or until nearly tender, and drain.

In a medium mixing bowl, whisk the milk into the flour, then add the beaten egg, salt, pepper and 1 cup of the mozzarella cheese.

Add the cooked cauliflower and stir to coat with the mixture.

Pour the coated cauliflower mixture into a 7-inch-by-11-inch casserole dish. Sprinkle the remaining 1 cup of mozzarella on top.

Bake on the top oven rack for 25 minutes, until the top is browned and the cauliflower is tender.

Sprinkle with Parmesan and parsley, and enjoy!

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Quick Tip:  In order to best preserve the nutrients in cauliflower, never boil it. This not only leaches out the nutritional value, but also ruins the flavor and texture of the cauliflower. In a recipe such as this one, I would merely blanch the cauliflower, since it is going to bake in the oven anyway.

Recipe and image courtesy of TipHero