Do not adjust your screen – these are true color variations of cauliflower. This weekend Sabrina’s added cheddar cauliflower, which is orange instead of white, to our produce case. Cauliflower contains nutrients that are said to fight cancer and the orange color of the cheddar cauliflower reminds us that cauliflower is a great source of vitamin C. Cheddar cauliflower is also high in beta carotene, a form of vitamin A that is good for your skin.

Roasting cauliflower caramelizes its sugars and brings out its natural sweetness. You can also steam cauliflower or cook it quickly in the microwave.

Roasted Cauliflower

3-4 cups cauliflower florets (cut large florets into quarters)
1 tablespoon olive oil
Salt & pepper to taste

Preheat oven to 425 degrees. Line a large baking sheet with foil or parchment paper. Wash cauliflower and cut each large floret into quarters. Add olive oil to florets and toss to gently coat all pieces. Spread onto baking sheet making sure the flat sides of the florets are down and they don’t touch eachother. Place pan into oven on a center rack and roast for 10 minutes. Turn pieces with a spatula or tongs. Roast for another 5 minutes or until they are slightly browned and crispy. Remove from oven and sprinkle with salt and pepper.

Steamed Cauliflower

3 C cauliflower florets

Place a steamer basket in a medium saucepan. Add water to reach the bottom of the steamer. Cover pan and bring water to a boil. Remove lid and add cauliflower. Cover and continue to cook at medium-high for about three minutes. Check tenderness with fork; it should be crisp-tender. Remove from pan and serve immediately.

Microwaved Cauliflower

3 C cauliflower florets

Place cauliflower in a glass bowl and cover with a plate. Cook on high in microwave for 3 minutes. Check tenderness with fork; it should be crisp-tender. Remove from pan and serve immediately.