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Cauliflower can be roasted, steamed, sautéed, boiled, grilled, or eaten raw. It's also popular in soups, curries, and as a substitute for rice or pizza crust.

Adding a splash of lemon juice or vinegar to the cooking water can help maintain its white color.

Yes, rinse and soak the florets in water to remove dirt and any insects.

Cauliflower pairs well with garlic, curry powder, cumin, paprika, turmeric, herbs, and cheese.

Yes, both leaves and stems are edible and can be cooked along with florets or added to soups and stir-fries.

Cauliflower is often used as a substitute for rice, mashed potatoes, pizza crust, and even as a base for gluten-free recipes.

Cook it over high heat for a short time and don’t overcrowd the pan to maintain its crisp texture.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Store fresh cauliflower in the refrigerator, ideally unwashed in a loosely sealed plastic bag. It typically keeps for up to a week.

Remove the leaves and stem, then break the head into florets or slice as needed for your recipe.

Yes, blanch cauliflower florets in boiling water for a few minutes, cool rapidly, then freeze in airtight bags or containers.

Depending on the method, steaming or boiling takes about 5-8 minutes; roasting takes 20-30 minutes at 425°F (220°C).

Pulse cauliflower florets in a food processor until they reach a rice-like texture, then sauté or steam until tender.

The strong odor comes from sulfur compounds released during cooking, especially when boiled for too long.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Look for brown spots, soft texture, or an unpleasant odor. Fresh cauliflower should be firm and creamy white.