Cauliflower is a brassica like broccoli, Brussels sprouts and cabbage. It plays well with these vegetables and its close relative broccoli Romanesco, as well as with roots and greens. Cauliflower is quick-cooking– it makes a fast and delicious meal sauteed with chickpeas, spices and topped with cilantro and Greek yogurt
It keeps fairly well and as with broccoli, if the florets start turning brown you can cut off the brown spots and use the rest. The core and thicker stems are delicious and may take a bit longer to cook but by all means use them. The leaves can also be chopped up and added to whatever you’re making.