Cauliflower Floret

Cauliflower florets are bite-size branched clusters cut from the head’s curd. Mild and slightly nutty, they stay crisp when raw and turn tender and sweet when cooked; at high heat their edges caramelize to golden-brown. Commonly roasted, stir fried, steamed, or blended into soups and mashes; sold fresh loose or bagged, and widely available frozen.\n\nDomesticated from Mediterranean brassicas, cauliflower spread through Europe and into South Asia, where it features in Indian and Middle Eastern cooking; modern production centers include California and Mexico, with global distribution.