Surprise your loved one with a big bunch of edible flowers

Spring is "round the corner" and with it is the arrival of wonderful white cauliflowers.
This is the #1 under used vegetable in America.
Everyone raves or hates broccoli; hardly anyone serves or eats cauliflower and this needs to change.
It is one of the most versatile of vegetables...can be steamed, sauteed, stir fried, cooked whole or broken into florets, served au gratin, grilled, roasted ( becoming popular now), can be eaten raw, grated resembles rice for RAW salads, pureed for soups, battered in flour or chickpea flour, in a casserole ( added during last 20 mins).
It also contains  more calcium than cabbage or broccoli and is milder than some colored cauliflowers, the green ( Romanesco), purple ( which takes longer to cook and turns green when it is cooked) or orange.

I am serving it on Thursday, sauteed in olive oil with red pepper flakes, broccoli florets and green beans..sprinkled with sea salt .
When sauteing the pan has to be very hot and it sweetens the cauliflower to allow it to brown a little on all sides.
I broke mine into florets, removing the center stalk ( the green leaves are also edible), very quickly blanched in boiling water with baking soda..helps to keep the color, then plunged into cold water twice and well drained.
It will be marinated in my own piquant olive oil ( with habenero peppers and fresh rosemary), then sauteed.
This is very very delicious..also blanching helps to cut down any sulphurous odors.

Fresh cauliflower in boiling water just bring to simmer, remove, drain and blanch in very cold water

Drained, after 2 blanching's

First blanching, then drain and add more cold water, drain

Broccoli first blanching

Please experiment with cauliflower right now it is less than $1 per pound in the markets, and it is delicious and another way to help prevent certain types of cancer.

I also like it grated and made into fritters with yogurt, grated cheese, garam masala and chickpea flour..those I love.