Look for heads that are white, firm and heavy for their size with no speckling on the head or leaves.  Avaiod cauliflower with brown patches.  Refrigerate, tightly wrapped, for no more than 5 days.

Cauliflower is so versatile it can be eaten raw, blanched, steamed, boiled or fried.  Peel off stem leaves.  Turn cauliflower upside down.  Cut the stem just above where the florets join together.  Seperate the florets into equal sizes. Cut if necessary.  To reduce cauliflower's strong taste, cook it in milk.  To keep the florets white, cook in water with a tablespoon of lemon juice or milk.  Cooked cauliflwer goes well with pepper, cumin, garlic, cheese, lemon, mustard or nutmeg.