Another indicator of freshness is the firmness of the bottom. If it is soft, the cauliflower is no longer fresh. Sometimes the curds will have a purplish tint or granular appearance, which does not affect the flavor or its quality. Avoid any heads with black specks, browning, or other blemishes. Cauliflower should be placed in a plastic bag and stored in your refrigerator crisper.
Preparation Remove the jacket leaves, core out the stem, and cut into florets, much like broccoli.
The cauliflower stem is not as edible as a broccoli stem and in most cases should be discarded. The florets can be steamed in about 12 to15 minutes, or microwaved in about 8 to 10 minutes. Remember that a shorter cooking time is better for the nutritional value, as well as the smell in your kitchen. To use cauliflower on a vegetable tray or in stir-fries or salads, cook the cauliflower about halfway and refresh in cold water. It is best to use lighter sauces such as lemon butter with chives when preparing cauliflower.