Cauliflower was first developed in Cyprus during the 12th century. From there, it traveled to Italy and France and then spread across the globe. Our word “cauliflower” comes from the Italian cavolfiore literally meaning “cabbage flower,” and this plant is indeed a member of the brassica family, closely related to cabbage and broccoli. There are lots of ways to eat cauliflower that are far from bland! Try it roasted with crispy edges, sautéed, pickled in chow-chow, or mashed with blue cheese. Cauliflower freezes well if cut into florets, blanched in boiling water for a couple of minutes, then cooled quickly.
