Cauliflower

Anyone could guess that cauliflower and broccoli belong to the same family of vegetables. Like its green sibling, cauliflower is a healthy pick: It's a very good source of vitamin C, fiber, and potassium. Plus, research shows that cruciferous vegetables such as cauliflower also contain compounds that can help fight cancer and ward off arthritis.

Health Benefits:  Cauliflower is rich in vitamin C — one cup has almost 100 percent of the daily allowance. Additionally, this vegetable is a great source of folate and fiber, which helps aid digestion and may prevent some cancers. Cauliflower is also naturally low in calories and contains a fair amount of protein.

How to Select:  Cauliflower, along with other healthy powerhouses like broccoli, kale, and cabbage, is part of the cruciferous family and thrives in cold winter soil. Look for creamy white, unblemished heads with tight florets and fresh-looking leaves. In season cauliflower can also be found with bright orange or purple florets.

Buying and Storing:  Look for a tight bundle of florets with some fresh-looking leaves attached. Avoid heads with loose, crumbly buds or brown spots. To store cauliflower, cover the florets with a damp paper towel and place in a plastic bag with a few holes in it to help prevent condensation. A well-wrapped head will keep in the refrigerator for up to 5 days.

To Cook:  Remove the leaves, trim off the tough stem, and cut the florets free from the center core. To use the core, cut it into smaller pieces. Cauliflower is great steamed, roasted, simmered, or sauteed. (For the best flavor, don't overcook it.) Cauliflower's mild, sweet taste makes it a wonderful match for sharp cheeses, fresh herbs, and fragrant spices.