Cauliflower grows from late spring until fall, but it fills the Greenmarket in October and November. Much like broccoli, cauliflower grows in a head and can be broken down into florets. It appears in a variety of colors from white to green to pink and purple.
Cauliflower can be cooked like any brassica. We often drizzle it with olive oil, salt and pepper and roast until its cooked through. But cauliflower is an excellent blank canvas. It soaks up flavors and seasoning and therefore pairs nicely with the brighter flavors of capers, anchovies, and lemon juice.