Cauliflower seems to be everywhere these days, more than officially qualifying for "it" vegetable status.Prized for its chameleonlike nature, cauliflower is able to become nearly anything. It can be roasted whole and served like a chicken, pressed into a pan for pizza crust, pulverized into rice or pureed to become a soup so velvety you'd swear it was at least half heavy cream.It's also a poster child for a certain type of vegetarian-paleo-vegan-gluten-free lifestyle. (Vegetarians, rejoice: Buffalo cauliflower is very much a thing.) But omnivores tend to overlook it in favor of other brassicas such as broccoli and kale.
Cauliflower can be just as exciting as anything loaded with chlorophyll.
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