Cauliflower, a cousin of kale, choi, and arugula, is in the brassica family so it shares similar nutrient qualities such as 100% of your daily vitamin C, antioxidants, vitamin K, calcium, potassium, magnesium and fiber. We grow many types, some classic shaped green or white and some spiral shaped and green (romanesco). They can all be prepared the same way and offer the same health benefits. There are subtle differences between the types, however. Romanesco tends to have a more buttery nutty flavor and many folks enjoy this type roasted as steaks. Just chop it into 1/5″ thick discs, coat in oil and spices, and roast in oven at 350 degrees for 25-30 minutes. We like to cut up onion or garlic and sprinkle on top so it gets crispy, then toss parmesan on top after it cooks for extra flavor. Any of the cauliflowers can be prepared as mashed cauliflower in this lovely and decadent recipe from the Kitchn (very kid friendly too!) In case you’re curious, yes the leaves are edible, too.