The cauliflower breaks into florets that are steamed, boiled or roasted in the oven, where it turns golden and sweet. The core is eaten too, sliced.
White, tight, with no brown spots, with fresh leaves around it.
Remove the leaves and cut the core at the base. Turn the cauliflower over and break off the florets with the tip of the knife, starting from the centre. Wash them in plenty of water.
Three minutes.
In the fridge, a week, whole. As florets blanched three minutes, it freezes.
The page "Oven-roasted vegetables": cauliflower florets, twenty minutes at 220 °C (425 °F).