Cauliflower

Buy a whole head, not the bagged pre-cut florets, they're dried out at the edges and cost twice as much per pound. Look for a tight, creamy-white head with fresh green leaves (the leaves wilt before the head goes bad, so they're your freshness gauge), and store it stem-side down in an open bag in the crisper, where it keeps about a week. Wash only right before cooking, since damp cauliflower molds fast. When you cut cauliflower into florets, aim for 1–1½ inches with at least one flat side; flat sides sit flush against the pan and brown, round sides just steam.

Cauliflower is the biggest before-and-after vegetable there is. Steamed it's bland but roasted at 425°F until the edges go deep brown, it turns nutty and sweet like a different ingredient. Don't fear the char: the flavor lives in those dark edges, so give it 5 more minutes than looks right and pull it when it's darker than you think it should be. Whether you're roasting florets, doing a whole head, or air frying, the times below cover every method.