Colors range from bright orange to lime green—all are similar in flavor. Look for firm heads with tightly clustered florets. Refrigerate unwashed in a perforated zip-top plastic bag.
Bring 1⁄2 inch water to a boil in a large stock pot fitted with a steamer basket; add baby cauliflower heads in a single layer. Cover and steam 3 minutes or until crisp-tender.
Add a colorful crunch to salads and crudités platters. Steam and toss with fresh herb butter, or top with Alfredo sauce and grated Asiago cheese and broil until bubbly and golden.
Try our recipe for Beer-Cheese Fondue with Baby Cauliflower for an easy way to serve baby cauliflower.