Cauliflower. For so long it endured such a bad rap—"the vegetable of stinkville” my kiddos called it. But today more and more folks are discovering that when done right, this healthy veggie is irresistible!

Speaking of health, cauliflower is packed with anti-inflammatory and antioxidant properties and vitamins and minerals including vitamin C, potassium, and folate. Vegans and vegetarians love the meaty nature of this hearty vegetable. Truly, it was only a matter of time before this cruciferous wonder had its chance to shine beyond its former supporting side dish status.

And consider its versatility: Cauliflower steaks, cauliflower rice, cauliflower pizza crust...and so many other delicious ways to enjoy this hearty vegetable. It’s delicious roasted, steamed, or even raw, but it's also stellar in soups, salads, or riced.

Have you ever riced cauliflower? It’s a terrific substitute for the traditional grain. Because it can often leave dishes feeling heavy, it’s nice to substitute a vegetable where a starch would usually be. In addition, it’s a great way to squeeze more servings of vegetables into your day.

According to the folks at www.minimalistbaker.com, there are two techniques for making cauliflower rice:

1. You can either use a box grater with the medium-size holes (traditionally used for cheese),
2. or use a food processor with the grater blade, to blitz it into small pieces.

Both techniques will get you what you’re aiming for—little pieces the size of rice.

One additional step is to press any excess moisture from the rice by transferring it to a large paper towel or absorbent dish towel and squeeze/press to remove any remaining water. This ensures no excess moisture remains, which can make your dish soggy.

If I’m not planning to use the riced cauliflower within the next couple days, I’ll lay it out on a parchment-lined baking sheet and quick freeze it. When frozen, I crumble it into a large zippered plastic freezer bag and store it in the freezer. This way I have lots already prepped for all sorts of dishes.

Though you can find cauliflower in the grocery store year ‘round, it's true season begins in October and extends through April, giving you plenty of time to explore its many possibilities. When shopping for cauliflower—whether white, orange, or purple—look for unblemished heads with tight florets and fresh-looking leaves.

Once you get it home, you’ll want to store cauliflower heads wrapped in plastic or a reusable produce bags. It’ll keep this way for three to five days. I doubt the vegetable will hang around that long, though—there are so many tempting ways to enjoy it. (If interested in expanding your cauliflower repertoire, head over to www.tasty.com for 23 scrumptious ways to use it.)

I’ll close by circling back to my kiddos opinion about it being “the vegetable of stinkville.” That was “my bad.” I wasn’t preparing it correctly. Once I learned not to overcook it, opinions changed. Truly, when done right, this healthy veggie really is IRRESISTIBLE!