Cauliflower is somewhat underrated. It’s available nearly year-round, and sort of dull looking in its off-whiteness. Recently, though, cauliflower began seeing a resurgence in popularity, with the introduction of yellow (a.k.a. “Cheddar”), purple and green varieties. The purple, especially, has the benefit of the antioxidant resveratrol, which is also in red wine and cabbage. Don’t just steam cauliflower, or it gets bland; grind or mince it up and use it in place of rice or even meat. Try sauteing ground cauliflower and chopped almonds with oil and plenty of Mexican spices for an amazing vegan taco filling.