This mild-tasting cold-weather vegetable is a natural detoxifier and contains cancer-fighting compounds in every floret. Here’s what you need to know to get the biggest nutritional bang for your cauliflower buck. How to buyLook for tightly packed heads without brown spots. Outer leaves should be taut, not wilted. Orange, purple, and green varieties of cauliflower are also available. How to storeWrap in plastic and refrigerate for 4 to 7 days (cauliflower’s flavor gets stronger with age).

Creamy Caesar Dip

Prep time: 10 minutesTotal time: 10 minutesServes 8

  1. Puree 5 cups warm cooked cauliflower florets, 1/4 cup reduced-fat cream cheese, 1 Tbsp each anchovy paste and fresh lemon juice, 1 tsp each Worcestershire sauce and minced garlic, and 1/2 tsp Dijon mustard in food processor. Season to taste.
  2. Garnish with toasted pine nuts and chopped roasted peppers. Drizzle with 1 tsp olive oil. Serve with lightly cooked green beans. Nutrition (per serving) 35 cal, 2 g pro, 4 g carb, 1 g fiber, 1.5 g fat, 0.5 g sat fat, 196 mg sodium More from Prevention: 10 Low-Cal Chip & Dip Recipes

Roasted Cauliflower in Red Wine Vinaigrette

Prep time: 10 minutesTotal time: 35 minutesServes 4

  1. Whisk together 1 1/2 Tbsp sherry or red wine vinegar, 1 tsp minced garlic, and 1/2 tsp Dijon mustard. Whisk in 1 1/2 Tbsp extra virgin olive oil. Stir in 3 Tbsp chopped parsley and 2 Tbsp chopped capers.
  2. Toss 5 cups cauliflower florets with 1 Tbsp extra virgin olive oil on sheet pan. Roast in 450°F oven in single layer, stirring once, until golden brown, about 22 minutes. Toss with vinaigrette. Nutrition (per serving) 117 cal, 3 g pro, 7 g carb, 3 g fiber, 9 g fat, 1.5 g sat fat, 250 mg sodium More from Prevention: Cauliflower Shells In Cheddar Sauce Recipe