Mark Twain once described cauliflower as "cabbage with a college education." Cauliflower is indeed a member of the cabbage family and has a mild flavor, which tends to make it very compatible with sauces and other strong flavors. Cauliflower can be cooked and then pureed for soup. The florets are also good raw or blanched in salads.
When shopping, look for firm, tight heads without bruises or brown spots, with evenly colored ivory or cream florets. A few varieties of cauliflower have a green or purple tinge, which is natural and does not change the taste. If any leaves remain, they should be green and fresh looking. Avoid cauliflower with loosely packed or spreading florets.