My friend Susan loves cauliflower. She calls it “the invincible veggie.” Mix it with anything and it takes on the flavor of the dish while giving you a hearty boost of nutrients.

Cauliflower is a member of the cruciferous family of vegetables, in good company with the likes of broccoli, cabbage and kale. These vegetables contain phytonutrients that help the liver’s detoxifying process. A cup of cooked cauliflower has about 90 percent of your daily recommend allowance of vitamin C. It is also a good source of fiber, vitamin B, manganese and omega-3 fatty acids. One study claimed that eating cauliflower once a week could lower the risk of advanced prostate cancer by 52 percent. We can all manage one serving a week, can’t we?

It must have been a good year for cauliflower, because the farm stands are full of it. Grab a few extra heads. I chop and freeze what I don’t cook right away.