Cauliflower has come of age as one of the world’s healthiest foods — cooked or raw — and you can find some at the Morris Farm Store this week

It traces its ancestry from the wild cabbage plant originating in Asia Minor around 600 BC, looking then more like our kale or collards. After many transformations, cauliflower appeared in the Mediterranean region to be served up on French King Louis XIV’s table, greatly enhancing its popularity.

As a member of the brassica family (like kale, collards, broccoli and cabbage), cauliflower supports the body’s detox system and has anti-inflammatory and antioxidants which reduce the risk of cancer. Cauliflower is a powerhouse of Vitamins C, K and B.

In white, green (known as broccoflower), orange or cheddar, and purple, cauliflower is available year round and best in season and grown locally. In fact, I go so far as to say, if you haven’t bought local home grown, you’ve never tasted this veggie.

I roasted some recently and snitched a taste before cooking. The tray almost didn’t make it into the oven, and then, later, didn’t get shared with my co-workers. I’ll make another batch for them later, promise.

Cauliflower can be boiled, baked, steamed, deep-fried, sautéed and, of course, eaten raw, as a crudité for dipping sauce.

As one might image, how this veggie is cooked makes a huge difference in flavor and nutritional value. To maximize both, try healthy sautéing:

1. Cut florets, of an even size, from the cauliflower head. Let sit for about five minutes to enhance nutrition retention.

2. Heat 5 Tablespoons broth (vegetable or chicken) or water in a stainless steel skillet. Once bubbles form, add cauliflower and a pinch of turmeric, if desired.

3. Cover and cook for about 5 minutes.

Serve topped with Mediterranean dressing, 1 minute preparation time:

3 Tablespoons extra virgin olive oil

1 Tablespoon fresh lemon juice

1 clove garlic, minced

Sea salt and pepper to taste

You will find many, many cauliflower recipes on the Internet. Martha Stewart has 23. She must like cauliflower.

The Morris Farm Store, located on Route 27 in Wiscasset, between the Wiscasset High School and the Wiscasset Elementary School, sells fresh picked cauliflower and other in season vegetables. The Morris Farm, once the family farm of Forrest Morris was nearly sold to developers in 1994. Caring citizens came together to preserve this wonderful piece of Wiscasset history and charm.

The store is open: Tuesday-Friday, noon to 6 p.m. Saturdays from 10 a.m. to 4 p.m.