Peel first layer off the stem, cut heads into medium-sized florets, slice stem into 1/4” coins and:

-Char in a skillet with coconut oil, salt, pepper, and thick wedges of red onion ‘til tender and a little crispy. Drizzle in honey and red wine vinegar, top with something crunchy like fried shallots or toasted sunflower seeds. Oh, and also parm.

-Eat raw, dunked in roasted onion dip, curried peanut dip, or your fav ranch.

-Steam or blanch (with plenty of salt and pep) and a big squeeze of lemon before serving

-Cook down with mushrooms, onions, kale, and garlic as the base of a frittata. Add 4oz tangy goat cheese. That’s dinner.