Just-harvested cauliflower is a far cry from the bland, watery, shrink-wrapped heads at the grocery store. It’s tricky to grow in our climate, but when we have it, it’s a real treat.
Store cauliflower in a plastic bag in your fridge. Eat within a few days.
Cauliflower is a very versatile vegetable that lends itself well to lots of different flavors. If you’re not typically a cauliflower fan, try roasting it at a high temperature (425) until it begins to caramelize, or sear it in a hot pan until golden. The key is to get it to brown a little. Add roasted cauliflower to a frittata with some garlic, rosemary, and a little cheese, or toss into a warm farro (or other whole grain) salad. Cauliflower is also delicious in a coconut curry with fresh ginger, lemongrass, and handfuls of spinach.
Roasted Spiced Almondy Cauliflower A Week’s Worth of Meals made from Roasted Spiced Cauliflower The Endlessly Adaptable Frittata Recipe Thai Red Curry with Vegetables Simple Weeknight Seared Cauliflower (& variations) Priya Krishna’s Aloo Gobi Joshua McFadden’s Roasted Cauliflower Ragu