Valley Bounty: Cauliflower

Beautiful fall cauliflower is available at markets and farmstands across the Valley . Mostly it’s white, but look for Graffiti or other deep purple varieties as well. Cauliflower makes a delicious and unusual pesto, roasted and then chopped in a food processor with parsley, parmesan, garlic, capers, and your choice of nuts. Or try an Indian-spiced version, tossed with oil, cumin, coriander, tumeric, salt and chopped ginger and garlic, then roasted until browned.

Valley Bounty is written by Margaret Christie.

Sources: CISA’s list of cauliflower growers is here; or, look for farmers’ markets, farmstands, or retailers that prioritize local sourcing. Remember that you can put in your own zip code at the bottom of the page and find the sources that are closest to you.

Recipes:

Indian-spiced Roasted Cauliflower from Bon Appétit

Roasted Cauliflower Pesto from the blog Pinch and Swirl