What’s In Season - Winter
Fresh Produce and Fish at the Markets this Winter
- Bok Choy
- Brussels Sprouts
- Celery Root
- Mustard Greens
- Sweet Potatoes
- Winter Squash
- Swiss Chard
- Black Sea Bass
- King Mackerel
- Sea Trout
- Striped Bass
All About Cauliflower
Cauliflower is showing up in restaurants, and for good reason — it has a bland flavor that adapts well to anything you want to pair with it. This trendy food is now roasted, grilled, and even used as a substitute for gluten.
Family: Brassica oleracea
Part of the broccoli, cabbage, Brussels sprouts, collard greens, and kale family.
In North Carolina, it can be a fall or a spring crop. It likes cool temperatures, but the fall crop usually has the best quality.
NC State University lists more than 98 varieties of cauliflower
Low fat, low carb, and high fiber
High in Vitamin C and K, and many phytonutrients
Avoid overcooking cauliflower for the best nutritional benefits
A whole head has only 146 calories
Bright Colors and Alien Shapes
Think cauliflower is white? It is commonly the white vegetable you picture, but that leaves out many interesting shapes and colors.
Orange: Varieties such as Cheddar can range from bright to creamy.
Purple: The color has the same pigment as red cabbage and red wine.
Green: Often called broccoflower, since it is broccoli colored.
Spiral fractal: This shape is Romanesco broccoli with its distinct shape.
Ways to cook cauliflower
- Roast it until it is browned with olive oil, capers and lemon.
- Grill it and add thin slices to salads tossed with a light oil and vinegar dressing.
- Spice it up with Garam Masala for a simple Indian dish.
- Make a quick pickle along with some bell peppers and onions.
- Season it with buffalo wing sauce and blue cheese for a healthy game night.
- Use it as a healthy substitute for starchy food such couscous or pizza crust.
- Fry it up as cauliflower parmesan and top it with marinara sauce.
- Smother it in cheddar cheese sauce.