Get Fresh: Cauliflower

These florets are best from October through April.

What to look for:

Buy compact, milky-white heads with crisp outer leaves and bruise-free florets.

Refrigerate in a paper or plastic bag in the crisper drawer for up to 5 days.

How to use it:

Toss thinly sliced florets with extra-virgin olive oil and salt for a pizza topping.

Add bite-size florets to soups and cook until tender.

Cut the whole head into small pieces, simmer in broth, then puree and stir in some cream.

Boil the cut-up whole head in salted water until tender, then drain and mash with cream.

Sauté bite-size florets in extra-virgin olive oil and sprinkle with parmesan cheese and toasted nuts for a simple side dish.

Deep-fry blanched florets coated in a batter seasoned with Indian spices, like garam masala or curry powder.

Roast bite-size florets tossed with extra-virgin olive oil, then combine with toasted pine nuts, raisins, chopped parsley and sherry vinegar.


Roasted Cauliflower

Cauliflower Fritters

Cauliflower Soup with Bacon Toasts

See all cauliflower recipes


Get Fresh! Produce Guide for Winter

Get Fresh! Produce Guide for Spring

Get Fresh! Produce Guide for Summer

Get Fresh! Produce Guide for Fall