note: I wrote this entire post and then realized I had already done this same post last year, haha. I guess I just really love cauliflower! Anyways, there’s some different recipes here for you to try out if you, like me, also love this veggie or are trying to figure out different ways to use it up.
Cauliflower is one of the earliest cool season veggies that come to our farmers market. It’s always such a joy to see something new after months of tomatoes, cucumbers and peaches. Not that I’m complaining- but the newness of seasonal foods is such a pleasure. A treat! Something exciting, like rekindling a relationship and catching up with an old friend. At our market, we’ve got purple, orange, and green cauliflowers, along with the usual white. They all taste amazing and slightly different from each other. My kids think the purple is the coolest thing. Which it totally is!
To choose a good cauliflower, look for tightly packed, dense heads that feel heavy for their size. If there’s leaves on it still, they should look fresh and green instead of witty or browned.
When you get it home, you can either store it whole- it does well put directly into the veggie drawer of the fridge, loose- or, cut it up. Cut it into florets and store in a large container, such as a Pyrex bowl with a lid, or some mason jars. It will keep for 5-7 days or so in the fridge like this and is nice to have already cut to lessen prep in the week.
Here’s some of my favorite ways to enjoy cauliflower:
creamy cauliflower soup // cauliflower is SO creamy when pureed. Velvety, luscious goodness. This soup is so easy to make and is the most comforting thing ever. I love that it includes a boost of protein from the yellow split peas, too. Sometimes I like to do a variation of half cauliflower and half pumpkin, recipe HERE.
cauliflower buffalo wings // I mean, isn’t this just the best way to eat cauliflower? 😉 I use THIS recipe, but use Miyoko’s butter (palm oil free) and 1/2 cup rice flour + 1/4 cup chickpea flour instead of the all purpose. Joel actually always makes these because I hate waiting for them to be done haha.
mash // continuing with the velvety puree texture I was talking about, cauliflower makes a great addition to mash. I like half and half potato and cauliflower, which lends a velvety texture and a slightly sweet/nutty flavor profile. All cauliflower mash is excellent, too- and can be a great way to introduce cauliflower in a different way to kids. I just steam until very soft, then puree with some crushed garlic, salt, fresh thyme, olive oil or Miyoko’s butter, and maybe some nutritional yeast or miso if you like. A few splashes of broth or plant milk to thin if necessary. Great with lentil stew, to top shepherds pie, or as a side with mushroom gravy and roasted veg and gigante beans for a delicious “roast” dinner. THIS recipe for a casserole esque bake is so yummy and combines the best of both worlds.
roasted // roasting cauliflower transforms it into the most amazing, crispy, nutty, sweet and addictive flavor. I love simply roasting with a touch of oil, thyme and salt and keeping it in the fridge to add to bowls, lentil salads, or roasting half and half with cubed red potatoes or half moons of delicata squash. THIS recipe is also so excellent and adds such a beautiful spin. Sometimes I roast and toss with cumin and oregano and chipotle for an excellent taco filling.
curry // the mild taste and smooth texture of cauliflower makes it a perfect toss in for curries. Indian types are classic, but it works in Thai curries too. I like to add it with chickpeas and coconut milk and spinach similar to THIS recipe. Protein, veggies, fats and greens- a one pot easy meal. In the same vein, it’s so good in curry spiced rice with cashews and golden raisins- my recipe can be found in THIS meal plan post– scroll down to find it.
ricotta // cauliflower makes THE most excellent ricotta sub for lasagnas and manicotti. Here’s the manicotti RECIPE.
What’s your favorite way to eat cauliflower? I’d love to know your simple, go-to recipes too!
Winter squash is abundant this time of year- so many colors, textures and flavors to choose from. I always buy a bunch and keep them on the table as a sort of “fruit bowl” type centerpiece because they are so pretty. My favorites are kabocha, red kuri, delicata, and butternut. These all have dense, sweet flesh that get caramelized when roasted and blends up creamy for soups. I also love spaghetti squash as whole food, gluten free noodle replacer- just cut in half, scoop out the seeds, and steam. Delicata is great because it has tender thin skin (no need to peel)- cut in half, scoop out the seeds, cut into half moons, and roast. I especially love roasting it with brussels, beets or other veg for a colorful side. Kabocha has edible skin, too- I like to cut into wedges and steam in a kombu-lined pot with a few tablespoons of mirin, splash of water, and some tamari and green onions to finish- a technique I learned from 
mama eats plants 