Cauliflower is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded.


Cauliflower Saffron Dill Risotto
Curried Cauliflower

The recipes available from the links above are excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith Publisher).

Cauliflower salad delight (Submitted by Kristi Swanson, AmeriCorps NCCC 2003)

  • 1 medium head cauliflower, broken into tiny flowerets
  • 2 stalks celery, sliced
  • 1 large bell pepper, chopped
  • 3/4 cup sliced green olives, reserve liquid
  • 1 1/2 cup cheddar cheese, cubed
  • 1 8 oz. bottle Caesar salad dressing
  • 1 cup dairy sour cream
  • 2 tbsp. olive juice

Toss cauliflower, celery, pepper, olives and cheese in large bowl. Mix together salad dressing, sour cream and olive juice. Pour over mixture and toss until well coated. Refrigerate several hours or overnight before serving. Serves 6-8 people.

Search this Site