FLS reporter Katie Thisdell serves up news on local food finds, tales from home cooks and inspiration to help you have fun in your own kitchen.
What’s coming up: Cauliflower
The Free Lance-Star food section and the Front Burner blog are reviving a popular feature from years past. Each week we will feature a vegetable or fruit that is in season in our area and offer tips on selection and cooking. Here on the blog, please feel free to offer your own serving suggestions for these seasonal delights!
When it’s fresh here: late summer through fall
Fun fact: Mark Twain called cauliflower “nothing but cabbage with a college education.” But this vegetable, a member of the nutrient-dense cruciferous family, is definitely worth a second look.
Pick and choose: Choose heads that are firm, compact, and brightly colored. Store stem side up in the refrigerator drawer for 5 to 7 days.
Quick serving ideas:
- Steam and puree cauliflower for use in soups. Try pairing it with pureed sweet potatoes or butternut squash and apples for a fall treat.
- Cut into bite-size pieces and toss with olive oil, salt, pepper, garlic and red pepper flakes. Roast at 400 degrees for a half hour or so. Use as a substitute for French fries.
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