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Roasted Local Cauliflower

a plate of food with broccoli

Photo: James Lenhart / Contributor 

Last weekend on a tiny table at the farmers market, I noticed three unusual heads of cauliflower and the farmer beaming at me with anticipation. The heads were not fluffy white like the supermarket cauliflower, but a beautiful creamy tan with tight skinny florets and greenish-purple stalks. I could sense he had grown them himself and that they would be packed with flavor. At a time when cauliflower has been processed into rice or pizza crusts, it’s wonderful to encounter one with deep original unspoiled flavors. So next time you see a scrawny-looking cauliflower, look again. It may be the best one you will ever eat.


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