Seasoned Shopper – August 2026

    Cauliflower is often considered the aristocrat of the cabbage family, requiring precise care from seedling to harvest. Eliminating any stress factors, like low moisture and environmental strain, gives best results.
    It’s a cruciferous vegetable, similar to broccoli, Brussels sprouts, cabbage, collard greens, turnip and kale, but also the most sensitive.
    The beautiful heads of white cauliflower I find at the market take two to three months to grow, depending on variety. They have been carefully maintained and protected from the sun.
    More modern day farms grow self-blanching types of white cauliflower where the leaves fold naturally over the head (curd) while growing to protect it from the sun. In other varieties, the outer leaves must be hand-tied over the curd in a rather labor-intensive process.
    Most of the leaves are removed before the cauliflower is brought to market, but any smaller, inner leaves are edible. Purple and yellow varieties do not require this blanching process.
    I like all my vegetables as fresh as can be and cauliflower tops the list. An old cauliflower is not worth a spot in my basket because I know if I did cook it, the smell will be off-putting. Not good.
    Fresh cauliflower is mild, slightly sweet and nutty tasting. When cooked, the texture is lovely and creamy.
    Quality is not affected by size, so choose heavy, white, compact heads of cauliflower. Any leaves still attached should be crisp and green. Avoid any heads with brownish patches, strong cabbage odors or crumbly florets – these are all signs of age.
    To store cauliflower in the refrigerator for up to 10 days, wrap in a paper towel and place in a perforated plastic bag. Best if stored stem side up to prevent moisture from accumulating on the florets.
    I spotted something at the market looking completely out of place beside the cauliflower and broccoli. It’s chartreuse in color with spiral shaped florets and is called Romanesco broccoli (officially a variety of green cauliflower). Related to broccoli and cauliflower, it arrived in the United States in the early 1990s and I’m a fan. The fractal pattern is what catches your eye. The individual, smaller florets are smaller versions of the whole head and you certainly can’t miss the green or sometimes purplish color.
    Romanesco is prepared in much the same way as cauliflower. Remove any leaves and cut out the core using a sharp knife. I like to steam it whole (about 10 to 15 minutes depending on size) since it’s so stunning on a plate drizzled with lemon juice, a little melted butter and salt and pepper. Or cut the head into florets to be roasted or added to pasta and stir fries.

Roasted Cauliflower and Romanesco
    1 small head each of cauliflower and Romanesco
    4 tablespoons of olive oil or avocado oil
    2-3 cloves garlic, minced
    Salt and pepper to taste
    ½ cup grated Parmesan cheese

    Wash the cauliflower and Romanesco and cut into bite size pieces or break into florets. Toss on a baking sheet with olive oil, garlic, salt and pepper. Spread in a single layer and roast for 15 to 20 minutes at 400 degrees. Stir a few times during cooking. Bake until the edges are golden brown and a knife slides easily into the stems. Remove from oven, sprinkle with Parmesan cheese and serve. Serves 4 to 6.

    The Orinda Farmers’ Market is open every Saturday from 9 a.m. to 1 p.m. on Orinda Way in Orinda Village. More information is available at cccfm.org Facebook.com/OrindaFarmersMarket and Instagram @OrindaFarmersMarket or call the market hotline at 925.322.6228.