What’s Fresh: Cauliflower
Wednesday, September 14th, 2011
A regular on the veggie platter, raw cauliflower is crunchy-crisp and fresh-tasting, almost nutty and sweet. Cauliflower is delicious cooked too, of course; just be sure not to overcook for the best texture and nutritional value. Try it sautéed or oven-roasted, with olive oil, a bit of garlic, sea salt, and fresh herbs. Add it to a curry. Or use it as the basis of a casserole, perhaps topped with cheese. It can even be cooked and mashed like potatoes. The bright white florets are always lovely, but you can also sometimes find purple, orange and green varieties to brighten your dishes!
What to Make: Aloo Gobi (Curried Cauliflower)
You can find this recipe located in our produce department, in the September 14 Co+op Deals flyer and Stronger Together website.
Looking for coupons? Save on several Aloo Gobi ingredient items with online coupons! Produce coupons are offered for cauliflower, potatoes, jalapeno peppers and yellow onions. Coupon good through September 20, 2011.
Glossy and colorful, this bell-shaped vegetable has a delightfully crunchy, fresh taste that provides the perfect foil for creamy dips and dressings. The wide array of colors makes a nice statement on the veggie platter, too. Sautéed, roasted, baked or grilled bell peppers add flavor and color to everything from soups and stews to salads and stir fries. Bell peppers are in the same family as hot peppers; they just don’t contain the same heat-inducing capsicum. Because they contain seeds, they’re considered a fruit–and some taste convincingly sweet and fruity, too!
