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Walnut Creek Magazine

What's In Season: Cauliflower

It’s on restaurant menus roasted, pulverized into velvety soup, and pressed into pizza crust. You can eat it raw in salads or blanch it for slightly less crunch. Although white is the most recognizable of the bunch, cauliflower also comes in orange, green, and purple varieties. They tend to taste the same and thrive in the cool, wet, Californian winter climate.