Cauliflower season in Massachusetts runs from August to November! So, we wanted to kick off the season in this week’s newsletter with delicious recipes & menu items that feature this versatile vegetable.
Flavorful Cauliflower Recipes:
One popular way of making cauliflower is by mimicking buffalo chicken for a vegan buffalo-style appetizer. Mix together your favorite plant-based milk, Bob’s Red Mill Organic Flour, Burlap & Barrel’s Purple Stripe Garlic, Curios’s Sweet Paprika, salt, pepper & cayenne, then add to your cut cauliflower (You can find the mentioned flour & spices in the barn!). Bake your cauliflower then coat in buffalo sauce & serve.
Another recipe that we found was a mushroom & cauliflower skillet. Sauté butter, onions, mushrooms & cauliflower in a pan & then add in vegetable stock. Season with Burlap & Barrel spices (found in the barn), we like to use their Purple Stripe Garlic, Flowering Hyssop Thyme, salt & pepper. Then serve!
Our Cauliflower Tabbouleh is made with tender cauliflower bits blended with cherry tomatoes, lots of fresh herbs, sliced celery, garlic. It is the perfect addition to one of our salmon bowls!
We have also added another cauliflower based menu item, Char-roasted Cauliflower. It is seared Cauliflower dressed with sweet sundried tomatoes, cracked olives, caper, herbed gremolata & lemon. Try it out on your next visit!
