Cauliflower is among the vegetables available currently at the Grove Farmers' Market. Here's a few recipes to try this weekend.

Crunchy Cauliflower and Tomato Salad


1/3 C. extra-virgin olive oil

3 T. white wine vinegar

1 tsp. fresh lemon juice, or more to taste

salt and ground black pepper to taste

1 lg. head cauliflower, chopped small

1/4 C. minced red onion

1/4 C. minced fresh parsley

2 garlic cloves, minced

1 C. cherry tomatoes, halved, or more to taste


Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a bowl until dressing is smooth.

Mix cauliflower, red onion, parsley, and garlic together in a large bowl. Drizzle dressing over cauliflower mixture; toss to coat. Gently fold tomatoes into salad. Chill salad in refrigerator up to three hours before serving.

Roasted Garlic Cauliflower


2 T. minced garlic

3 T. olive oil

1 lg. head cauliflower, separated into florets

1/3 C. grated Parmesan cheese

salt and black pepper to taste

1 T. chopped fresh parsley


Preheat the oven to 450 degrees. Grease a large casserole dish.

Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.

Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for three to five minutes, until golden brown.

Cauliflower Pizza Crust


1/2 head cauliflower, coarsely chopped

1/2 C. shredded Italian cheese blend

1/4 C. chopped fresh parsley

1 egg

1 tsp. chopped garlic

salt and ground black pepper to taste


Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.

Preheat an oven to 450 degrees. Line a baking sheet with parchment paper or a silicon mat.

Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.

Bake in the preheated oven until lightly browned, about 15 minutes.

Cauliflower Fried 'Rice'


2 C. frozen peas

1/2 C. water

1/4 C. sesame oil, divided

4 C. cubed pork loin

6 green onions, sliced

1 lg. carrot, cubed

2 cloves garlic, minced

20 oz. shredded cauliflower

6 T. soy sauce

2 eggs, beaten


Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.

Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.

Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.

Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.

Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

Mashed Cauliflower 'Potatoes'


1 lb. cauliflower florets

1/4 C. mashed potato flakes

1/4 C. low-fat milk

2 T. margarine

salt and ground black pepper to taste

1/4 C. shredded reduced-fat Cheddar cheese


Preheat oven to 375 degrees.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 20 minutes. Transfer cauliflower to a large bowl. Add mashed potato flakes, milk, and margarine; mash with a potato masher or fork until cauliflower mixture is fluffy. Season with salt and black pepper. Pour mixture into a baking dish and sprinkle with Cheddar cheese.

Bake in preheated oven until cheese is melted, about 10 minutes.


The Grove Farmers' Market is operated by members of the Grove Area Merchants Association. For more information, or to participate, persons interested may call 918-786-6600 or visit