Our Fave September Produce and What To Do With It

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Cauliflower

Cauliflower is available year-round, but it's especially abundant in the fall and spring seasons, and today, it's all the rage in low-carb diets. Raw or cooked, it is a true multi-purpose vegetable with a mild flavor that can be used to embellish countless dishes. It can be prepared pretty much any way you imagine, and although we're most familiar with the classic white variety, it also comes in funkier variations like yellow, purple or the trippy-looking romanesco with with spiky, spiral-shaped florets (also known as romanesco broccoli).

Cooking ideas: sliced or chopped raw for veggie platters and salads; pulsed for low-carb cauliflower rice; seasoned and air-fried; roasted whole and served like a steak or in place of meat; boiled and puréed or mashed; ground and used to make cauliflower pizza crust; sautéed or used in stir fries; chopped and roasted with other veggies in olive oil, herbs and garlic; chopped and steamed, then seasoned with butter, salt and pepper; cooked and added to pasta; pickled with cabbage and other veggies.

Try our recipe: Delicious, gluten-free cauliflower-crust pizza

Hungry for more? Here's the ultimate fall cooking bucket list.