The Wharf Marketplace carries cauliflower that has been harvested right off the farm, and is sold at the every day low price of $1.99 - ALWAYS! The Wharf Marketplace carries white, orange, and purple cauliflower all year round; lucky for us, cauliflower is avauilable all year round. One of our most popular salads at The Wharf Marketplace is our Seasonal Raw Veggie Salad, it contains: cherry tomatoes, kale, edamame, broccoli, carrots, corn, and of course our amazing tricolor cauliflower. It makes for a beautiful side dish, and guarantees you receive the array of nutrients your body is calling for. Come in today and ask for a sample. It'll leave your buds wanting more!
Cauliflower heads should be firm and tightly closed without loose florettes. White cauliflower should be bright white, purple varieties should have a nice dark eggplant color, and orange bright like the sun. Reject any heads that show signs of softness, that is the the start of spoilage. Cauliflower can be used to make fritters, soup, soufflés, tabbouleh, salads, and even cauliflower couscous or pilaf. Cauliflower is packed full of vitamin C, and folic acid; however, after it has been cooked the nutrients are lost due to the fact they are water soluble. (Tip: Never overcook cauliflower, its natural crunch is part of its desire). Cauliflower is still full of fiber, low in fat, and contains other nutrients, making it a very healthy vegetable. Studies have shown that most of the nutrients remain if they are just slightly stir-fried or baked. The Raw Veggie Salad at The Wharf Marketplace is amazing because the raw veggies are so tasty, colorful, and full of nutrients; you can’t stop eating it.
If you have run out of ideas for healthy, easy to make side dishes or snacks; the following recipe will help you out - Roasted Cauliflower! The tri-color cauliflower at The Wharf Marketplace would be ideal due to its fresh, firm, and tasty characteristics; not to mention it complements a dinner dish with its beautiful color. Try it out below!
INGREDIENTS - MAKES 4 SERVINGS:
• 1 head cauliflower
• 1 sliced medium onion
• 4 thyme sprigs
• 4 unpeeled garlic cloves
• 3 tablespoons Carmel Valley Olive Oil
• Kosher salt
• Freshly ground black pepper
Preheat oven to 425°F. Cut 1 head of cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 20-25 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.
Quick, simple, and a family favorite. Come in today and take care of that cauliflower caul-ing!