Vietnamese CauliflowerIngredients1 large cauliflower, cut into bite-size flowerets1 Tbsp canola oil2 shallots, thinly sliced3 cloves garlic, minced2 Tbsp soy sauce (or tamari sauce if gluten-free)

3 tomatoes, peeled, seeded, and cubed 1 small onion, thinly sliced2/3 cup vegetable stock1/2 tsp lemon juice2 tsp sugar2 scallions, thinly slicedchopped cilantro for garnish

Directions1.Heat a wok or skillet. Add oil. Sautee shallots and garlic for 1 minute.2.Add soy sauce and tomatoes and cook for 3 minutes.3.Add the cauliflower, onion, stock, lemon juice, sugar, and scallions.Reduce heat and cook until cauliflower is tender-crisp, about 10 minutes, stirring frequently. Add water if necessary to prevent sticking. 4.Place cauliflower in a serving dish and sprinkle with cilantro.5.Optional: Serve with sriracha chile sauce for extra spiceRecipe from the www.drweil.com website.

5-Minute Sautéed Cauliflower with TurmericIngredients:1lb cauliflower5 Tbsp low-sodium chicken or vegetable broth1 tsp turmeric

Directions: 1.Cut cauliflower florets into quarters and let sit for 5 minutes to bringout their hidden health benefits. 2.Press or chop garlic and let sit for 5 minutes.3.Heat 5 TBS broth in a stainless steel skillet on medium heat.4.When broth begins to steam, add cauliflower and turmeric andcover. For al dente cauliflower, cook for no more than 5 minutes. 5.Transfer to a bowl. For more flavor, toss cauliflower with theremaining ingredients while it is still hot. (Mediterranean Dressing does not need to be made separately.)

Adapted from the www.whfoods.com

FARM to tABLERecipes brought to you by the University of Rochester Farmers Market

Mediterranean Dressing: 3 Tbsp extra virgin olive oil2 tsp lemon juice2 medium cloves garlic, pressed or choppedsea salt and pepper to taste Optional: 1 Tbsp chopped cashews, 2 Tbsp parmesan cheese or chopped cilantro

Chelmsford Cauliflower SoupIngredients:2 Tbsp olive oil2-3 carrots, peeled and cut into ¼” slices2 celery stalks cut into ¼” slices1 medium onion, chopped4-6 fresh mushrooms, sliced2 quarts chicken or vegetable broth

1 medium cauliflower, washed but left as a head¼ fresh lemon¼ cup medium pearl barley¼ tsp ground white pepper 1 tsp salt1 cup 2% milk2 Tbsp flour, optional

Directions:1. In a large kettle, heat oil and sauté carrots, celery, onion andmushrooms until onions are transparent. 2. Add cauliflower, lemon and broth; bring to boil, then cover andreduce heat to low, simmer until cauliflower is tender, about 10 minutes. Discard lemon, break cauliflower into pieces. 3. Add barley, salt and pepper; simmer until barley is tender, 30-45minutes. 4. Add milk and warm. To thicken, remove about 1 cup of broth fromkettle and mix with flour until smooth, then whisk it back into the soup. Cook and stir until slightly thickened. Adapted from a recipe from The Junior League of Rochester, NY, c. 1981.

Roasted CauliflowerIngredients1 large head of cauliflower, cut into bite-sized pieces2-3 Tbsp Canola or olive oil (enough to lightly coat)Garlic powder and/or seasoned salt to taste

Directions1. Preheat oven to 425. Spray large, rimmed baking pan. Meanwhile,in a large bowl, toss cauliflower with oil and arrange in a single layer on the pan.2. Lightly season with garlic powder and/or seasoned salt.3. Bake for 25-30 minutes or until fork tender, stirring every 10minutes so that the cauliflower bakes evenly.

Submitted by Theresa Harte, MS, RD, CNSC

FARM to tABLERecipes brought to you by the University of Rochester Farmers Market

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