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The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
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The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
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Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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Cauliflower consists of a medium to large head, averaging 15 to 30 centimeters in diameter, and is surrounded by many elongated, dark green leaves that bear a thick, fibrous midrib. The heads are comprised of tightly closed, branching florets that are firm, slightly crumbly, and range in color from bright white to ivory. The clustered floret tops also give the Cauliflower head a textured and bumpy, tree-like appearance. Underneath the surface, the white flesh has a crisp and dense, snap-like consistency. Cauliflower contains a light, vegetal scent and has a mild, sweet, and subtly nutty flavor. When cooked, the heads develop a chewy, semi-firm, and tender texture and readily absorb accompanying flavors. In addition to the heads, all parts of the plant, including the stems and leaves, are edible. Cauliflower leaves will bear a slightly stronger, green, and grassy flavor, reminiscent of collard greens.
Cauliflower is available year-round.
Cauliflower, botanically classified as Brassica oleracea var. botrytis, is a well-known vegetable cultivated worldwide, belonging to the Brassicaceae family. The name Cauliflower is derived from a combination of the Latin words caulis, meaning “cabbage,” and flos, meaning “flower.” The cruciferous species is an ancestor to an ancient wild cabbage and is a plant comprised of several large and wide-spreading, ribbed basal leaves that grow up to 1.5 meters in height. Cauliflower is considered an everyday vegetable, commercially produced, but despite its availability, the plant is notoriously difficult to cultivate, requiring specific growing conditions. White Cauliflower is the most common type, and the signature white heads are created by tying the leaves to block out sunlight approximately 3 to 10 days before harvest. In addition to white Cauliflower varieties, orange, purple, and green hybrid cultivars were also developed and released to commercial markets in the late 20th century. Colored Cauliflower varieties are not genetically modified and were created from traditional breeding techniques and natural mutations. Cauliflower is highly favored among chefs for its versatility, neutral flavor, nutritional properties, and filling nature.
Cauliflower is an excellent source of fiber to stimulate the digestive tract and vitamin C to strengthen the immune system and reduce inflammation. The florets also contain vitamin K to assist in faster wound healing, folate to develop red blood cells, vitamin B6 to maintain a healthy metabolism, and provides lower amounts of potassium, magnesium, and phosphorus.
Cauliflower has a neutral flavor well suited to raw and cooked applications, including steaming, blanching, roasting, sautéing, baking, grilling, and frying. The cruciferous vegetable can be used whole, sliced, chopped, crumbled, or pureed. When used whole, the Cauliflower’s head can be roasted and served as a centerpiece dish, or it can be sliced into thicker pieces and paired with toppings, sauces, and spices as a savory meat replacement. Cauliflower can also be divided into smaller parts, and the florets can be tossed into salads, displayed on appetizer plates with creamy dips, stir-fried with other vegetables, baked into casseroles and gratins, or steamed and served as a simple side dish. Beyond cutting the heads into florets, Cauliflower can be crumbled and incorporated as a simple carb substitute for rice, pasta, and other grains, or it can be mixed with binding ingredients to make pizza crust. It can also be pureed and blended into soups, curries, and sauces, used as a thickener in smoothies, baked goods, and puddings, cooked and mashed, or pickled for extended use. In addition to the heads, Cauliflower leaves are also edible and can be tossed into soups, stir-fried, or sauteed with other vegetables. Cauliflower pairs well with spices such as saffron, curry, cardamom, and cumin, meats such as poultry, beef, and turkey, tofu, legumes, mushrooms, asparagus, red peppers, pumpkins, tomatoes, lemons, and olives. Whole Cauliflower heads can be loosely wrapped in plastic and stored in the refrigerator for 4 to 7 days. Individual florets can be stored for up to 4 days when kept in a sealed container in the fridge or blanched and frozen for extended use.
Cauliflower was established as a culinary ingredient across Europe through its popularity in the French court during the reign of Louis the XIV. The king’s gardener, Jean-Baptiste La Quintinie, was asked to create an orchard and vegetable garden for the palace to provide King Louis XIV with fresh produce daily. It took La Quintinie five years to complete the garden, and King Louis XIV would frequently visit the garden as he was also an avid gardener. Cauliflower was one of the vegetables planted in the garden and was considered an exotic delicacy reserved for nobility. King Louis XIV traditionally favored Cauliflower in a sauce comprised of lemon juice, nutmeg, vinegar, butter, and salt. It was also often served in mutton jus. Cauliflower continued to be a staple ingredient in the palace even after King Louis XIV's reign, and his son and successor, Louis XV, ensured it was a frequently used ingredient as it was loved by Comtesse du Barry, the well-known mistress to the king. Comtesse du Barry’s chef, Louis Signot, eventually created a Cauliflower soup in honor of the countess, which became a royally approved appetizer. In the modern-day, dishes including Du Barry in their names typically contain Cauliflower as one of the main ingredients. Crème Du Barry, the countess’s soup, is still featured on menus throughout France as a smooth, creamy favorite.
Cauliflower's exact origins have been heavily debated among experts, and the two main centers of origin are hypothesized to be the Middle East, likely Syria, or the Mediterranean, specifically Cyprus. Cauliflower is a descendant of a wild cabbage variety that is native to coastal regions of the Mediterranean and was widely spread across the Mediterranean and the Middle East in ancient times. The first record of Cauliflower was mentioned in texts from Arab botanists in the 12th and 13th centuries. Over time, Cauliflower was domesticated and introduced throughout Europe, and by the 15th century, Italy was commercially cultivating the species for culinary use. Cauliflower was brought to England and France in the early 17th century, and England later spread the plant to the United States in the late 17th century and India in the 19th century. Today Cauliflower is extensively bred and cultivated worldwide, and there are four major groups within the species, consisting of Italian, Asian, Northwestern European biennials, and Northern European annuals. China and India are the largest producers of Cauliflower, and in Europe, the vegetable is cultivated in Italy, France, and Spain. Within the United States, California is the top growing state, followed by Arizona and New York. Cauliflower is also grown on a smaller scale worldwide and can be found fresh or frozen in local markets, farmer’s markets, supermarkets, and specialty grocers.
Restaurants currently purchasing this product as an ingredient for their menu.
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Description/Taste
Cauliflower consists of a medium to large head, averaging 15 to 30 centimeters in diameter, and is surrounded by many elongated, dark green leaves that bear a thick, fibrous midrib. The heads are comprised of tightly closed, branching florets that are firm, slightly crumbly, and range in color from bright white to ivory. The clustered floret tops also give the Cauliflower head a textured and bumpy, tree-like appearance. Underneath the surface, the white flesh has a crisp and dense, snap-like consistency. Cauliflower contains a light, vegetal scent and has a mild, sweet, and subtly nutty flavor. When cooked, the heads develop a chewy, semi-firm, and tender texture and readily absorb accompanying flavors. In addition to the heads, all parts of the plant, including the stems and leaves, are edible. Cauliflower leaves will bear a slightly stronger, green, and grassy flavor, reminiscent of collard greens.
Seasons/Availability
Cauliflower is available year-round.
Current Facts
Cauliflower, botanically classified as Brassica oleracea var. botrytis, is a well-known vegetable cultivated worldwide, belonging to the Brassicaceae family. The name Cauliflower is derived from a combination of the Latin words caulis, meaning “cabbage,” and flos, meaning “flower.” The cruciferous species is an ancestor to an ancient wild cabbage and is a plant comprised of several large and wide-spreading, ribbed basal leaves that grow up to 1.5 meters in height. Cauliflower is considered an everyday vegetable, commercially produced, but despite its availability, the plant is notoriously difficult to cultivate, requiring specific growing conditions. White Cauliflower is the most common type, and the signature white heads are created by tying the leaves to block out sunlight approximately 3 to 10 days before harvest. In addition to white Cauliflower varieties, orange, purple, and green hybrid cultivars were also developed and released to commercial markets in the late 20th century. Colored Cauliflower varieties are not genetically modified and were created from traditional breeding techniques and natural mutations. Cauliflower is highly favored among chefs for its versatility, neutral flavor, nutritional properties, and filling nature.
Nutritional Value
Cauliflower is an excellent source of fiber to stimulate the digestive tract and vitamin C to strengthen the immune system and reduce inflammation. The florets also contain vitamin K to assist in faster wound healing, folate to develop red blood cells, vitamin B6 to maintain a healthy metabolism, and provides lower amounts of potassium, magnesium, and phosphorus.
Applications
Cauliflower has a neutral flavor well suited to raw and cooked applications, including steaming, blanching, roasting, sautéing, baking, grilling, and frying. The cruciferous vegetable can be used whole, sliced, chopped, crumbled, or pureed. When used whole, the Cauliflower’s head can be roasted and served as a centerpiece dish, or it can be sliced into thicker pieces and paired with toppings, sauces, and spices as a savory meat replacement. Cauliflower can also be divided into smaller parts, and the florets can be tossed into salads, displayed on appetizer plates with creamy dips, stir-fried with other vegetables, baked into casseroles and gratins, or steamed and served as a simple side dish. Beyond cutting the heads into florets, Cauliflower can be crumbled and incorporated as a simple carb substitute for rice, pasta, and other grains, or it can be mixed with binding ingredients to make pizza crust. It can also be pureed and blended into soups, curries, and sauces, used as a thickener in smoothies, baked goods, and puddings, cooked and mashed, or pickled for extended use. In addition to the heads, Cauliflower leaves are also edible and can be tossed into soups, stir-fried, or sauteed with other vegetables. Cauliflower pairs well with spices such as saffron, curry, cardamom, and cumin, meats such as poultry, beef, and turkey, tofu, legumes, mushrooms, asparagus, red peppers, pumpkins, tomatoes, lemons, and olives. Whole Cauliflower heads can be loosely wrapped in plastic and stored in the refrigerator for 4 to 7 days. Individual florets can be stored for up to 4 days when kept in a sealed container in the fridge or blanched and frozen for extended use.
Ethnic/Cultural Info
Cauliflower was established as a culinary ingredient across Europe through its popularity in the French court during the reign of Louis the XIV. The king’s gardener, Jean-Baptiste La Quintinie, was asked to create an orchard and vegetable garden for the palace to provide King Louis XIV with fresh produce daily. It took La Quintinie five years to complete the garden, and King Louis XIV would frequently visit the garden as he was also an avid gardener. Cauliflower was one of the vegetables planted in the garden and was considered an exotic delicacy reserved for nobility. King Louis XIV traditionally favored Cauliflower in a sauce comprised of lemon juice, nutmeg, vinegar, butter, and salt. It was also often served in mutton jus. Cauliflower continued to be a staple ingredient in the palace even after King Louis XIV's reign, and his son and successor, Louis XV, ensured it was a frequently used ingredient as it was loved by Comtesse du Barry, the well-known mistress to the king. Comtesse du Barry’s chef, Louis Signot, eventually created a Cauliflower soup in honor of the countess, which became a royally approved appetizer. In the modern-day, dishes including Du Barry in their names typically contain Cauliflower as one of the main ingredients. Crème Du Barry, the countess’s soup, is still featured on menus throughout France as a smooth, creamy favorite.
Geography/History
Cauliflower's exact origins have been heavily debated among experts, and the two main centers of origin are hypothesized to be the Middle East, likely Syria, or the Mediterranean, specifically Cyprus. Cauliflower is a descendant of a wild cabbage variety that is native to coastal regions of the Mediterranean and was widely spread across the Mediterranean and the Middle East in ancient times. The first record of Cauliflower was mentioned in texts from Arab botanists in the 12th and 13th centuries. Over time, Cauliflower was domesticated and introduced throughout Europe, and by the 15th century, Italy was commercially cultivating the species for culinary use. Cauliflower was brought to England and France in the early 17th century, and England later spread the plant to the United States in the late 17th century and India in the 19th century. Today Cauliflower is extensively bred and cultivated worldwide, and there are four major groups within the species, consisting of Italian, Asian, Northwestern European biennials, and Northern European annuals. China and India are the largest producers of Cauliflower, and in Europe, the vegetable is cultivated in Italy, France, and Spain. Within the United States, California is the top growing state, followed by Arizona and New York. Cauliflower is also grown on a smaller scale worldwide and can be found fresh or frozen in local markets, farmer’s markets, supermarkets, and specialty grocers.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Isola Pizza Bar | San Diego CA | 619-564-2938 |
| The Corner Drafthouse | San Diego CA | 619-255-2631 |
| Encontro North Park | San Diego CA | 310-955-6333 |
| Sepulveda Meats & Provisions | San Diego CA | 619-501-1878 |
| Galaxy Taco | La Jolla CA | 858-228-5655 |
| Rustic Root | San Diego CA | 619-232-1747 |
| Craft House Sky Deck | San Diego CA | 619-948-4458 |
| Jack Monaco Creative Consulting | San Diego CA | 619-318-2633 |
| Fish 101 Cardiff | Cardiff CA | 619-753-7139 |
| California Center for the Arts | Escondido CA | 760-839-4107 |
| Et Voilà! French Bistro | San Diego CA | 858-610-8784 |
| Ballast Point Restaurant - Miramar | San Diego CA | 858-790-6900 |
| Ketch Grill and Taps | San Diego CA | 858-268-1030 |
| Ballast Point Restaurant - Little Italy | San Diego CA | 619-298-2337 |
| Searcher | San Diego CA | 619-226-2403 |
| Parq Restaurant and Nightclub | San Diego CA | 619-727-6789 |
| Miho | San Diego CA | 619-365-5655 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Neighborhood Burger | San Diego CA | 619-446-0002 |
| Bayside Landing | San Diego CA | 858-270-9200 |
| Viewpoint Brewing Co. | Del Mar CA | 858-205-9835 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| Fire Station 3 | San Diego CA | 619-531-1569 |
| Palmys | San Diego CA | 858-886-7111 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Booze Brothers Brewing Co. | Vista CA | 760-639-8338 |
| Le Parfait Paris- Downtown | San Diego CA | 619-245-4457 |
| Urbana Mexican Gastronomy | San Diego CA | 949-413-3352 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Wheat & Water | La Jolla CA | 858-291-8690 |
| Hotel Del Coronado Serea Restaurant | Coronado CA | 619-435-6611 |
| Regents Pizzeria | La Jolla CA | 858-550-0406 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| Fused | San Diego CA | 858-946-8551 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Solare Ristorante Lounge | San Diego CA | 619-270-9670 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Convention Center Shell | San Diego CA | 619-295-3172 |
| Toast Catering | San Diego CA | 858-208-9422 |
| Oscars Brewing Company | Temecula CA | 619-695-2422 |
| Seneca | San Diego CA | 619-588-2411 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Pali Wine Company | San Diego CA | 310-893-0038 |
| Barrel & Board | San Diego CA | 619-379-2574 |
| Yoann Taboyan, Personal Chef | San Diego CA | 347-277-1958 |
| Barleymash | San Diego CA | 619-276-6700 x304 |
| The Crack Shack Costa Mesa | Costa Mesa CA | 951-808-7790 |
| Zinque | San Diego CA | 559-281-2485 |
| Fidel's Little Mexico Solana Beach | Solana Beach CA | 858-755-5292 |
| Cucina Sorella | San Diego CA | 858-232-7808 |
| Vista Valley | Vista CA | 760-758-2800 |
| Harney Sushi Old Town | San Diego CA | 619-295-3272 |
| Barrel Republic Oceanside | Oceanside CA | 760-435-0042 |
| Waverly | Cardiff CA | 619-244-0416 |
| Shore Rider | La Jolla CA | 858-412-5308 |
| Hilton Mission Valley | San Diego CA | 619-543-9000 |
| Wonderland Ocean Pub | San Diego CA | 619-255-3358 |
| Grass Skirt | San Diego CA | 858-412-5237 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Tartine | Coronado CA | 619-435-4323 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| insideOUT | San Diego CA | 619-888-8623 |
| Yummy Sushi | Coronado CA | 619-435-2771 |
| Avant | San Diego CA | 858-675-8505 |
| Pacific Coast Spirits | Oceanside CA | 925-381-5392 |
| Marriott Gaslamp | San Diego CA | 619-696-0234 x6051 |
| Savory Moment 2021 | El Cajon CA | 619-633-8863 |
| Pitchers | San Diego CA | 858-472-1251 |
| Olive Tree Marketplace | San Diego CA | 619-224-0443 |
| Farmer and The Seahorse 2020 | San Diego CA | 619-302-3682 |
| Pendry SD (Provisional) | San Diego CA | 619-738-7000 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Coin-Op Game Room (Downtown) | San Diego CA | 619-255-8864 |
| Orfila Vineyards & Winery | Oceanside CA | 760-738-6500 |
| Home & Away - Old Town | San Diego CA | 619-886-1358 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Paradise Point Resort EDR | San Diego CA | 858-490-6363 |
| Tribute Pizza | San Diego CA | 858-220-0030 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Quality Coast Inc | San Diego CA | 619-734-1114 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Addison Del Mar | Del Mar CA | 858-350-7600 |
| Mission Bay Yacht Club | San Diego CA | 858-488-0501 x14 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| True Food-Fashion Valley | San Diego CA | 619-810-2929 |
| Vineyard Gourmet Catering | Temecula CA | 951-858-1585 |
| Kitchens For Good | San Diego CA | 619-450-4040 |
| Fortunate Son | San Diego CA | 619-806-6121 |
| Crust Pizzeria Solana Beach | Solana Beach CA | 858-212-8751 |
| Viejas Casino Baron Long's | Alpine CA | 619-863-9033 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Panama 66 | San Diego CA | 619-206-6352 |
| Seasoned Catering and Events | San Diego CA | 619-246-4909 |
| Camino Riviera | San Diego CA | 619-685-3881 |
| International Smoke Del Mar | San Diego CA | 619-331-4528 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 808-868-8639 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Hotel Del Coronado Sundeck | Coronado CA | 619-435-6611 |
| Huntress | San Diego CA | 619-955-5750 |
| Local Greens Liberty Station | San Diego CA | 619-487-9346 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Tender Greens-Mission Valley | San Diego CA | 310-954-1415 |
| Tap Room Beer Co. | San Diego CA | 619-539-7738 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Il Sogno Italiano | San Diego CA | 619-380-2652 |
| Alila Marea Beach Resort | Encinitas CA | 805-539-9719 |
| Le Papagayo (Carlsbad) | Carlsbad CA | 949-235-5862 |
| The Smoking Goat | San Diego CA | 858-232-4220 |
| Fish 101 | Encinitas CA | 760-943-6221 |
| The Local-Pacific Beach | San Diego CA | 858-263-7475 |
| Sheraton La Jolla | San Diego CA | 858-453-5500 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| The Crack Shack-San Diego | San Diego CA | 619-795-3299 |
| Olivewood Gardens & Learning Center-Donation | National City CA | 619-434-4281 |
| Park Commons Sorrento Valley | San Diego CA | 858-551-5105 |
| Local Tap House & Kitchen | Oceanside CA | 760-547-1469 |
| Zanzibar at the Loft | La Jolla CA | 858-210-5476 |
| Harney Sushi Oceanside 2019 | Oceanside CA | 760-967-1820 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Miss B's Coconut Club | San Diego CA | 858-381-0855 |
| Thyme for Something Homemade | Rancho Santa Fe CA | 858-245-1004 |
| Bishop School | San Diego CA | 858-459-4021 x212 |
| Bekker's Catering | San Diego CA | 619-287-9027 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Pour House | Oceanside CA | 760-730-5944 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Aussie Yacht Services | San Diego CA | 858-740-1987 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Zizikis | San Diego CA | 972-567-2396 |
| Claytons Bakery & Bistro | Coronado CA | 619-435-5425 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Fernside | San Diego CA | 619-398-5156 |
| Golden Door | San Marcos CA | 760-761-4142 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Edgewater Grill | San Diego CA | 619-232-7581 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
| Paradise Point Resort Tidal | San Diego CA | 858-490-6363 |
| Belching Beaver Brewery Tavern and Grill | Vista CA | 760-509-4424 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Chosen Foods | San Diego CA | 877-674-2244 |
| La Dona | San Diego CA | 858-352-8134 |
| Red Tail Catering | San Marcos CA | 858-605-8219 |
| Maple Blue | San Diego CA | 860-733-5126 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| The Clean & Colorful Kitchen | San Diego CA | 858-775-9005 |
| Manhattan of La Jolla | La Jolla CA | 858-459-0700 |
| Herb & Sea | Encinitas CA | 858-587-6601 |
| Portside Pier (Ketch) | San Diego CA | 858-268-1030 |
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| Polaris Supreme | San Diego CA | 619-390-7890 |
| Mr A's | San Diego CA | 619-239-1377 |
| My Yard Live | San Marcos CA | 619-339-1686 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| KI's | Encinitas CA | 760-586-8289 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Green Acres Campus 2020 | San Diego CA | 858-450-9907 |
| Beeside Balcony | Del Mar CA | 858-880-8105 |
| Third Corner Encinitas | Encinitas CA | 619-417-9251 |
| Crown Point Catering | San Diego CA | 619-223-1211 |
| Born & Raised | San Diego CA | 619-944-1631 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Sorority Cuisine - Gamma Phi Beta | San Diego CA | 310-634-2371 |
| Feast and Fareway | Coronado CA | 619-356-5444 |
| Coronado Yacht Club | Coronado CA | 619-435-1848 |
| The Plot | Oceanside CA | 422-266-8200 |
| Waters Catering | San Diego CA | 619-276-8803 x4 |
| Barbarella La Jolla | La Jolla CA | 858-454-7373 |
| Rovino The Foodery | San Diego CA | 619-204-3666 |
| Mesa College | San Diego CA | 619-388-2240 |
| Pascucci Pasta | San Diego CA | 619-285-8000 |
| Wormwood | San Diego CA | 619-573-0289 |
| Bol | San Diego CA | 760-500-0616 |
| Tavern at the Beach | San Diego CA | 858-272-6066 |
| Chateau Lake San Marcos | San Marcos CA | 760-670-5807 |
| Sisters Pizza | San Diego CA | 858-228-6822 |
| Sugar Bear Enterprises | San Diego CA | 925-383-3623 |
| Mimmos Italian Village | San Diego CA | 619-239-3710 |
| Seasalt | Del Mar CA | 858-755-7100 |
| Food of Joy | San Diego CA | 858-531-6616 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| Campfire | Carlsbad CA | 760-637-5121 |
| Hott Mess | San Diego CA | 619-297-1866 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| Starlite Kitchen | San Diego CA | 619-358-9766 |
| Terra Restaurant | San Diego CA | 619-293-7088 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Third Corner Ocean Beach | San Diego CA | 619-223-2700 |
| Barbusa | San Diego CA | 619-297-6333 |
| AToN Center Inc. | Encinitas CA | 858-759-5017 |
| MRKT Space | Encinitas CA | 760-331-8705 |
| Park 101 | Carlsbad CA | 760-434-2217 |
| Whiskey Girl | San Diego CA | 619-236-1616 |
| Ballast Point Brewing - Miramar Brewery | San Diego CA | 858-790-6900 |
| Rollin Roots-Miramar | San Diego CA | 951-259-3836 |
| The Privateer Coal Fire Pizza | Oceanside CA | 760-310-1535 |
| Venissimo Cheese Del Mar | Del Mar CA | 858-847-9616 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Pure Meal Prep SD | San Diego CA | 209-485-4861 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| The Crack Shack-Encinitas | Encinitas CA | 858-735-3093 |
| Home and Away Encinitas | Encinitas CA | 619-886-1358 |
| Luce | San Diego CA | 619-275-2094 |
| Urban Kitchen at The Shell | San Diego CA | 619-980-4807 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Nobu | San Diego CA | 619-814-4124 |
| Harbor View Hotel Ventures, LLC | San Diego CA | 619-239-6800 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Harley Gray Kitchen and Bar | San Diego CA | 619-840-7000 |
| Urban Kitchen | San Diego CA | 619-239-2222 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| The Bier Garden | Encinitas CA | 760-632-2437 |
| Groundswell Brewing | Chula Vista CA | 619-403-0684 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| Il Dandy | San Diego CA | 609-373-5917 |
| Open Gym-Craft Meals | San Diego CA | 619-865-3024 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Belching Beaver Brewery - Pub 980 | Vista CA | 760-420-7764 |
| Bang Bang 2021 | San Diego CA | 352-988-3742 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| Cal A Vie | Vista CA | 760-945-2055 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Crust Pizzeria-Carmel | San Diego CA | 858-212-8751 |
| Kensington Cafe | San Diego CA | 619-684-0044 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| Herb & Wood | San Diego CA | 520-205-1288 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Local Greens | Solana Beach CA | 858-504-0332 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
| Paradise Point Resort BQT Kitchen | San Diego CA | 858-490-6363 |
| Jujus Kitchen | Bonita CA | 619-471-5342 |
| Milton's Delicatessen, Grill & Bakery | Del Mar CA | 858-792-2225 |
| Common Stock | San Diego CA | 714-317-7072 |
| Black Raill Kitchen + Bar | Carlsbad CA | 619-454-9182 |
| Wrench and Rodent | Oceanside CA | 760-840-1976 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| InterContinental San Diego | San Diego CA | 619-501-9400 |
| Under Belly-Uptown | San Diego CA | 619-269-4626 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Solterra Winery + Kitchen | Encinitas CA | 858-245-6146 |
| Isola La Jolla | La Jolla CA | 858-412-5566 |
Recipe Ideas
Recipes that include Cauliflower. One
is
easiest, three is harder.Recently Shared
People have shared Cauliflower using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Specialty Produce
Near San Diego, California, United StatesAbout 31 days ago, 9/19/21 Sharer's comments : White cauliflower from Suncoast Farms 
Specialty Produce
SpecialtyProduce
Near San Diego, California, United States1929 Hancock street San Diego CA 92110 619-295-3172 About 68 days ago, 8/13/21 Sharer's comments : Cauliflower 
Specialty Produce
Near San Diego, California, United StatesAbout 215 days ago, 3/19/21 Sharer's comments : Cauliflower from Suncoast Farms 
Specialty Produce
Near San Diego, California, United StatesAbout 283 days ago, 1/10/21 Sharer's comments : White Cauliflower from Suncoast Farms 
Al farabi avenue 77/8, Almaty, Kazakhstan
Esentai Gourmet
California, United StatesAl farabi avenue 77/8, Almaty, Kazakhstan About 314 days ago, 12/09/20 Sharer's comments : Rainbow cauliflower from Spain 
Santa Monica Farmers Market
Suncoast Farms
Near Santa Monica, California, United StatesAbout 504 days ago, 6/03/20 Sharer's comments : Nice Large White Cauliflower from Suncoast Farms 
Specialty Produce
Specialty Produce
Near San Diego, California, United States1929 Hancock st. San Diego CA 92110 619-295-3172 About 558 days ago, 4/10/20 Sharer's comments : Fresh from the field ! 
Kalivis SA
Near Athens, Attiki, GreeceCentral market of Athens L-27 About 573 days ago, 3/26/20 Sharer's comments : Cauliflower ❤️ 
Growers Market
Near Eugene, Oregon, United StatesAbout 593 days ago, 3/06/20 
Super Indo Cinere depok
Near Ciputat, Banten, IndonesiaAbout 661 days ago, 12/29/19 Sharer's comments : kembang kol di superindo cinere depok |
