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Crazy Cauliflower is August Pick of the Month

Cauliflower is delicious by itself, roasted with other vegetables or added to salads. It’s a great source of vitamins and nutrients, and it grows well here in the Willamette Valley!

Pick some up today from your local farm stand or grocery store.

What’s so great about cauliflower?

  • It’s a good source of folate and vitamin C.
  • It’s fat-free.
  • It’s in the same family as cabbage, brussel sprouts and kale.

What’s the best way to eat cauliflower?

  • Mashed or baked
  • Roasted
  • In a stir fry
  • Added to soups
  • Fresh in a salad

Selection & Preparation

  1. Selection: Choose a dense cauliflower head with bright green leaves.
  2. Storage: Store the cauliflower in the refrigerator for up to five days in a plastic bag.
  3. Preparation: Wash your cauliflower and remove the head from the stem.
  4. Cooking: Cut into bite-size florets for fresh eating, or freeze for cooking later. 
  5. Enjoy!
Background image: Pick of the Month Roasted Cauliflower 308 BGC

Roasted Cauliflower

Recipe from 


  • 1 medium-sized head cauliflower
  • 1 teaspoon oil
  • 2 teaspoons garlic powder
  • 1⁄2 teaspoon onion powder
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1⁄4 cup grated cheese (try Parmesan or reduced-fat cheddar)


  1. Preheat oven to 400 degrees.
  2. Cut cauliflower into florets about equal in size. Toss pieces with oil and place on baking pan in a single layer.
  3. Mix spices together and sprinkle evenly over cauliflower. Sprinkle with cheese.
  4. Roast for 30 minutes or until cauliflower is tender when pierced with a fork.
  5. Refrigerate leftovers within two hours.

Makes 7 servings.

Nutritional information per serving:

  • Calories: 45
  • Fat: 1.5g
  • Sodium: 240mg
  • Carbohydrates: 5g
  • Fiber: 2g
  • Protein: 3g