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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.
| Carmel Mountain Ranch Country Club | San Diego CA | 760-583-9237 |
| The Crack Shack LA | Los Angeles CA | 360-556-3032 |
| Cardellino | San Diego CA | 619-722-3398 |
| Under Belly-Uptown | San Diego CA | 619-269-4626 |
| Wonderland Ocean Pub | San Diego CA | 619-255-3358 |
| Parkhouse Eatery | San Diego CA | 619-295-7275 |
| Luce | San Diego CA | 619-275-2094 |
| Third Corner Ocean Beach | San Diego CA | 619-223-2700 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Matt Johnson | San Diego CA | 619-295-3172 |
| Red Tail Catering | San Marcos CA | 858-605-8219 |
| Seneca | San Diego CA | 619-588-2411 |
| The Corner Drafthouse | San Diego CA | 619-255-2631 |
| AToN Center Inc. | Encinitas CA | 858-759-5017 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Pali Wine Company | San Diego CA | 310-893-0038 |
| International Smoke Del Mar | San Diego CA | 619-331-4528 |
| Yummy Sushi | Coronado CA | 619-435-2771 |
| Tavern at the Beach | San Diego CA | 858-272-6066 |
| Fidel's Little Mexico Solana Beach | Solana Beach CA | 858-755-5292 |
| Harney Sushi Oceanside 2019 | Oceanside CA | 760-967-1820 |
| Home and Away Encinitas | Encinitas CA | 619-886-1358 |
| Quality Coast Inc | San Diego CA | 619-734-1114 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| Siesel's Meats | San Diego CA | 619-275-1234 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Le Papagayo (Carlsbad) | Carlsbad CA | 949-235-5862 |
| The Bier Garden | Encinitas CA | 760-632-2437 |
| Cape Rey Carlsbad, a Hilton Resort | Carlsbad CA | 760-602-0800 |
| Hotel Del Coronado Serea Restaurant | Coronado CA | 619-435-6611 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| Cucina Enoteca | Del Mar CA | 619-239-2222 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| Toast Catering | San Diego CA | 858-208-9422 |
| The Crack Shack Pasadena | Pasadena CA | 360-556-3032 |
| Fortunate Son | San Diego CA | 619-806-6121 |
| The Joint | San Diego CA | 619-222-8272 |
| Pacific Coast Spirits | Oceanside CA | 925-381-5392 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Miss B's Coconut Club | San Diego CA | 858-381-0855 |
| Paradise Point Resort EDR | San Diego CA | 858-490-6363 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| California Center for the Arts | Escondido CA | 760-839-4107 |
| Kensington Cafe | San Diego CA | 619-684-0044 |
| Hott Mess | San Diego CA | 619-297-1866 |
| Four Seasons Residence Club | Carlsbad CA | 760-603-6360 |
| Herb & Sea | Encinitas CA | 858-587-6601 |
| Local Greens | Solana Beach CA | 858-504-0332 |
| Alila Marea Beach Resort | Encinitas CA | 805-539-9719 |
| Vi At La Jolla Village | San Diego CA | 858-646-7700 |
| The Clean & Colorful Kitchen | San Diego CA | 858-775-9005 |
| Civico 1845 | San Diego CA | 574-210-4025 |
| Common Theory | San Diego CA | 858-384-7974 |
| Knotty Barrel- Rancho | San Diego CA | 858-484-8758 |
| The Crack Shack Costa Mesa | Costa Mesa CA | 951-808-7790 |
| Et Voilà! French Bistro | San Diego CA | 858-610-8784 |
| The Lion Share | San Diego CA | 619-564-6924 |
| Shorehouse Kitchen Carlsbad | Carlsbad CA | 858-663-9916 |
| Born & Raised | San Diego CA | 619-944-1631 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Eve-Creations Wellness | Encinitas CA | 775-450-7235 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| Olive Tree Marketplace | San Diego CA | 619-224-0443 |
| Huntress | San Diego CA | 619-955-5750 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| Tartine | Coronado CA | 619-435-4323 |
| Meze | San Diego CA | 619-546-5060 |
| My Yard Live | San Marcos CA | 619-339-1686 |
| Landons East Meets West | San Marcos CA | 760-304-4560 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Isola La Jolla | La Jolla CA | 858-412-5566 |
| Storyhouse Spirits | San Diego CA | 801-949-5955 |
| Craft House | San Diego CA | 619-948-4458 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Lucha Libre Taco Shop | San Diego CA | 619-296-8226 |
| Hotel Del ENO Produce | Coronado CA | 619-435-6611 |
| Barbarella La Jolla | La Jolla CA | 858-454-7373 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| Neighborhood Burger | San Diego CA | 619-446-0002 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Crust Pizzeria Solana Beach | Solana Beach CA | 858-212-8751 |
| Grass Skirt | San Diego CA | 858-412-5237 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Urban Kitchen at The Shell | San Diego CA | 619-980-4807 |
| Crust Pizzeria-Carmel | San Diego CA | 858-212-8751 |
| Hotel La Jolla & CUSP | La Jolla CA | 858-459-0261 |
| Miho (Production) | San Diego CA | 619-867-4295 |
| Encontro North Park | San Diego CA | 310-955-6333 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Convention Center East | San Diego CA | 619-525-5832 |
| Green Acres Campus 2020 | San Diego CA | 858-450-9907 |
| Snooze - Del Mar | San Diego CA | 888-703-5300 |
| Fish 101 Cardiff | Cardiff CA | 619-753-7139 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-451-9100 |
| Common Stock | San Diego CA | 714-317-7072 |
| KI's | Encinitas CA | 760-586-8289 |
| Lafayette Hotel | San Diego CA | 619-296-2101 |
| Orfila Vineyards & Winery | Oceanside CA | 760-738-6500 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| Seasoned Catering and Events | San Diego CA | 619-246-4909 |
| Local Greens Liberty Station | San Diego CA | 619-487-9346 |
| Crown Point Catering | San Diego CA | 619-223-1211 |
| Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
| Harley Gray Kitchen and Bar | San Diego CA | 619-840-7000 |
| Border X Brewing | San Diego CA | 858-405-0528 |
| Solterra Winery + Kitchen | Encinitas CA | 858-245-6146 |
| Chateau Lake San Marcos | San Marcos CA | 760-670-5807 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| The Good Seed Food Company | San Diego CA | 818-800-6935 |
| Whiskey Girl | San Diego CA | 619-236-1616 |
| Solare Ristorante Lounge | San Diego CA | 619-270-9670 |
| The Local-Pacific Beach | San Diego CA | 858-263-7475 |
| Fleming's Steakhouse La Jolla | San Diego CA | 858-535-0078 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Maple Blue | San Diego CA | 860-733-5126 |
| Catamaran | San Diego CA | 858-488-1081 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| The Plot | Oceanside CA | 422-266-8200 |
| Ballast Point Restaurant - Little Italy | San Diego CA | 619-298-2337 |
| Mr A's | San Diego CA | 619-239-1377 |
| The Smoking Goat | San Diego CA | 858-232-4220 |
| SIE Culinary Management | San Diego CA | 858-964-8677 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Craft House Sky Deck | San Diego CA | 619-948-4458 |
| Regents Pizzeria | La Jolla CA | 858-550-0406 |
| Davanti Enoteca India St. | San Diego CA | |
| Wheat & Water | La Jolla CA | 858-291-8690 |
| Bang Bang 2021 | San Diego CA | 352-988-3742 |
| Belching Beaver Brewery Tavern and Grill | Vista CA | 760-509-4424 |
| Wrench and Rodent | Oceanside CA | 760-840-1976 |
| Blade 1936 | Oceanside CA | 760-231-1456 |
| Rustic Root | San Diego CA | 619-232-1747 |
| Rovino The Foodery | San Diego CA | 619-204-3666 |
| Belching Beaver Brewery - Pub 980 | Vista CA | 760-420-7764 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Coin-Op Game Room (Downtown) | San Diego CA | 619-255-8864 |
| Jujus Kitchen | Bonita CA | 619-471-5342 |
| Vista Valley | Vista CA | 760-758-2800 |
| Animae | San Diego CA | 619-925-7908 |
| Park 101 | Carlsbad CA | 760-434-2217 |
| Viewpoint Brewing Co. | Del Mar CA | 858-205-9835 |
| Mitch's Seafood | San Diego CA | 619-316-7314 |
| Barleymash | San Diego CA | 619-276-6700 x304 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Home & Away - Old Town | San Diego CA | 619-886-1358 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Nobu | San Diego CA | 619-814-4124 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Sisters Pizza | San Diego CA | 858-228-6822 |
| The Crack Shack-San Diego | San Diego CA | 619-795-3299 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Paradise Point Resort Tidal | San Diego CA | 858-490-6363 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Marriott Gaslamp | San Diego CA | 619-696-0234 x6051 |
| Barbusa | San Diego CA | 619-297-6333 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| Burgeon Beer Co. | San Diego CA | 760-814-2548 |
| Red Door Friends | San Diego CA | 619-295-6000 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Oscars Brewing Company | Temecula CA | 619-695-2422 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Pitchers | San Diego CA | 858-472-1251 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| C 2 C | San Diego CA | 619-972-9345 |
| Food of Joy | San Diego CA | 858-531-6616 |
| Beeside Balcony | Del Mar CA | 858-880-8105 |
| Isola Pizza Bar | San Diego CA | 619-564-2938 |
| Miho (Delivery) | San Diego CA | 619-867-4295 |
| Black Raill Kitchen + Bar | Carlsbad CA | 619-454-9182 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Under Belly-Little Italy Kitchen | San Diego CA | 619-269-4626 |
| Tahona (Bar) | San Diego CA | 619-573-0289 |
| Harumama Teriyaki & Bao | Carlsbad CA | 760-637-5737 |
| ALCE 101 | Solana Beach CA | 619-886-0059 |
| Farm Fresh Meals | San Diego CA | 760-707-2383 |
| The Privateer Coal Fire Pizza | Oceanside CA | 760-310-1535 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Third Corner Encinitas | Encinitas CA | 619-417-9251 |
| Hotel Republic San Diego | San Diego CA | 951-756-9357 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| The Crack Shack-Encinitas | Encinitas CA | 858-735-3093 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
| Surf Side Cuisine | San Diego CA | 619-507-0891 |
| Backyard Kitchen & Tap | San Diego CA | 619-308-6500 |
| Farmer and The Seahorse 2020 | San Diego CA | 619-302-3682 |
| Drew Lopez | San Diego CA | 619-295-3172 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| Four Seasons Foods Catering | San Diego CA | 619-876-6986 |
| Searcher | San Diego CA | 619-226-2403 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Open Gym-Craft Meals | San Diego CA | 619-799-3675 |
| Fish 101 | Encinitas CA | 760-943-6221 |
| Harney Sushi Old Town | San Diego CA | 619-295-3272 |
| Bol | San Diego CA | 760-500-0616 |
| Herb & Wood | San Diego CA | 520-205-1288 |
| The Original 40 Brewing | San Diego CA | 619-206-4725 |
| Seasalt | Del Mar CA | 858-755-7100 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Milton's Delicatessen, Grill & Bakery | Del Mar CA | 858-792-2225 |
| Toast Cafe | San Diego CA | 858-208-9422 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Viejas Casino Baron Long's | Alpine CA | 619-863-9033 |
| True Food-Fashion Valley | San Diego CA | 619-810-2929 |
| Starlite Kitchen | San Diego CA | 619-358-9766 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| The Cork and Craft | San Diego CA | 858-618-2463 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Hoxton Manor LLC | San Diego CA | 760-586-9533 |
| Brigantine Corp | San Diego CA | 858-926-9644 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| The Rose | San Diego CA | 619-572-7671 |
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 128 days ago, 3/19/21 Sharer's comments : Cauliflower from Suncoast Farms 
Specialty Produce
Near San Diego, California, United StatesAbout 196 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 228 days ago, 12/09/20 Sharer's comments : Rainbow cauliflower from Spain 
Santa Monica Farmers Market
Suncoast Farms
Near Santa Monica, California, United StatesAbout 417 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 471 days ago, 4/10/20 Sharer's comments : Fresh from the field ! 
Kalivis SA
Near Athens, Attiki, GreeceCentral market of Athens L-27 About 486 days ago, 3/26/20 Sharer's comments : Cauliflower ❤️ 
Growers Market
Near Eugene, Oregon, United StatesAbout 506 days ago, 3/06/20 
Super Indo Cinere depok
Near Ciputat, Banten, IndonesiaAbout 574 days ago, 12/29/19 Sharer's comments : kembang kol di superindo cinere depok |
