What to cook this week: Roasted cauliflower, cold-weather soup

A picture taken on September 23, 2014 shows cauliflowers in a field. DAMIEN MEYER/AFP/Getty Images

What to cook this week” is a weekly series featuring recipes that use local, seasonal produce. Look for new ideas and recipes every Thursday. 

As the temperature continues to drop, look for recipes for comforting soups and spicy curries featuring cauliflower as the main ingredient.

Cauliflower was first grown in North America in the 1600s. The vegetable is a great source of Vitamin C and can be stored in the fridge for up to five days. If you notice small brown spots on the cauliflower, don’t worry, it’s likely just water marks. However, yellow marks could mean the vegetable is passed its prime.

Try these recipes from Food Network Canada that feature cauliflower.

High-heat roasting can transform cauliflower
This photo shows roasted cauliflower soup with bacon and thyme. AP Photo/Matthew Mead

Sponsored content