Cauliflower, Front and Center
Fresh from the farm, bold on the plate
by Chef Mark Segovia
Spring is in the air, and with it comes the excitement of planting summer’ s delicious fruits and vegetables. As we look ahead to the growing season, don’ t forget cauliflower— one of early spring’ s true standouts. Versatile and full of potential, it can be prepared in countless ways, and I’ ll share some of our favorite recipes we make at home.
This season, take a drive to your favorite local farms— Barrel Creek Farms, Full Circle Farms, The Nest Box, Terra Amico Farms, and many others. As a professional chef, knowing where your food comes from and who is growing it is essential. We take great pride in supporting local farmers and choosing organic, thoughtfully grown products whenever possible.
In our own garden this year, we’ ll be planting an abundance of herbs, tomatoes, strawberries, squash, and more. I’ ll be sharing photos and updates in the summer issue— so stay tuned for what’ s growing …
Sauce:
Spicy Gochujang – Lime Roasted Cauliflower Sweet, savory and spicy!
• 2 tbsp gochujang
• 1 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 tbsp neutral oil
• 1 tsp rice vinegar
How:
• Toss cauliflower with sauce.
• Roast at 425 ° F / 220 ° C for 25 – 30 min, flipping once.
• Serve in lettuce cups or over rice
26 SPRING 2026 Gilroy • Morgan Hill TODAY Magazine: Go. Make history... gmhtoday. com