Chili Crisp Spring Cauliflower
Sweet and tangy chili crisp goodness!
Roast cauliflower with olive oil and salt. When hot, spoon over:
• Chili crisp
• Splash of soy sauce
• Squeeze of lemon
• Finish with cilantro or chives.
• Add sugar snap peas at the end for crunch.
Toss with:
Spicy Harissa Lemon Cauliflower Smoky, spicy and deeply warm!
• 2 tbsp harissa paste
• Olive oil
• Lemon zest
• Garlic
• Salt
Roast until charred. Finish with lemon juice and herbs. Amazing with flatbread or couscous.
W
hether you roast it with bold gochujang, fiery chili crisp, or smoky harissa, cauliflower proves it can hold its own against any flavor the season inspires. Spring is the perfect time to get to know your local growers. Stop by Barrel Creek Farms, Full Circle Farms, Terra Amico Farms, The Nest Box, and any of our other local farm stands to see what ' s fresh and in season. Supporting these neighbors means better food on your table and a stronger community around it. As a chef, that connection to the land and the people tending it makes every dish more meaningful. Stay tuned for summer, when the garden really comes alive!
Chef Mark Segovia is a Le Cordon Bleu graduate with over 17 years of professional experience. He has applied his skills as a Chef for Central Market of Austin, Texas and has contributed to opening the flagship store for Whole Foods. His experience includes working at Google, Apple and lending his expertise in opening numerous restaurants. Building community is a driving force for Chef Mark. Over the years he has provided a variety of cooking classes and events for any occasion and takes pride in using locally grown and seasonal ingredients. Segovia ' s Catering can accommodate all dietary needs.
Contact Chef Mark at:( 830) 387-0511 / mark. segovia @ yahoo. com, or visit: https:// www. segoviascatering. com / to learn more.
gmhtoday. com Gilroy • Morgan Hill TODAY Magazine: Go. Make history... SPRING 2026 27