SALINAS, CA - You may think that shining a spotlight on this cruciferous veg is un-caul-ed for, but I’m of the mind that every veggie should have its day. At the third way mark in its California cauliflower season, Ippolito is working hard to ensure consumers see cauliflower as more than just an “old time cooking veg.” I spoke with John Landa, Sales Commodity Manager, to find out more. After high temperatures rocketed past 100 degrees in certain parts of California two weeks ago, eyes turned to the quality of crops coming out of Salinas.

“As a whole, quality has been good but some recent weather events have brought challenges,” John told me. “but quality is improving as we move forward.”

With cauliflower competing with summer favorites like fruits and melons, I asked John what retailers can do to up the consumption of this veg—and how they can get the product into the shopping cart.

“Retailers have an opportunity to guide the customer by demonstrating how this item can blend in and even steal the show with family BBQ’s, lunch time salads, or a light dinner where appetites are curtailed after a long hot day,” he shared. “For example, place cauliflower and your favorite protein on a skewer and roast on the BBQ—quick, easy, fun, and tasty! Another option is cauliflower floret salad with sunflower seeds, dried cranberries, fresh cooked bacon bits, coupled with apple cider vinegar/mayo/sugar mixed dressing. Or, simply roast the cauliflower and add your favorite seasonings: chili/lime, parm/garlic, olive oil/red pepper flakes.”

The amount of options stems from cauliflower’s inherent versatility, making it the perfect candidate for healthy, simple, and creative displays.

For the latest in what’s happening crop-side, keep reading AndNowUKnow.

Ippolito International