May 2, 2019  | 27 min  | Ep 808

Perceived as a low carb alternative to rice or other grains, cauliflower’s popularity has skyrocketed in the last decade. Carmen Black, at Sundog Farm in Solon, Iowa grows several varieties of this hearty vegetable and shows them off for us. 

Master Chef David Baruthio visits the studio kitchen to create a modern-day cauliflower risotto, and a delicious old home dish, cauliflower au gratin.

Then a central Iowa program, Global Greens, reconnects former refugee farmers with the land so they can grow the foods they love.

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