Recipes from Farms in Turlock, California

04/22/2026

Absolutely delicious bruh.

Four ways to love blueberry in the summertime, fresh, sweet, and bursting with flavor 🫐☀️

INGREDIENTS
1. Cobbler
15.25 box yellow cake mix
6 cups blueberries approximately 36 ounces
2 tablespoons sugar
1¼ cups water
8 tablespoons butter

2. Cheesecake
9 graham cracker sheets (one sleeve)
½ cup melted butter
1 tablespoon sugar
16 ounces cream cheese, softened
8 ounces Cool Whip
1 cup powdered sugar
1 teaspoon lemon juice
21 ounces blueberry pie filling

3. Dump Cake
42 ounces blueberry pie filling (2 x 21-ounce cans)
¼ cup shredded coconut
15.25 ounce box yellow cake mix
¾ cup melted butter

4. Hand Pies
Crust
2½ cups unbleached all purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup cold butter, cubed
⅓ cup ice water
Filling
1½ cups blueberries
2 tablespoons sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 egg, for egg wash
Glaze
2 cups powdered sugar
¼ cup lemon juice

04/22/2026

For a classic side, Olive Garden Salad brings zesty, refreshing goodness to the table 🥗💛

Ingredients
Salad
6 cups iceberg lettuce, chopped
1 cup whole pitted black olives, drained
1 cup red onion, thinly sliced
4 medium firm Roma tomatoes, sliced
1 cup seasoned croutons
6 whole pepperoncini peppers
¼ cup parmesan cheese, fresh grated

Dressing
⅔ cup olive oil, extra virgin
⅓ cup white wine vinegar
3 tablespoons water
2 tablespoons mayonnaise
1 tablespoon granulated sugar
2 teaspoons garlic, fresh minced
2 teaspoons lemon juice
1½ teaspoons Italian seasoning
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
¼ teaspoon red pepper flakes

04/22/2026

Chili is great anytime!

04/17/2026

Roasted Cauliflower four recipes
Super yum
Ingredients
Basic roasted cauliflower
1 large head of cauliflower
2 to 3 tablespoons extra-virgin olive oil, as needed
¼ teaspoon fine sea salt
Freshly ground black pepper, to taste
For the Italian version, you’ll also need:
¾ cup (about 1 ½ ounces) finely grated Parmesan
1 teaspoon finely chopped fresh Italian parsley, for garnish
Finely grated lemon zest, for garnish
Red pepper flakes (omit if sensitive to spice), for garnish
For the Mexican version, you’ll also need:
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ cup raw pepitas (hulled pumpkin seeds)
1 teaspoon finely chopped fresh cilantro, for garnish
Finely grated lime zest, for garnish
For the Indian version, you’ll also need:
½ teaspoon curry powder
1 teaspoon finely chopped fresh cilantro, for garnish
Red pepper flakes (omit if sensitive to spice), for garnish

Instructions
Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
To prepare the cauliflower, use a chef’s knife to slice off the nubby base, then quarter it into four even wedges. Slice off just the inner core areas, leaving the rest intact (see photo). Cut across each piece to make ½″ wide slices, then use your fingers to break apart any florets that are stuck together.
Place the cauliflower on the prepared baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with the salt and some pepper. Toss until the ingredients are evenly distributed and the cauliflower is lightly coated in oil, adding another drizzle of oil only if necessary.

If you’re making basic roasted cauliflower, arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes.
If you’re making the Italian version, arrange the cauliflower in an even layer and bake for 15 minutes. Remove from the oven, toss, and then sprinkle the Parmesan over the cauliflower (try to concentrate the cheese on the actual florets, more than on the pan). Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 20 more minutes. Sprinkle the cauliflower with parsley, lemon zest, and red pepper flakes (if using).
If you’re making the Mexican version, sprinkle the cauliflower with cumin and chili powder and toss until well blended. Arrange the cauliflower in an even layer and bake for 15 minutes. Remove from the oven, toss, and sprinkle the pepitas over the center area of the pan (if you sprinkle them too close to the edges, they might burn). Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 15 more minutes. Sprinkle the cauliflower with cilantro and lemon zest.
If you’re making the Indian version, sprinkle the cauliflower with curry powder and toss until well blended. Arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes. Sprinkle the cauliflower with cilantro and red pepper flakes (if using).
Notes
Recipe adapted from Bon Appetit and my curried coconut quinoa with roasted cauliflower.

Make it dairy free/vegan: For the Italian version, omit the Parmesan or sprinkle on vegan Parmesan after baking. All the other variations are dairy free as written.

Recommended equipment: A Microplane (affiliate link) is the perfect tool for finely grating Parmesan and removing the zest from lemons and limes.

NutritionShow Nutrition
Category: Side Dish
Method: Roasted
Cuisine: American
best roasted cauliflower recipe
DID YOU MAKE THIS RECIPE?

Share this recipe

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag .

Share:
Pin
Facebook
Tweet
Email
Filed Under: dairy free, egg free, fall, fundamentals, gluten free, Indian, inexpensive, Italian, Mexican, nut free, recipes, roasted vegetables, side dishes, snacks, soy free, tomato free, vegan, winter

Ingredients: cauliflower, cilantro, curry, lemon, lime, parsley

newer
How to Cook Lentils
older
My Top 10 Tools for Healthy Cooking
Kate and Cookie
HELLO, MY NAME IS

Kathryne Taylor
I'm a vegetable enthusiast, dog lover, mother and bestselling cookbook author. I've been sharing recipes here since 2010, and I'm always cooking something new in my Kansas City kitchen. Cook with me!

about C+K
Kate's signature
Related Recipes
sweet potato hash recipe
side dishes

Sweet Potato Hash
how to roast vegetables
roasted vegetables

Roasted Vegetables
roasted delicata squash recipe
roasted vegetables

Perfect Roasted Delicata Squash
roasted butternut squash
roasted vegetables

Perfect Roasted Butternut Squash
Leave a comment
Your comments make my day. Thank you! If you have a question, please skim the comments section—you might find an immediate answer there.
If you made the recipe, please choose a star rating, too.

Comment *

Recipe rating

5 Stars

4 Stars

3 Stars

2 Stars

1 Star
Name *

Email *

Email me when Kate or another C+K reader replies directly to my comment. (You will not be subscribed to our email newsletter.)

Comments
Sally
January 11, 2025 at 5:25 AM
Delicious! Made a very basic version using only evoo and dried oregano (sprinkled oregano on 5 minutes after flipping). I usually prefer broccoli over cauliflower, but this might change my personal preferences. We enjoyed it so much, made it a 2nd night in a row. If you have an electric oven, do not skip the preheating step.

Reply
Shannon
February 7, 2025 at 11:06 PM
Dang! I love cauliflower and I had not roasted it in a long time. I didn’t even follow the directions perfectly and I could hardly stop myself from eating more than one serving. The cauliflower develops so much flavor from the EVOO and whatever spices you choose.
I was raised on mayonnaise. Mayonnaise on just about everything. So I stirred just a little, maybe 1 tbsp into my serving and it added just a touch of creaminess. I bet it would also be good with a little sour cream.
Don’t you love it when a simple recipe turns out so well? Mahalo Kate for sharing!

Reply
kathleen
March 28, 2025 at 5:25 PM
Do you cook for a total of 25 minutes or 50 minutes and flip at 25 minutes. This is not clear in your recipe.

Reply
Margaret
August 2, 2025 at 7:11 PM
This recipe is so tasty! I wonder if I could cheat a little bit to save time by using frozen cauliflower florets? Do you think they would roast up nicely?

Reply
Cookie and Kate
August 5, 2025 at 5:44 PM
Hi Margaret, yes, you can roast frozen cauliflower florets. They don’t need to be defrosted prior to going in the oven.

Reply
Louisa Anne
August 27, 2025 at 4:37 PM
I have roasted cauliflower all the time but have never heard of cutting it that way until your recipe. So THANK YOU very much for that, so much easier and tidier! And great re the surface area. I’ve done it twice already this week. Your flavour combos are great too.

Reply
Geoff
September 10, 2025 at 11:40 AM
Using your basic recipe but adding sweet red peppers to roast alongside for dinner tonight so can’t tell you how it tasted but have used red pepper/cauliflower combo for years, they go well together. I shall mix a small can of sweet corn with it five minutes from the end and probably a dash of Slap Ya Mama or Cayenne pepper. This is all going with a leftover quiche in the fridge.
Oh, forgot, adding homegrown tomatoes too, they’re so sweet this year.

Reply
Andy
September 23, 2025 at 11:12 AM
Hi Kate,
These recipes look delicious, I’m a big fan of cauliflower and cannot wait to try these I just have one question, would you by any chance be able to do these in an Air Fryer, if so could you please enlighten me with the Temperature/Time for cooking.

Many thanks.
Andy

Reply
Cookie and Kate
September 27, 2025 at 5:26 PM
Hi Andy, air fryers can all be a little different in how hot and fast they cook. I would follow the model’s directions.

Reply
Comment navigation
Older Comments
Kate
Hi, I'm Kathryne Taylor

Welcome

On Cookie and Kate, you'll find fresh recipes that help you love real food.

About C+K
Kate's signature
Favorites
Readers love these recipes:

best granola bars recipe
granola

Easy No-Bake Granola Bars
best stuffed shells recipe
pasta

Best Stuffed Shells
More Favorites
As Seen In

Cookie and Kate
HOME
About
Cookbook
Shop
Subscribe
Saved
Recipes
Breakfast
Salad
Soup
Dinner
Dessert
Connect
Contact
Instagram
Pinterest
Facebook
YouTube
Never miss a new recipe again
Our email newsletter delivers new recipes and special Cookie and Kate updates. It's always free and you can unsubscribe any time.
Email *
Email address
Subscribe
© Cookie and Kate 2010-2026. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC.

Accessibility Policy • Comment Policy • Nutrition Disclaimer • Photo/Recipe Policy • Privacy Policy

04/17/2026

Wow

Cornbread pancakes with breakfast chili! I added bacon, ham, and breakfast sausage to the chili, along with some coffee, milk, and maple syrup to make it "breakfasty" but any chili can be breakfast chili if you open your heart.

04/17/2026

Yummy

Irresistible Homemade Mini Dulce de Leche Churros! 🍯✨

Here’s the complete recipe for you to make this treat that’s crispy on the outside and super soft on the inside.
Ingredients
1 cup of water (240 ml)

2 tablespoons of butter or margarine

1 tablespoon of sugar

1 pinch of salt

1 cup of all-purpose flour (sifted)

1 large egg

For coating: Sugar and ground cinnamon to taste

Filling: Dulce de leche (thick/pastry grade)

Oil for frying

Instructions
Prepare the Base: In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat until the butter is completely melted.

Mix the Dough: As soon as it boils, turn the heat to low and add all the flour at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away cleanly from the sides and bottom of the pan (about 2 minutes).

Incorporate the Egg: Remove from heat and let the dough cool for a few minutes. Add the egg and mix well. The dough might look like it’s breaking apart at first, but keep stirring until it becomes smooth, velvety, and sticky.

Shape: Place the dough into a piping bag fitted with a star tip. Pipe mini churros (about 2-3 inches long) onto a tray lined with parchment paper or directly into the oil.

Frying: Fry in hot oil (but not smoking) until they are golden brown and crispy. Remove and drain on paper towels.

Finishing: While still warm, roll the churros in the sugar and cinnamon mixture.

Filling: Use a thin piping tip or a specific churro filler to inject the dulce de leche into the center of each mini churro.

Cooking & Frying Time
Preparation/Dough: 10 minutes

Frying Time: 3 to 5 minutes per batch until golden.

Tips for Success
The Sizzle: To check if the oil is ready, drop a tiny piece of dough; if it bubbles and rises immediately, you’re good to go.

Stay Crispy: Don't crowd the pan, or the oil temperature will drop, making the churros greasy.

Air Fryer Version: You can air fry them at 200°C (400°F) for about 10-12 minutes, brushing them lightly with oil beforehand.