Brussels just get sweeter!

Written By Josh Jennings

Cauliflower pakoras with green tomato chutney (recipe below)

Plus, Thanksgiving Box Pre-Orders!


It might still feel early, but Thanksgiving always sneaks up on us. This year, I’m again offering two bountiful sizes of Thanksgiving veggie boxes—perfect for any gathering. And here’s something I’m especially proud of: for every Thanksgiving box ordered before November 1, I’ll donate $10 worth of food to local food pantries. It’s a small way we can share gratitude and abundance together.

And if you’re already a veggie box subscriber - good news - you’ll automatically get the Thanksgiving box at your regular weekly price. So that is a great reason to subscribe to a weekly veggie/goldi box! Visit the Online Farm Store to learn what’s in the Thanksgiving box and pre-order one today!

Now, on to this week’s flavors—crisp nights call for warmth and spice. My roasted cauliflower pakora with green tomato chutney is a lighter twist on a South Asian classic—comfort food with a little kick. It’s one of those dishes that fills the kitchen with color and aroma.

This Week’s Veggie/Goldi Box: Brussels sprouts, green tomatoes, cauliflower, spinach, honeynut squash, onions, peppers

This Week’s Spice from Stock+Spice: Samosa Spice

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Josh’s Noshes
Roasted Cauliflower Pakora with Green Tomato Chutney

🎥 [Watch the video demo here] to see how it all comes together in my kitchen.

Spice Profile: cardamom, coriander, cumin, fenugreek seed, ginger, nutmeg, turmeric, yellow mustard

Pakoras are a beloved South Asian street food—crispy, golden vegetable fritters traditionally fried and served with bright, tangy chutneys. In this lighter version, I roast the cauliflower instead, letting it caramelize in the oven while keeping that irresistible spice and crunch.

Here’s how to make it:

  1. Prep the cauliflower
    Take one medium-to-large head of cauliflower and separate the curds from the stem—larger pieces are fine.

  2. Make the batter
    In a mixing bowl, combine 1 cup chickpea flour, (or all-purpose flour), 1 Tbsp Stock+Spice Samosa Spice, and 1 tsp salt. Mix the dry ingredients. Add 1/2 cup of water and four eggs. Mix until the batter is smooth and fluffy—but not runny.

  3. Coat and roast
    Pour the batter over the cauliflower and toss well to coat. Spread the pieces out on a parchment-lined baking sheet, and roast at 375°F for about 35 minutes, or until golden brown.

  4. Make the chutney
    Chop one medium pepper, (I used a ripe poblano for its balance of heat and sweetness but a green poblano would work great as well), and one yellow onion. Sauté until tender. Add 1 lb chopped green tomatoes, 1 Tbsp cider vinegar, and 1 Tbsp maple syrup. Cook until the tomatoes begin to break down, adding a splash of water if needed. Blend with an immersion blender until you reach your preferred texture - I like mine a little chunky. Adjust salt and sweetness to taste.

  5. Serve and enjoy.
    Serve the roasted cauliflower pakora warm, with the green tomato chutney as a dipping sauce. The contrast of smoky, roasted spice and tangy-sweet chutney is pure magic.

Josh Jennings