Cauliflower

This deceptively colorless vegetable may look bland, but it's actually chock-full of vitamin C, and when prepared properly, packs a wallop of taste. September ushers in peak season for the crisp vegetable, which thrives in cooler Ohio weather and is best harvested when its heads are a creamy, unblemished white. It's a staple item at the Standard, where chef Ben Shoaff chops it down to ensure even cooking, bathes it in melted brown butter and roasts it in the oven. He then adds capers and golden raisins for zing as well as a sprinkle of sage for flavor. "We throw in sage to bring out the taste of the cauliflower," says Shoaff. "You take another step, and it makes it that much better." 779 E. 185th St., Cleveland, 216-531-9643, thestandardcleveland.com