OTTAWA — Steamed, sautéed or stir-fried, cauliflower is standard fare on many dinner tables. In Canada, it is a luxury.

A head of cauliflower there now goes for around 8 Canadian dollars, a tripling in price, the strange foodie fallout from the low price of oil and other commodities.

The recipe for high-priced cauliflower starts with the currency.

As prices for commodities have dropped, the value of the Canadian dollar has fallen, a direct link to an economy that is dependent on oil and other resources. It makes imports, like fresh American vegetables during the dark Canadian winter, look especially costly. Two years ago, one Canadian dollar was worth 93 American cents. On Wednesday, it stood at 69 American cents.

The drought in California, where Canadians get most of their vegetables in the off-season, just compounds the sticker shock. With less bounty in the fields, farmers’ prices, in American dollars, are higher.