Cauliflower is in peak season during the winter months. It is a heart-healthy vegetable, and rich in fiber, antioxidants, and vitamin C. It belongs to the cruciferous vegetable family, known for its cancer-fighting properties due to compounds like glucosinolates and antioxidants.

Keep Refrigerated. for longer storage, blanch, then flash freeze. Pickling or Fermenting work well.

Roasted Cauliflower Recipes:
Ingredients:
•    1 head of cauliflower, cut into bite-sized florets
•    2 tbsp olive oil
•    1/2 tsp salt
•    1/2 tsp black pepper
•    1/2 tsp garlic powder
•    1/2 tsp paprika (optional for extra flavor)
•    1/4 cup grated Parmesan cheese (optional)
Instructions:
1.    Preheat the oven to 400°F.
2.    Wash and cut the cauliflower into small florets.
3.    In a large bowl, toss the cauliflower with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
4.    Spread the cauliflower evenly on a baking sheet lined with parchment paper.
5.    Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy on the edges.
6.    Sprinkle with Parmesan cheese during the last 5 minutes of baking for extra flavor.
7.    Let cool slightly and serve as a side dish, snack, or mix into salads.
Tips:
•    Broil for 2-3 minutes at the end for extra crispy.
•    Pair with ranch, hummus, or a yogurt-based dip.
•    Leftovers can be stored in an airtight container in the fridge for up to 3 days.