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.
