February Recipe of the Month: Cauliflowers

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.