Cauliflower is the new “it” vegetable, showing up in endless recipes in restaurants and on dinner tables around the country. It is also one of the most versatile veggies: try it roasted, steamed, pureed, “riced”, baked, mashed; it is endlessly adaptable!

Use in any recipe that calls for fresh cauliflower florets; cook from frozen; no need to defrost first.

High in fiber and B-vitamins, cauliflower is recognized for providing antioxidants and phytonutrients that can protect against cancer. It also rich in fiber which aids weight loss and digestion, choline that is essential for learning and memory, and many other key nutrients.

Pairs with: meat, poultry, seafood, other veggies

Usage suggestion:

Simple Cauliflower Recipe

INGREDIENTS

• 1.5 cups pf frozen cauliflower florets

• 2 tablespoons of olive oil

• teaspoon of sea salt

• 1 clove garlic, chopped

• zest of one lemon

• grated Parmesan

• salt & pepper

INSTRUCTIONS

1. Heat the olive oil in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated and browned. Once they are evenly browned, add the chopped garlic.

2. Remove from heat and sprinkle with a bit of freshly grated Parmesan cheese and salt & pepper to taste. Serve immediately.