It’s a cauliflower feast this week – with fresh-off-the-farm white cauliflower bigger than our heads! If you’re staring at its massive size thinking, “now how do I prepare this?” – don’t fret. You’re in for a real treat with our Local and Harvest Produce Boxes this week because the White Cauliflower from Villa Klehr Farms
are large enough to feed the family, and in a variety of ways, too! Cauliflower contains a high amount of vitamin C, folate, fiber and complex carbohydrates and it takes on the flavors, spices, and sauces of whatever dish you cook it with it – meaning it’s easily transformative and disguisable for your veggie-opposed folk or picky kiddos! This time, we decided to merge a few of our season’s favorite dishes: cauliflower “rice” and sweet potato. Read on to see how it’s done!
Total Time: 50 minutes
1 Head Cauliflower
1 lb Ground Beef
2-3 Sweet Potatoes
1 tbsp of Olive Oil
Seasoning to Taste | Our suggestion: Jaime’s Salsa
Note: There are two techniques for making cauliflower rice. You can either use a box grater with the medium-size holes, or a food processor. With both techniques, you’re aiming for little pieces the size of rice.
❶ Preheat oven to 425. Prepare your cauliflower rice with method of choice.
❷ Press any excess moisture from the rice by transferring the cauliflower rice to a large paper towel or absorbent dish towel and squeeze/press to remove any remaining water. This ensures no excess moisture remains, which can make your dish soggy.
❸ Pierce the sweet potato with a fork. Lightly rub with extra virgin olive oil and season with salt and pepper.
❹ Wrap in foil and bake for 50 minutes or until tender.
❺ While the potato is baking, heat a non-stick or cast iron pan over medium heat.
❻ Add a tablespoon of oil and then the ground beef. Allow the beef to brown for 3-4 minutes, then add the cauliflower rice, your favorite taco spice seasoning blend or salsa and cook for another 5 minutes.
❼ Remove the sweet potato from the foil, split it and fill with the spiced cauliflower and beef. Enjoy!