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
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.