Lorene's Produce Picks
BEER & WINE
I had the most amazing sauteed Cauliflower with Arugula and Spinach last week I went searching (begging) for it. I also made a recipe a while back on our youtube page, and it's really simple. Slice very thin (mandolin best way or very sharp knife), add salt, pepper, lemon juice and chopped walnuts. You won't believe the delicious simplicity, yet unbelievable flavor in this preparation. This medium sized head is perfect for raw either preparation. Central Coast, CA
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Cauliflower is made up of tightly bound clusters of florets that form a dense head, similar to that of broccoli. Resembling a classic tree in shape the clusters sprout from stems which are attached to a singular central white trunk. The stems and trunk are firm and tender and the florets have a dense yet soft and crumbly texture. Its flavor is mild with subtle cruciferous and nutty sweet nuances, a taste which is amplified when roasted. The entire cauliflower, its leaves, trunk, stems and florets are all edible.
Cauliflower should be placed in a plastic bag and stored in your refrigerator crisper. When stored properly, cauliflower will last up to five days; however, it is best when eaten within three days. Remove the jacket leaves, core out the stem, and cut into florets, much like broccoli. The cauliflower stem is not as edible as a broccoli stem and in most cases should be discarded. The florets can be steamed in about 12 to15 minutes, or microwaved in about 8 to 10 minutes. Remember that a shorter cooking time is better for the nutritional value, as well as the smell in your kitchen.
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Amy's Cream of Mushroom Soup
Unit: 14.1 oz.
Organic Prairie Ground Chicken Chub
Unit: 12 oz.
Bamboo Cutting/Serving Board & Laguiole Cheese Knife
Unit: 1 ea.
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