Veggie of the Month: Cauliflower

Cauliflower is a widely versatile vegetable. Try this tasty, easy-to-prepare, high-fiber food in your next meal. It can even serve as a low-calorie substitute for high-calorie foods, such as rice and flour.

SEASONALITY: Peak September through November, but can be found all year round.

STORAGE: Cauliflower needs to stay as dry as possible but still with airflow. Store in a perforated plastic bag, stem side up in the vegetable drawer. It is best to wash your cauliflower right before you use it, not before you store it. Cauliflower will last up to 5 days in the fridge.

PREPARATION: Rinse, remove the outer leaves, and chop the florets.

COOKING METHODS: Raw, roasted, boiled, and sauteed.

TIPS FOR USE: Cauliflower can be cooked as a side dish, added to a salad, or chopped up finely to make cauliflower rice.

Turmeric Roasted Cauliflower    

Perfect for a Thanksgiving side!

Recipe adapted from:  https://www.eatingwell.com/recipe/266985/turmeric-roasted-cauliflower

Ingredients

• 3 tbsp Olive Oil
• 1 ½ tsp Ground Turmeric
• ½ tsp Ground Cumin
• ½ tsp Salt
• ½ tsp Pepper
• 2 Cloves Garlic, minced
• 8 cups Cauliflower Florets
• 1-2 tsp Lemon juice

Directions

1. Preheat oven to 425° F.
2. Mix together oil, spices, and garlic into a large bowl. Toss the cauliflower florets in the mixture.
3. Place the cauliflower on a baking sheet. Roast for about 10 minutes then stir, and let roast for another 5-10 minutes, or until browned. Total cook time between 15-25 minutes.
4. Pull out of the oven and drizzle with lemon juice.

Options

• Try different spice preparations such as ginger and coriander for different flavors.