As the days get shorter and we have Decorative Gourd Season (you know, right?) in our sights, it’s the perfect time to tuck into all those uh-mazing cauliflower recipes you’ve been ogling…or even dreaming about.
Ok. That’s a bit much maybe. Maybe. But just 30 seconds ago, cauliflower was the new kale. Is it still? Does it matter? Delicious cauliflower is its own veggie. And sure it’s a useful ingredient when you’re trying to avoid gluten or carbs, but it’s SO. MUCH. MORE! Yes. We were shouting. Because we really do love cauliflower.
Botanically speaking, cauliflower is a brassica…which is the mustard family…which means it’s related to cabbage and broccoli and kale and turnips and kohlrabi and bok choy and brussels sprouts, etc. Etymologically speaking, its name comes from cavalfiore, which means cabbage flower. It has long been grown in Mediterranean climates.
We love the big, brainy white heads of cauliflower because we can cut them into whatever size and shape we want. But we also appreciate having a big chunk of the work done for us with the ready-to-use organic Cauliflower Riced Veggies, Cauliflower and Broccoli Riced Veggies, Cauliflower Medley Riced Veggies. Or even our Frozen Organic Riced Cauliflower, Frozen Organic Mashed Cauliflower or our spectacular new Frozen Organic Mini Cauliflower Crusts.
For those cozy yet crazy delish fall cauliflower eating opportunities, we recommend:
Or just roast it up to a toasty, sweet browned goodness. Cut your organic cauliflower into bite sized pieces, toss with a little oil (salt & pepper to taste), and roast at 375 degrees for 20 minutes.
And if you’re dying for a little more cauliflower intel, check out our recent exposé on how we grow and harvest cauliflower here.