Cauliflower

Pick it!

• Cauliflower is a compact head of undeveloped white flower buds and is in the same family as broccoli and cabbage.
• Look for creamy white color, solid, clean slightly bumpy surface.
• Avoid wilted or discolored areas and speckled surfaces.
• Store un-rinsed in a plastic bag in a vegetable crisper up to 7 days.

Try it!

• Eat raw or cooked.
• Do not rinse until ready to use.
• Trim off outer leaves and cut the stem close to the head.
• Steam stem-side down, in 2-inches boiling water with 2 Tbls of lemon juice or 1 tsp of vinegar to the water for 2-3 minutes. Remove cover for 15 seconds to allow odors to escape. Cook to tenderness.

Ingredients

• 1 head cauliflower
• 1 Tbls vegetable oil
• 1 medium onion
• 1/4 tsp garlic powder
• 2 large tomatoes
• ½ tsp black pepper
• 1 Tbls dried parsley
• 1.4 cup grated Parmesan cheese

Directions

1. Chop the cauliflower into 2-inch pieces. Peel and chop the onion. Chop the tomatoes.
2. Put the cauliflower in a pan. Add 1 inch of water.
3. Cook, uncovered, over medium heat for 3-5 minutes. Test the cauliflower for doneness. If tender, drain the cauliflower.
4. Add garlic and cauliflower to the pan with the onion. Cook while stirring for 3 minutes, until lightly browned.
5. Add the tomatoes and pepper. Cook for 5 more minutes.
6. Serve with a sprinkle of parsley and cheese.