HACK: HOW I USE A CAULIFLOWER HEAD EFFECTIVELY IN 3 SEPARATE MEALS

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Today, I want to show you what I do with my cauliflower heads. Often times we purchase a lot of veggies, refrigerate them, then don’t use them all during the week. The end result is they begin to spoil in the veggies drawer. Main culprits are lettuces, spinach, broccoli, cauliflower, etc.
 
I do two things to prevent this from happening:
 

1. I plan my meals for the week and,
2. Purchase produce accordingly.

 
This is my Hack for today, if you use it, you will never have to throw cauliflower away.
 
Cauliflower Rice: As soon as I can, I get my food processor out and a good knife. I clean and cut the cauliflower head in half. Then I put the florets in the processor and pulse until they look like rice grains. I empty the rice in an air tight glass container and use it during the week to make mushroom and garlic sautéed cauliflower rice.
 
Cauliflower Steaks: The other half that I still have I use it for steaks and salad. Therefore, carefully, I slice in 3 to 4 flat pieces. Later on, I season with olive oil, sprinkle adobo on both sides and sear them in my sauté pan. I use the final product as the side for pork or meats.
 
 
Cauliflower Florets for Salads: It can’t be simpler than this. Separate the florets from the crown in bite pieces and save them in the fridge in an air tight container to use as the crunchy element of your next salad. Yes, no croutons needed. BOOM!