(Often times we purchase a lot of veggies, refrigerate them, then don’t use them during the week. The problem is that they begin to rot in the veggies drawer. Main culprits are lettuces, spinach, broccoli, cauliflower, etc.
Today, I want to share 2 of my cauliflower hacks. First, how much you save in doing the cutting yourself; and second, what I do with my cauliflower heads to prevent them from becoming moldy.
1 full cauliflower head cost me $1.99 and after I process it, it renders me:
2 c. cauliflower rice, 4 medium cauliflower steaks, and 6 cauliflower florets for salads or stews.
1 Cauliflower head, pre-cut and pre-packed at the store: 1 pk. Cauliflower rice cost: $7.94 and 1 pk. of medium cauliflower steaks and florets cost: $6.67
The Grand Total of store pre-cut and packed cauliflower is: $14.61
Total Store pre-cut cost = $14.61
My cost doing it myself -1.99
My Total savings……..…. $12.62 /per pre-cut cauliflower head
My 2nd 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 left, 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 into 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!
*** There is nothing wrong with pricey pre-cut veggies. I only purchase them in "emergency situations", i.e., when I am coming home late from a long trip, etc.)
Tomorrow Recipe: PACIFIC FLOUNDER, CAULIFLOWER RICE with KALE and BROCOLLI
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.