MY SECOND CAULIFLOWER SERIES - POST #1: INTRODUCTION, PREP, CUTS…

We are blessed to find cauliflower year-round in our grocery stores, in spite of the fact that the season is between October and April. I am doing another series of cauliflower posts to explain again the nutritional value of this colorless veggie, (well, it comes in other colors as well) because I believe that we need to use it more in our recipes.
 
You can make cauliflower rice, cauliflower roasted steaks, cauliflower warm and cold salads, steamed cauliflower, oven roasted cauliflower; well, the possibilities are endless. Therefore, this week I will provide you with three ideas on how to use it in your weekly menus in hopes that you like the flavors and use it more often.
 
Approximate Prep and Cooking Time: N/A
Approximate Cost: $2.49 cost of a cauliflower head divided in 3 meals = .83/meal
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 10 servings of 3 different meals; oven or pan roasted, salad, and rice
 
TOMORROW’S POST: HOT CAULIFLOWER SALAD
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