Cauliflower 3 ways

Cauliflower Salad

Yields: 4 side dishes or 2 main dishes

Cook time: 10 mins

Vinaigrette

1 tablespoon apple cider vinegar

1 tablespoon freshly squeezed lemon juice

1 teaspoon Dijon mustard

1 teaspoon maple syrup

2 tablespoons Olive oil

Salt and white pepper, to taste

Preparation:

1. Add approximately 1 head of raw cauliflower florettes to the vinaigrette and toss to coat.
2. Serve immediately or store in the fridge for 2-3 days.

Cauliflower Mash

Yields: 2-3 cups

Cook time: 5 mins

1/2 of second cauliflower

1/4 cup skim or buttermilk

1 tablespoon parmesan cheese

Dash Olive oil

Salt and white pepper, to taste

Preparation:

1. Take 1/2 of second cauliflower and steam for 7-10 minutes, until fork tender.
2. Drain cauliflower and return to dry pot.
3. Mash with skim milk or buttermilk, parmesan cheese and salt and white pepper and olive oil.
4. Can be portioned into glass jars, 3/4 full, and frozen for later use.
5. Proceed to Produce Two recipe!

Cauliflower Soup

Yields: 2-3 cups

Cook time: 10 mins

1 tablespoon olive oil
1 large leek, thinly sliced
1 large white onion, cut in half and thinly sliced
1 cup cauliflower florettes (or what is left)
1 cup skim milk
1 cup vegetable or chicken stock
Salt and white pepper, to taste
1/4 cup milk or cream
2 tablespoons all-purpose flour

Preparation:

1. In large pot, heat olive oil.
2. Cook leeks and onions on medium-high heat, until soft, about 5 minutes.
3. Add cauliflower, skim milk, stock and salt and pepper and bring to a boil, stirring frequently.
4. Reduce to medium heat and simmer for 8-10 minutes, until cauliflower is soft.
5. In small bowl, combine 1/4 cup milk and flour and stir until blended. Add to soup and cook an additional 3 minutes.
6. Remove from heat and serve immediately.