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Cauliflower, a cruciferous vegetable, is in the same plant family as broccoli, kale, cabbage and collards. It has a compact head, with an average size of six inches in diameter, composed of undeveloped flower buds. The flowers are attached to a central stalk. Surrounding the head are ribbed, coarse green leaves that protect it from sunlight.

Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C.

Cauliflower can be roasted, boiled, fried, steamed, or eaten raw.

Prep Tips:

Remove the outer leaves and thick stalks leaving only the florets. The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size).

Storage Tips:

Store uncooked cauliflower in a paper or plastic bag in the refrigerator where it will keep for up to a week. To prevent moisture from developing in the floret clusters, store it with the stem side down. Since cooking causes cauliflower to spoil quicker, consume it within two to three days of placing in the refrigerator after cooking.

Harvest Season:

Late October - Late November

Farm Recipe:

Roasted Cauliflower

1 head of cauliflower
2-3 cloves of minced garlic
1 Tbsp lemon juice
Olive oil
Salt and Pepper to taste
Parmesan cheese

Preheat oven to 400°F.
Oil a large roasting pan or baking sheet.
Cut the cauliflower into florets and place them in a bowl.
Toss with minced garlic. Sprinkle with lemon juice. Drizzle with olive oil and toss so that the florets are lightly coated with oil.
Spread the florets out into a single layer on the roasting pan. Sprinkle with salt and pepper.

Place the cauliflower in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Remove the cauliflower from the oven and sprinkle generously with Parmesan cheese.

Serve immediately.

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