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  • Cauliflower makes a delicious substitution for rice. Simply chop a head of cauliflower finely (or process in a food processor until it resembles rice) and sauté until tender with olive oil, minced onion, salt, and pepper.
  • When cutting cauliflower florets, cut from the stalk up and not from the top of the head down. It’ll make cutting florets a lot less messy.
  • Have you ever tried cauliflower crust
    ? Try making it instead of having traditional pizza crust to get some extra veggies in your meal.
  • Cauliflower can serve as a low-fat, low-carb replacement for mashed potatoes. Process cooked florets wells in a food processor and add some butter, cheese, and vegetable broth for a lighter “mash”. Another idea is to mash potatoes and cauliflower together, for a modern twist on a classic side dish.
  • Cooked cauliflower florets keep their shape best when they are steamed.
  • When cooking cauliflower test it regularly with the tip of a knife to make sure the florets don’t overcook.
  • For variety check out purple and golden orange cauliflowers. Similar in flavour to the popular white variety, purple or golden orange adds a fabulous boost of colour to a crudité platter.
  • 1 pound = 2 ½ to 3 cups of florets, 1 ½ cups chopped

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