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The variety of the week is CAULIFLOWER!

We will be including cauliflower this week! Cauliflower is known for its versatility, it can be eaten raw, cooked, steamed, baked, broiled, pureed, and the list goes on. The flavor of cauliflower is what makes it so easy to cook with, it goes good with almost anything!


Buffalo Cauliflower olive oil cooking spray 3/4 cup all purpose flour 1 cup water 1/2 teaspoon garlic powder, or to taste salt and ground black pepper to taste 2 heads cauliflower, cut into bite-size pieces 2 tablespoons butter 1/2 cup hot pepper sauce (such as Frank’s RedHot(R)) 1 teaspoon honey


Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.


Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet.


Bake in the preheated oven until lightly browned, 20 to 25 minutes.

Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot pepper sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used.

Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes.


Cauliflower Rice 1 large head cauliflower, separated into 1-inch florets 3 tablespoons olive oil 1 medium onion, finely diced kosher salt 2 tablespoons fresh parsley leaves, finely chopped juice of ½ lemon


Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.

Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.

Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm.


Cauliflower Pizza Crust

1 head cauliflower, stalk removed ½ cup shredded mozzarella ¼ cup grated parmesan ½ tsp dried oregano ½ tsp kosher salt ¼ tsp garlic powder 2 eggs, lightly beaten Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.

In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.


Add desired toppings and bake an additional 10 minutes.

Have a wonderful weekend!

~The Farmer’s Wife

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