❁ Choose a head of cauliflower with even color and tightly packed florets.
❁ Avoid heads with brown or wet spots and wilted or yellowing leaves.
❁ Fresh cauliflower is available year-round but may cost less when in season locally. In Oregon, this is usually May through December.
■ Refrigerate cauliflower stem side down in a loose bag or in the store wrapper for 1 to 2 weeks.
■ Pre-cut cauliflower (from the store or cut at home) loses freshness faster; use in 2 to 3 days.
■ Rinse cauliflower under running water just before using. Trim away brown spots.
Begin with a flat edge: remove the leaves and slice across the core.
1 Steaks: slice through head from top to bottom every 1 to 1½ inches.
2 Florets: slice head into 4 sections, and then cut away core to release florets.
Ingredients:
1 head cauliflower (medium to large)
1 Tablespoon vegetable oil
2 Tablespoons lemon juice
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon paprika (optional)
Ingredients:
2 cups grated or finely chopped cauliflower rice (about half a medium head)
1 egg
3 Tablespoons flour
¼ cup grated cheddar cheese
¼ teaspoon salt
Directions:
1.Wash hands with soap and water.
When kids help make healthy food, they are more likely to try it. Show kids how to:
❁ measure and mix ingredients.
❁ press cauliflower mixture into balls or logs.
❁ wash hands after touching raw eggs (after cracking eggs and after pressing the balls or logs)
