Cauliflower

 At times of the  year the humble and nutty cauliflower becomes a seasonal staple in the boxes. As we venture further into the colder months varieties of organic vegetables available do decrease. We try our best not to bombard with single varieties of vegetables and mix things around as much as possible and i think we do a great job at that considering the limitations of organic growing at different times of the year. When something is in season its in season and its growing and being harvested to eat now. Eating seasonally brings out the creative cook in us all.
 
Try Creamy Cauliflower Puree, it produces the creamy texture of mashed potatoes; Roasted Florets yields a nutty flavor; and it adds plenty of crunch when eaten raw in Creamy Chopped Cauliflower Salad.
Who would’ve thought that cauliflower could be an alternative to the higher-carb potato. Boasting a mere 29 calories per cup, and a rich source of vitamin C, vitamin K, folate and fiber. Cauliflower versatility deserves to be respected and devoured in dish from salads, cakes, souffle, curries, omelettes, tarts, gratin, sauces, soups and as part of flavorful stews. You can roast it, mash it, fry it, steam it, boil it, marinate it, puree it, boil it, experiment with it, most of all eat and enjoy it.