We don’t get too much cauliflower in the share and it’s season is short. Having tried cauliflower rice, mashed cauliflower and cauliflower pizza crust, this may be my favorite use for cauliflower to date. Food Network’s recipe is great as-is, but if cutting corners to save time is your thing, perhaps make this dish in 2 phases as suggested in this post.
Another one from our friends at Bon Apetít! A different use for cabbage and leaf lettuce from the farm (I ignore the iceberg part). Its easily adaptable, sugar or vinegar can be added to taste if you like it sweeter or more tangy.
This one is from Bon Apetít and was quite a lovely use for those ripe red tomatoes and head of cabbage. It’s a seasonal trifecta as the mint in the PYO herb garden is usually at peak just as these ingredients are rolling through the share boxes. It can be adjusted easily for gluten free or paleo diets.
