“Cauliflower is definitely a very versatile vegetable. Obviously a lot of people eat it raw credo style.

Make it as we do at White Birch.

Cut a real thick piece and marinate it in herbs and olive oil and grill it as a cauliflower steak.

Eat it raw.

Put it in a food processor and make cauliflower couscous and add some golden raisins, parsley, and lemon. Make it like a nice couscous salad but with cauliflower instead of the grain.

Substitute.

You can also substitute some potatoes instead of like a mashed potatoes you can do mashed cauliflower.

Obviously it makes amazing soups.

Cauliflower is great. I love it. My kids love it. Again like I said, very versatile. The whole cauliflower is obviously white. So anything, if you add a darker vegetable could change the color. If you're going to do a soup you might want to add white onion, garlic, white vegetable, some herbs, vegetable stock obviously. You could put everything in a pot and bring it to a boil. And that will give it one flavor. But if you end up roasting it in the oven that brings out even more depth to the flavor. What we like to do is a nice roasted cauliflower soup. It's like off-white. The colors… you know… not as pleasing but the flavor…Unbelievable. So chop up some onions, some garlic, sweat that in some olive oil and some herbs, roast your cauliflower in the oven. When that's done, add your vegetable stock, season to taste, blend away, heat it up on the fly.”