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About the Recipe: This is a delicious dish to serve as a side dish or vegetable entrée. The green and orange contrasting colors make an excellent choice as a company or holiday dish. The green cauliflower has a mild, sweet, and subtly nutty flavor, without the bitter undertones commonly associated with white cauliflower varieties. When it’s cooks, they have a tender texture and slightly sweeter, perfect for pairing with the carrots.
Cook’s Note: Any color of cauliflower can be substituted for the Romanesco cauliflower To save time, chop the onions, carrots, and cauliflower ahead of time. If desired, use mini carrots in place of the longer variety.
Cooking Tips: Green Cauliflower, known also as Romanesco, broccoflower, or Roman cauliflower is well suited for fresh and cooked preparations, including boiling, stir-frying, roasting, frying, and steaming. It can also be sliced into thick cuts and roasted as a meat alternative, steamed, and pureed for sauces, mashed potatoes, and soups, served with cheesy dips as a side dish, cooked whole, or incorporated into casseroles for a savory meal. It can also be served in salads or blended into smoothies as a thickener.
Health Benefits: Green cauliflower is an excellent source of vitamin C, fiber, vitamin A, folic acid, and copper to optimize the nervous system.
For More Information See:
https://specialtyproduce.com/produce/Green_Cauliflower_3923.php
Bake Vegetable Casserole: Bake uncovered in preheated 350-degree F oven for about 25 to 30 minutes or until vegetables are at desired texture. Let stand about 5 minutes.
Before Serving, sprinkle with crushed croutons; sprinkle top lightly with ground paprika.
Yield: serves about 6 to 8
pdf for Copy of Recipe – Green Cauliflower and Carrot Gratin
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