Rainbow Cauliflower (24 oz.)

Ever feel like you're on the hunt for the end of the rainbow? Well, we've got something just as magical for you! Say hello to this 24-ounce package of fresh, raw Rainbow Cauliflower from Taylor Farms. You're about to embark on a colorful and nutrient-rich journey with these delightful florets.

The Healthiest Splash of Color

Not only are these cauliflower pieces gorgeous, but they're also super healthy! One serving has only 25 calories and is a good source of potassium. That means you can enjoy a tasty, guilt-free snack while adding some color to your plate.

Cooking Possibilities Galore

Ready to have some fun in the kitchen? You can cook these cauliflower florets in so many ways: roast them for a crunchy snack, steam them for a soft side dish, grill them for a smoky flavor, sauté them with your favorite spices or add them to soups, stews and chili recipes for an extra burst of color and nutrition.

Quick and Delicious Snack Ideas

But if you're short on time, don't worry! The fastest way to enjoy these vibrant veggies is to pair them with a creamy dip for a satisfying afternoon snack. And when you have guests over, impress them by arranging the rainbow cauliflower on a colorful vegetable platter or charcuterie board. There's no limit to the ways you can enjoy this healthy and eye-catching veggie. So go ahead, get creative, and let the rainbow cauliflower adventure begin!

Recipe: Roasted Rainbow Cauliflower and Cranberry Salad

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Total Time: 30 minutes

Servings: 6-8

Ingredients:

• Roasted Rainbow Cauliflower and Cranberry Salad
• 1 package of Taylor Farms Rainbow Cauliflower
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans or walnuts
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper to taste
• Crumbled feta cheese (optional, for garnish)

Instructions:

1. Preheat your oven to 425°F. Place the rainbow cauliflower florets on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat the florets evenly.
2. Roast the cauliflower in the preheated oven for 20-25 minutes, or until they are tender and slightly browned, stirring once or twice for even roasting.
3. While the cauliflower is roasting, in a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, honey, salt and pepper to create the dressing.
4. Once the roasted cauliflower is done, let it cool for a few minutes.
5. In a large salad bowl, combine the roasted cauliflower, dried cranberries, chopped nuts, red onion and fresh parsley.
6. Drizzle the dressing over the salad and toss everything together until the ingredients are well coated.
7. Just before serving, garnish with crumbled feta cheese, if desired. Enjoy!