No matter what the season, here are three delicious ways to enjoy Cauliflower: on the grill, in your oven or slow cooker!
CAULIFLOWER ON THE GRILL
Start by cutting a 14” rectangle of non-stick Reynolds Wrap and place whole head of cauliflower in the middle of foil.
Using a large knife, cut five ¼” wedges into the top of the cauliflower head to form small pockets.
Brush entire head with olive oil, sprinkle with Italian seasonings and stuff shredding Italian cheese into wedge openings.
Wrap completely in foil and grill until tender (about 40 minutes)
ROASTED SWEET CAULIFLOWER BITES
Start with broken up cauliflower florets. Mix together 1/4 cup olive oil, 1/4 cup brown sugar and 1/4 cup maple syrup. Toss florets in liquid mixture.
Place coated florets on parchment-lined pan and bake until tender (about 30 minutes). Remove from oven and sprinkle with a dash of sea salt.
SLOW COOKER CAULIFLOWER
- Line slow cooker with Slow Cooker Liner.
- Add in 1 head of cauliflower, 4-6 tbs minced garlic, 3 tbs butter, 1 medium sized shallot, 1 cup water and 1 cup vegetable stock into slow cooker and roast until tender.
- Remove liquid and mash.
- Add in 1-2 cups cheddar cheese and herbs, salt and pepper, to taste.
Slow Cooker Liners