Barry eyed this recipe in the January/February 2018 edition of Eating Well magazine and immediately purchased a head of cauliflower.
Not really rice, but cauliflower in this form is easily substituted for rice.
This hearty chowder is perfect for cool weather and it reminds me of the creamed cheesy cauliflower my mom used to make for Barry.
A great source of vitamin C, vitamin K, and B vitamins, a good source of fiber, and antioxidants, cauliflower makes a great side dish.
Learn how to make a delicious vegan kale pesto using sage and almonds.
This creamy-dreamy cauliflower soup is made without cream, cheese, and flour in just 30 minutes.