Cauliflower

PURCHASE

Choose cauliflower with compact, creamy florets. Avoid cauliflower with brown spots or loose florets. Check that the leaves are bright green and firmly attached.

KEEP

Cauliflower can be stored in a plastic bag in the refrigerator for up to five days.

PREPARE

Rinse cauliflower under cool water before eating or using in a recipe.

RECIPE

Crustless Vegetable Quiche

½ tablespoon Olive oil

1 Large onion (cut in half and sliced)

4 cups assorted vegetables (chopped)

8 Eggs

1 cup milk

½ cup Cheese

½ tablespoon Salt

Black pepper to taste

Set the oven to 400˚F.

There are two ways to make this quiche. If you have a cast-iron or other oven-proof skillet, you can make the quiche right in the skillet. This cuts down on dishes.

Otherwise, start with a regular skillet and later transfer everything to a pie plate to bake.

Heat oil a skillet over medium heat. Add your onion slices and sprinkle a bit of salt and pepper over them.

Cook the onions until they are golden brown and starting to caramelize. If your pan is oven-proof, simply remove it from the heat and spread the onions evenly across the bottom. Otherwise, scoop the onions into a pie plate, creating an even layer on the bottom. The onions add a crust-like texture and a bit of crunch.

Spread the vegetables evenly over top of the onions. The dish or pan should look fairly full.

In a bowl, use a fork to lightly beat the eggs with the milk, cheese, salt, and pepper, just enough to break up the yolks and whites.

Pour the egg mixture over the vegetables and onions to fill in all the free spaces.

Bake the quiche in the oven for 1 hour. Once the surface is lightly brown all the way across, it’s fully cooked.

Let the quiche cool for about 20 minutes, then slice into wedges and serve with a side salad.

View this recipe and more information at USDA's Seasonal Produce Guide - cauliflower.