This quick and tasty recipe was made in collaboration with The Chef's Garden.
Ingredients
- 1 medium or 2 small Chef’s Garden
cauliflower; stem trimmed flat - 1 tsp BLiS Tahitian Vanilla Fleur de Sel
- Extra virgin olive oil
- Chef’s Garden micro herbs and micro
flowers
Directions
- In a covered sauce pan with an inch and a half of water in the bottom, steam cauliflower gently until tender but firm.
- Place whole on a plate or platter
- Generously drizzle the extra virgin olive oil to cover the entire cauliflower head (saturate somewhat)
- Sprinkle evenly with one tsp (or to taste) BLiS Tahitian Vanilla Fleur de Sel over the entire cauliflower
- Cut into serving size wedges
- Garnish with Chef’s Garden micro herbs and micro flowers
To order The Chef's Garden vegetables listed in this recipe, visit The Chef's Garden website by clicking here!