CAULIFLOWER played a leading role in our PLANTPURE NATION class this week with zucchini and summer squash veggetti in supportive roles. We made an Alfredo Sauce with 2 pounds of cooked cauliflower florets (fresh or frozen) and mounded the thick sauce over fresh “zoodles”. See the full recipe here--http://www.capegazette.com/blog-entry/zucchini-alfredo-extraordinaire/11....
What's so great about CAULIFLOWER? It’s one of those versatile low-fat, high-nutrient vegetables that can be eaten raw or cooked, mashed or in florets, grated or sauced as we have done. We even make delicious “hot wings” with roasted florets and hot sauce, but we’ll save that for another day.
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Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
