Cauliflower Floret Garnish has a myriad of culinary possibilities. It can be used as both a garnish and a vegetable in soup, a decoration and veggie in salads, or to adorn a plate on the dinner table. Quick and easy to make, it doesn’t take much time to stock up and store in the refrigerator. Keep it on hand for any presentation during the week.

Cauliflower Floret Garnish

Ingredients:
2 cups cauliflower
¼ tsp. pepper
¼ tsp. Himalayan sea salt
2 tbsp. olive oil

Directions:
Take the cauliflower and remove the large stem. Then take each separate piece and cut away all stems until nothing but tiny florets are left. Place the tiny florets into a bowl. Drizzle the olive oil over the top of the florets. Add salt and pepper and toss until all of the florets are coated. Place the cauliflower on a dehydrator tray with a teflex sheet. Dehydrate at 115 degrees for 8 hours. Halfway through the process, remove and toss so that it dehydrates evenly. Remove from dehydrator.

Can be stored in an air tight container for 5 to 7 days in the refrigerator.

Makes 1 cup.