Cauliflower is a vegetable that can be used in a variety of ways, but did you know it's actually a flower?
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HOW IT GROWS
Cauliflower plants grow about 1.5 feet tall. The plant has large rounded leaves. In the center of the plant grows a firm group of flowers, which is the cauliflower. When the cauliflower is about the size of a tennis ball, the leaves surrounding it are tied together to shade the cauliflower. Growers could skip this step, but the cauliflower would turn yellow and buyers prefer white cauliflower. 
Watch to learn more about How it Grows!


DID YOU KNOW

• Cauliflower has more vitamin C than an orange!
• Cauliflower is a bunch of flowers, and if it's harvested too late, the flower starts to pull apart. 
• Cauliflower means "flowered cabbage"
• You can also grow orange, purple, green, and brown cauliflower!

HOW TO EAT IT
You can eat cauliflower fresh. It is also enjoyed roasted (baked). It is not recommended to boil it, because it will turn to mush - it's a flower after all!

The air is about to get crisper, and if you're like Snackster Sam, you're excited to heat up the oven and make some warm foods. We love this recipe from ​Physical Therapist, Carolyn Dolan. Try it out and let me know in the comments below how yummy it was!

Paleo-Vegetarian Chili
Serves 6-10

Ingredients:
(all organic if possible, use Clean Fifteen if unable to find organic)
2 Tbsp olive oil, avocado oil, lard, ghee, or coconut oil
6-8 garlic cloves, chopped
1 large cauliflower, chopped
1 medium butternut squash, chopped into 1" cubes
1 medium zucchini, chopped into 1" cubes
5 celery stalks, chopped
5 carrots, chopped
1 large white or yellow onion, chopped
2 cans diced tomato
2 Tbsp tomato paste
3 Tbsp chilli powder
4 tsp ground cumin
Sea salt and pepper added in the end to your preference
6 cups SOAR vegetable broth (if using pre-made then be sure it is organic, preservative and additive free)

Toppings:
1 -2 large avocado for garnish at the end
1 bunch parsley chopped to garnish

Optional  ingredients:
1 lb of grass-fed ground beef to add at the end (if you just can't live without the animal protein. I separated half of the chili and added the ground beef)
1 can black beans (skip if you are sensitive to legumes)

Equipment:
1 large pot (I used 20Q pot, need >10Q is my best guess)
1 cutting board
1 sharp chopping knive
1 can opener

Directions:
Chop all ingredients. In large stock pot, sauté onion and garlic until onion is translucent. Add squash and all other vegatables adding tomato paste, chili powder and cumin. Mix well. Add diced tomatoes and vegetable broth and black beans (if including). Bring to a boil and then back to simmer and cover.  Simmer until vegetables are al dente.

Serve in bowls and top with avocado and parsley. I served a side of mixed green salad, because you can't have enough veggies!

Enjoy!