Estimates based on 1/4 cup serving
Raw (not as popular with kids) (about 12 servings per pound)
Baked/Boiled (about 9 servings per pound)
Mashed (about 5 servings per pound)
Mashed Cauliflower looks very much like mashed potatoes.
Be sure to blanch if serving younger children.
Cooked/blanched Cauliflower can be frozen.
Have salad/veggie soup/stew on the menu every week or two. Use up any fresh vegetables before going bad. Add canned or frozen vegetables until you have enough for everyone.
If you have a ricer, you can cook and ‘rice’ cauliflower. You could serve this with chicken stew or stir fry. Add a grain and a fruit for a complete meal.
Cottage Cheese Dip: If you put cottage cheese in a food processor or blender, it will break up the lumps, and make it the consistency of a thick sour cream type dip. Add a flavor packet (like ranch), or seasonings (dill, garlic, onion, etc.) for a dip for fresh veggies. This is one of the only dip-type items that is CACFP approved as a protein (sour cream is not).
Roasted Cauliflower: Add a bit of oil and seasoned salt to cauliflower. Bake until done.