Recipe of the Week

Cut each piece of cauliflower into tiny florets. Use a small, sharp paring knife, and take your time. The rest of the recipe goes quickly. For a complete meal, serve with cooked brown rice and tofu. Recipe reprinted with permission from Ripe: A Fresh, Colorful Approach to Fruits and Vegetables © 2012 by Cheryl Sternman Rule, photography by Paulette Phlipot. Reprinted by permission of Running Press, a member of the Perseus Book Group. Read More→