Cauliflower, Single Piece

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  • Cauliflower is a vegetable that's as meaty as a potato but has its own very mild, nutty, cabbage-like flavor. It has a delightfully fresh flavor and a satisfying crunch. A close relative of broccoli, cauliflower is a bit sweeter and even harder. We love this versatile vegetable because it absorbs the full flavor of spices.

  • Cauliflower tossed with fennel and white beans for a tangy, delicious winter salad. In a crunchy salad or slaw, like its green cousin the cabbage, cauliflower makes a fabulous salad. Roasted until crispy. Whether it's plain or with toasty spice, roasted cauliflower is one of the best ways to enjoy this vegetable.

  • When you get it home, unwrap it immediately and transfer it to a loosely sealed plastic bag, with a paper towel tucked in to absorb any excess moisture. Whole heads of cauliflower can be kept in a loosely sealed plastic bag in the refrigerator for 4 to 7 days. Precut florets should be stored for no more than 4 days.

  • Roasted Cauliflower


    1 head cauliflower cleaned and separated
    1/4 cup olive oil
    2 tablespoons garlic minced
    1/2 cup parmesan cheese grated
    2 teaspoons dried parsley flakes
    Salt and ground black pepper to taste


    1. In a large mixing bowl, combine cauliflower florets, olive oil, garlic, salt, parsley, and ground black pepper. Toss until all the ingredients are evenly distributed.
    2. Preheat oven to 425 degrees Fahrenheit.
    3. Transfer the cauliflower in a greased baking tray then bake for 25 minutes. Note: you need to stir each floret in the middle of the roasting time.
    4. Sprinkle some Parmesan cheese on top and roast for 4 minutes more.
    5. Remove from the oven and transfer on a serving plate.
    6. Serve and enjoy!