I have been buying my


cauliflower at SAMs Club in


Florida and it always looks


so perfect and large. Thank


you very much.


- Jenny S., Florida


Frank and Ray Griffin

Roasted Pacific Broccoli with Parmesan

The measurements are just a guideline. Add more or less olive oil, lemon juice, salt, pepper or cheese to your taste.

2 Pacific broccoli crowns
2 garlic cloves, minced
4 Tbsp olive oil
Kosher salt
Freshly ground black pepper
1 Tbsp lemon juice
2 Tbsp pine nuts, roasted
⅓ cup parmesan cheese

Preheat the oven to 425°F.
Cut Pacific broccoli crowns into bite size florets. In a large bowl, toss the broccoli florets and minced garlic with olive oil. Sprinkle with salt and pepper and toss to coat. Arrange the broccoli florets in a

single layer on a sheet pan. Roast for 15 – 20 minutes, until cooked through and nicely browned. Remove the broccoli from the oven and toss with lemon juice, pine nuts and parmesan cheese. Serve immediately.
Serves 6





Broccoli Soup

Pacific Broccoli Florets Soup
4 Tbsp butter, room temp
1 large onion, chopped
1 stalk celery, chopped
3 Tbsp all-purpose flour
1 ½ lbs Pacific broccoli florets
4 cups low-sodium chicken broth
½ cup cream
Salt and freshly ground black pepper to taste
Melt butter in a heavy medium pot over medium-high heat. Add onion, and celery and sauté until tender. Add flour and cook for 1 minute. Add Pacific broccoli florets and broth and bring to a boil, cover and simmer until broccoli is tender, about 10 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel. Start with a few quick pulses to get the soup going and then puree in batches until smooth. You can also use a stick blender and puree it right in the cooking pot.
Add salt and pepper to taste.




Pacific Cauliflower Mashed "Potatoes" cauliflower mash
1 medium head of Pacific cauliflower
3 whole cloves garlic, peeled
1 Tbsp cream cheese, softened
1-2 Tbsp chicken broth
 ⅓ cup grated parmesan cheese
 ½ tsp kosher salt
 ¼ tsp ground black pepper

Heat water in a large stock pot (with steamer attachment) over high until boiling.
Remove the stem from Pacific cauliflower and cut into pieces for steaming. Add the cauliflower and garlic cloves to a steaming basket and place over boiling water. Cover and steam until cauliflower is soft when poked with a fork, about 6-8 minutes.
Mix steamed cauliflower and garlic in a large bowl with an immersion blender or a potato masher with cream cheese, chicken broth, parmesan, salt and pepper until almost smooth.
You want some texture to the cauliflower mash, but not a lot. Use the chicken broth, tbsp. by tbsp., as needed to bring the mixture together. Try not to use too much as this will cause the mixture to get soupy. You want to keep it as thick as possible (like mashed potatoes).
Serve hot. Feel free to garnish with some butter, chives or whatever you like on your mashed potatoes.

Serves 4




Soy Sesame Stir Frystir fry
2 Tbsp canola oil
1 Pacific red bell pepper, cored, seeded, and julienned
1 Pacific yellow bell pepper, cored, seeded, and julienned
½ cup thinly sliced red onion
1 cup Pacific baby spinach
1 cup small Pacific broccoli florets
1 baby eggplant, cut into chunks
1 clove garlic, minced
1 cup Pacific snow peas, trimmed
¼ tsp freshly ground black pepper
¼ tsp kosher salt
2 Tbsp sesame oil
Soy Sesame ingredients:
¼ cup chicken broth
 ¼ cup soy sauce
2 tsp rice wine vinegar
2 tsp sesame oil
1 tsp red pepper flakes
1 tsp sugar

In a small bowl, add all Soy Sesame ingredients and whisk to emulsify. Set aside.
In a wok or large skillet, heat canola oil over high heat until almost smoking. Stir in peppers and onion. While continuing to stir, add broccoli, eggplant, garlic, and soy sesame sauce. Add salt and pepper and cook, stirring constantly, for about 4 minutes.
Stir in snow peas and sesame oil and remove from heat. Serve immediately.

Serves 6




1 large head of garlic
4 Tbsp extra-virgin olive oil, divided
2 Tbsp rice wine vinegar
1 tsp honey
¼ tsp kosher salt
Freshly ground black pepper to taste
2 Pacific Hearts of Romaine, halved lengthwise

Preheat oven to 400°F.
Roast Garlic: Slice the top half-inch off the head of garlic. Place on a piece of foil on a rimmed baking sheet. Drizzle with 1 tablespoon oil and wrap tightly into a package. Bake until the garlic is very soft, 40 minutes to 1 hour. Unwrap and set aside to cool.
Squeeze the garlic pulp into a small bowl (discard the skins). To make the dressing, combine 1 teaspoon of garlic pulp with 2 tablespoons oil, vinegar, honey, salt and pepper. Shake vigorously to emulsify the dressing.
Grill Romaine: Chop off top 1 inch of the hearts of romaine. Trim root end slightly, leaving root end intact so that the lettuce heart stays together. Brush with remaining olive oil and grill over medium direct heat until the lettuce chars and is tender, about 6 minutes, turning a few times.

Transfer the leaves to a large platter and drizzle with roasted garlic dressing.



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