We strive to ensure that our customers have the best possible experience purchasing and cooking with fresh organic herbs.

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Home Recipes Side Dishes Cauliflower with Thyme and Lemon Dressing
Cauliflower with Thyme and Lemon Dressing PDF  | Print |  E-mail

Ingredients: 

  • 2 small heads cauliflower
  • ½ cup water
  • ½ tsp salt
  • 3 oz prosciutto, thinly sliced
  • 1 oz Parmigiano Reggiano, (or equivalent), shaved
  • ¾ cup olive oil
  • 2 Tbl. lemon juice
  • 1 clove garlic, chopped
  • 2 tsp. HerbCo thyme, chopped
  • ½ tsp. sugar
  • ¼ tsp dry mustard
  • 2 Tbl. pine nuts, toasted

Directions:

1. Clean heavy leaves and stems from cauliflower, cut into wedges and place in a 3 quart microwave safe dish.  Add water, sprinkle with salt, cover and microwave at high power for 7 to 9 minutes, or until tender. 

2. While the cauliflower is cooking:  combine oil, lemon juice, garlic, thyme, sugar, mustard and salt and pepper to taste in an airtight container.  Shake to mix thoroughly and set aside. 

3. Transfer the cauliflower to a platter and discard the water.  Sprinkle prosciutto then cheese over the cauliflower.  Drizzle with your dressing and sprinkle with pine nuts to finish.  

Makes 4 servings.

 

Food Safety

GAP, GMP, HACCP.  You may have heard of these acronyms that are becoming increasingly important in our quest for better food safety. But what do these terms mean?

GAP, or Good Agricultural Practices, focuses on the four basic components of production: soil, water, hands, and surfaces. By developing guidelines to address potential risks associated with each of these components, both the quality and safety of harvested produce can be enhanced.

GMP, or Good Manufacturing Practices, is the cornerstone of food quality and safety. GMP includes a food safety plan that incorporates water, product and facility testing.

HACCP, or Hazard Analysis Critical Control Point, is a systematic seven step process that identifies “Critical Control Points” in the production process—and seeks to eliminate the risk posed at those points.

HerbCo implements all three processes - GMP, GAP and HACCP - in its day to day operations.