Cauliflower is a white food you can feel great about eating, as it’s loaded with vitamin C and potassium. Like its green family member broccoli, you can easily add it to your veggie rotation by eating it raw, steamed, sautéed, roasted, and more! Preparing with olive oil, garlic, lemon and/or salt and pepper is a tasty and nutritious way to round out the flavor of our organic cauliflower.

Organic cauliflower field
Unharvested cauliflower head
Rendering of Josie's Organics Cauliflower. Rendering of Josie's Organics Cauliflower.


Cauliflower can be eaten raw or cooked.

Enjoy the whole vegetable (core and leaves, too!) for color, texture and taste, or use steamed florets as a delicious low-carb substitute for mashed potatoes or pasta.

Cauliflower’s texture and nutty flavor make it ideal for roasting with garlic and other vegetables, or for grilling the head whole as an aesthetically pleasing main dish.

When shopping, choose cauliflower with densely packed florets free of browning or wet spots.

Heads should feel heavy for their size if fresh.

Stored in a loose plastic bag, cauliflower will last up to two weeks in the fridge.


Cauliflower is high in vitamins C and K, rich in antioxidants, and a good source of dietary fiber, potassium and protein.

Cauliflower Drop Biscuits with Cheddar, Bacon and Leeks


  • 5 pieces of thick cut bacon (optional)*
  • 1 head of Josie’s Organics cauliflower
  • 2 cups water or vegetable broth
  • 2 cups All-Purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons Kosher salt
  • 2 cups of sharp cheddar cheese, grated
  • 1 stick cold, unsalted butter
  • 1 cup buttermilk, well shaken (plus bit more if needed)
  • 1 Josie's Organics leek, cleaned very well and finely chopped (greens only)

Makes 24 biscuits

*If using bacon, place on a rimmed baking sheet and cook 15-20 minutes at 400° until crisp, turning once a few minutes before done to ensure even cooking. Place on paper towels to remove grease, and then cut into ¼- inch pieces once cooled.

Preheat oven to 400°. Line a couple rimmed baking sheets with parchment paper.

Wash the whole cauliflower thoroughly, including leaves and core, to use all parts in the recipe. Break florets into 1-inch pieces. Chop stems and leaves into 1-inch pieces as well.

Place florets, core and leaves in a medium to large pot and add water or broth. Bring to a low boil on medium-high heat. Cover and cook 20-25 minutes until the largest pieces are tender with a knife.

Drain in a colander and let cool 10-15 minutes until room temperature.

Using tea towels or several folded sheets of thick paper towels, press down hard on cauliflower to drain and wick away as much moisture from the cauliflower as possible (excess water makes the biscuits mushy and not rise). Set aside.

Add flour, baking powder, baking soda, salt and cheddar cheese to a large mixing bowl and combine well with a fork. Using a box grater, grate cold stick of butter into bowl. Work butter into dry ingredients with your fingers until pea-sized crumbles form. Add cauliflower and slowly pour in buttermilk. Mix gently with your hands to bring the dough together—it should be a little tacky to the touch. Add chopped leeks and bacon, and gently fold in until incorporated.

Using a kitchen tablespoon or small ice cream scoop, drop the biscuits about an inch apart onto the baking sheets.

Bake 20-25 minutes or until biscuits are golden brown and crispy on the edges, turning baking sheet halfway through to ensure even baking. Remove from oven and transfer to a wire rack to cool slightly before serving.

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Saturated Fat