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Makes 8 servings, 2 cups (500 mL) each.
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Choose a firm head of cauliflower with compact florets and crisp green leaves. Avoid any heads with yellow or brown spots.
Garnish with cilantro and toasted cashews just before serving.
Thanks to the sweet potatoes and cauliflower, this recipe provides an excellent source of both vitamin A and C in each serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.