Featured at the Sioux Falls Local Foods Fair, July 2018. Chef Josh Kranz, Mitchell Tech Culinary Academy Servings: 75 Ingredients 6 cups cauliflower florets 2 cups russet potatoes, peeled and diced 1/2 cup red bell pepper, ribs and seeds removed, diced 1/2 cup green bell pepper, ribs and
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Featured at Value Added Ag Day, South Dakota State Fair, Aug. 2019, Chef Uriah Steber, Drifters Bar and Grille Tempura Battered Cauliflower This recipe is designed for Cauliflower but can be used with almost any fresh vegetable from the garden! 1-2 heads depending on size. Ingredients: 1-2 heads
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