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Meijer

5
Star
(8 ratings)

xClock Available at 6:00 AM 15 Caberfae Hwy, Manistee, MI 49660

Birds Eye Cauliflower Floret (48 oz)

$8.61
48 oz
SNAP
Details

Whether you're looking for a tasty side for dinner or a convenient recipe addition, Birds Eye Cauliflower Florets Frozen Vegetables are a delicious solution. From soft and steamed to baked and crunchy, get creative preparing these versatile frozen vegetables. Birds Eye cauliflower makes a great ingredient for your favorite appetizers or meals. One serving of cauliflower florets has 20 calories per serving and contains nothing artificial. The best part is that preparation of frozen cauliflower is quick and easy. These microwavable vegetables can be steamed in a microwave-safe dish or prepared on your stovetop. Make mealtime complete with Birds Eye frozen vegetable options. Number of servings: 17

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Ingredients

Ingredients: INGREDIENTS: CAULIFLOWER.

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Directions

Directions for use: Stovetop Cooking Instructions: 1. Empty half of frozen contents of bag into a 2-quart non-stick saucepan. Add 1 cup water. 2. Cover and cook for 15 to 16 minutes, stirring occasionally. 3. Let stand for 1 to 2 minutes after cooking (stand time is important for food safety). 4. Drain and serve. Microwave Cooking Instructions: 1. Empty half of frozen contents of bag into a 2-quart microwave-safe dish. 2. Cover and microwave on high for 11 minutes for half bag; stir halfway through cooking (per 1200 watt microwave). 3. Let stand for 1 to 2 minutes after cooking (stand time is important for food safety). 4. Drain and serve. For food safety & quality follow these instructions carefully: Keep frozen - do not thaw. Cook thoroughly to a temperature of 165 degrees F as measured by a food thermometer taken in several spots. Promptly refrigerate any leftovers. Reheat before serving. Caution! Product will be hot! For microwave ovens less than 800 watts, please use stovetop cooking instructions. Keep frozen - Do not thaw. Pull zipper apart to open. Storage recommendation: Keep frozen - Do not thaw.

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