WHBI students eat seasonably; Brassica foods tasting event

On Wednesday, Nov. 10, Chef Steve and the district’s Nutrition Intern KellyAnn Anderson hosted a tasting event for students to highlight the Farm to School Food of the Month, Brassica foods. 

A photo WHBI students at a cafeteria tasting

Brassica foods (cruciferous vegetables, like broccoli, cauliflower, bok choy, cabbage) are abundant in our region this time of year.  The tasting event was a fun and tasty opportunity for the Food Services team to highlight and introduce the local vegetables to our students. 

The intermediate students sampled “Broccacaulimole,” a salsa made primarily of steamed broccoli and cauliflower.  “Rockin’ Brocc” and his friends were there, adding to the excitement. (Recipe below)

A photo of broccoli and cauliflower with sunglasses
‘Rockin Brocc’ and his friends getting students excited to try their salsa!

The students and staff could not believe the great taste of this unique recipe. One fourth-grader said that she had never tasted cauliflower before and went for seconds of the salsa. Mission accomplished!

The elementary students are up next for this tasting on Nov. 23. 


Want to make this at home? Here’s how:


  • 1 cup broccoli steamed/cooked
  • 1 cup cauliflower steamed/cooked
  • 1.5 cups favorite jar of salsa


For maximum nutrition and flavor, steam the broccoli and cauliflower on the stovetop and cook until tender and easy to cut with the side of a fork.
Mash the cooked broccoli and cauliflower with a fork to the desired chunkiness or place in a blender for a smoother consistency.

Combine with your favorite salsa. Enjoy with pita or tortilla chips.