Kale, step aside. Cauliflower is having her moment in the sun as the current “it” vegetable.
Unassuming cauliflower is being featured all over the hottest restaurant’s menus as it’s transformed into appetizers, soups, salads and even served as an entrée. Wonder what all the fuss is about? Lemme tell you.
Cauliflower, a cruciferous vegetable, is in the same family as broccoli, cabbage and collards. One serving of cauliflower contains 77% of the daily recommended value of vitamin C. It’s also a great source of vitamin K, protein, fiber, thiamine, riboflavin, niacin, magnesium, vitamin B6, and potassium. It’s an anti-inflammatory, has cancer fighting properties and is certainly a super food.
With all those health benefits the versatile cauliflower is sneaking into all kinds of low carb, paleo, gluten free, and low glycemic index dishes. It’s slinking in replacing potatoes and even bread, pasta and rice.
One reason is the calorie and carbohydrate counts. For example – one cup of cooked white rice contains 200 calories and 45g carbohydrates whereas one cup of riced cauliflower contains only 30 calories and 5 grams of carbohydrates.
But the biggest reason is because it’s delicious!
Here are some favorite ways to serve cauliflower.
Cauliflower Rice– Coarsely grate or process raw cauliflower in a food processor until it has the consistency of grains of rice. Heat 1 tablespoon olive oil in a large pan and sauté riced cauliflower about 5 minutes or softened. Or you can bake riced cauliflower in the oven at 425° for 20 minutes, stirring once during cooking. Add salt, pepper and your choice of seasonings and serve as you would rice.
I love using my food processor to make cauli rice, this is the one here – BLACK+DECKER 8-Cup Food Processor, Black
Faux-taytoes – This delicious mash subs for potatoes. Steam or boil cauliflower florets until soft. Drain very well. The secret to good faux-taytoes is getting the cauliflower quite dry. Mash the cooked cauli with cream cheese and season with salt and pepper to taste. Use 4 oz. cream cheese (at room temperature) to each head of cauliflower, or more if you want them softer and creamier. I usually use a potato masher to blend this recipe but you can also use a hand mixer. That certainly speeds up the process. Now bring on the gravy!
I’m totally old school with my potato masher, it’s so versatile! KUKPO High Quality Stainless Steel Potato Masher with Broad and Ergonomic Horizontal Handle
And now the recipe everyone is so excited to try:
CAULIFLOWER PIZZA CRUST
What You’ll Need:
- 1 large head cauliflower
- 2 eggs, beaten
- ½ cup parmesan cheese -grated
- ¼ cup cheddar – shredded
- ½ tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Toppings – shredded cheddar and mozzarella, thinly sliced tomatoes, basil.
- Preheat oven to 375°. Separate cauliflower into florets and place in food processor. Process until it has a consistency similar to rice.
- Place in an oven proof baking dish and bake for 20 minutes. Let the cauli rest until cool enough to touch.
- Move the cauli to a tea towel (not terry cloth) and wring most of the moisture out. It doesn’t have to be completely dry so don’t wear yourself out doing this.
- Increase the oven temperature to 425°.
- Place the cauliflower into a mixing bowl and add the rest of the crust ingredients. Stir to combine.
- Transfer the mixture to a baking sheet lined with parchment. Use your hands and a spatula to flatten the dough into a rectangle approximately ¼ inch thick.
- Bake for 20 minutes.
- Remove from the oven and add your choice of toppings and return to the oven until the cheese is melted and starting to brown.
Simply plain cheese is delicious, I added some thin sliced tomatoes and basil. Also, I had marinara sauce for dipping.
Diva Tip – the pizza crust recipe can also be used to make “bread” sticks. Or a cheesy flatbread. Both are divine with dipping sauces like marinara, hummus or ranch dip.
Since we’re drooling over pizza right now, you’ll love this, too! What to do with a perfectly ripe tomato? Make a Tomato and Onion Tart
So, how are you going to transform cauliflower? No more stinky, boiled, mushy, bland mess. Okay? Don’t make me come to your house and stop you, because I will.