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. And there’s the ever popular Cauliflower Pizza Crust Cauliflower Rice and Fauxtaytoes!
Do you wonder what all the fuss is about? Lemme tell you.
First, cauliflower, is a cruciferous vegetable in the same family as broccoli, cabbage, and collards. One serving of cauliflower contains 77% of the daily recommended value of vitamin C. In addition, it’s also a great source of vitamin K, protein, fiber, thiamine, riboflavin, niacin, magnesium, vitamin B6, and potassium. In particular, cauliflower an anti-inflammatory, has cancer fighting properties and is certainly a super food.
Consequently, all those health benefits mean 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.
Furthermore, yet another 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.
Most importantly, the biggest reason is because it’s delicious!
To illustrate, 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. Next, heat 1 tablespoon olive oil in a large pan and sauté riced cauliflower about 5 minutes or softened. Alternatively, you can bake riced cauliflower in the oven at 425° for 20 minutes, stirring once during cooking. Finally, add salt, pepper and your choice of seasonings and serve as you would rice.
You’ll love using this food processor to make cauli rice, click here – BLACK+DECKER 8-Cup Food Processor, Black
Faux-taytoes
This delicious low carb mash subs for potatoes. First, steam or boil cauliflower florets until soft. Afterward, drain very well. The secret to good faux-taytoes is getting the cauliflower quite dry. Finally. 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 as 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.
Here’s How:
- 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.
- Finally, 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.
CAULIFLOWER RICE
Ingredients
- 1 large head cauliflower
- 1 tablespoon olive oil
Instructions
- In a food processor coarsely grate or process raw cauliflower until it has the consistency of grains of rice.
To Pan Fry
- Heat1 tablespoon olive oil in a large pan and sauté riced cauliflower about 5minutes or softened.
To Bake
- In a 9x9 baking dish, 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.
FAUX-TAYTOES
Ingredients
- 1 head cauliflower
- 4 ounces cream cheese
Instructions
- Steam or boil cauliflower florets until soft.
To Boil
- Bring a large pot of salted water to a boil. Cut cauliflower into florets then add to boiling water and cook 8 to 10 minutes or until easily stabbed with a fork.
To Steam
- Place in a steamer basket over simmering water for 15 minutes
To make Faux-taytoes
- Drain the cooked cauliflower very well. The secret to good faux-taytoes is getting the cauliflower quite dry by letting steam escape before you mash.
- Using a potato masher or a hand mixer, mash the cooked cauliflower with the cream cheese and season to taste with salt and pepper.
Notes
CAULIFLOWER PIZZA CRUST
Ingredients
- 1 large head cauliflower
- 2 eggs beaten
- ½ cup parmesan cheese grated
- ¼ cup cheddar shredded
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Toppings – shredded cheddar and mozzarella, thinly sliced tomatoes, basil.
Instructions
- 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 (cotton or linen, 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°F degrees.
- 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 circle or 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.
Notes
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.
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BLACK+DECKER 8-Cup Food Processor, Black
KUKPO High Quality Stainless Steel Potato Masher with Broad and Ergonomic Horizontal Handle