Cauliflower is the new kale, or at least that’s what the 2013 Nutrition Trends predict. I would have to say that cauliflower is a pretty common vegetable in the supermarket. It’s frequently on sale, has great flavor and many douse it in cheese sauce. But what the trend shows is that many people are using cauliflower in new and amazing ways.
It’s easy to get into a rut of dipping cauliflower in ranch or as my mom would make it – breaded and deep-fried. And then served with cheese sauce. I will say, that was one of my favorite vegetables to eat as a child – thanks mom!
Here is a great and unusual way to prepare cauliflower. The herbs make the recipe, don’t leave them out. And to rice the cauliflower, use a food processor – multipurpose attachment to chop it up as fine as grains of rice – about 30 to 60 seconds. Literally, the food processor I received for Christmas is my new favorite kitchen tool because of this very recipe (and so many more to come!). Try this recipe – it’s fun to make and you will be amazed at the results, my family was!
Cauliflower Pizza Crust
Serves 4 (two slices each)
1 cup cooked, riced cauliflower
1 cup part-skim mozzarella cheese, shredded
1/2 teaspoon dried fennel seeds
1 teaspoon dried oregano (the pizza herb)
Preheat oven to 450 degrees. Spray a baking stone or cooking sheet with non-stick cooking spray. Combine cauliflower, egg and mozzarella. Press evenly into a circle in pan. Sprinkle with fennel and oregano. Bake for 12-15 minutes. Remove from oven.
Top with cheese and your favorite toppings. Place under broiler under high heat until cheese is melted.
Adapted from Jamie Van Eaton at www.yourlighterside.com and Food & Nutrition Magazine
Crust nutrition facts for 2 slices (without toppings):
Calories: 103 calories
Fat: 6 grams
Carbohydrate: 3 grams
Protein: 9.5 grams
Fiber: 1 gram