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Cauliflower Power

April/May 2019 Issue
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All hail humble cauliflower. As you’ve likely noticed, this nutrient-packed crucifer is having a moment, turning up—deliciously—in all sorts of unexpected places, from pizza to “potatoes.”

Intrigued by the trend, I thought it would be fun to see if I could lighten up some of my favorite comfort foods—pizza, mashed potatoes, fried rice, tater tots—by swapping lower-carb cauliflower for the higher-carb originals. I’m happy to tell you that the answer is an enthusiastic yes.

Each recipe begins the same way: I break down a large head of cauliflower into smaller pieces, and then roast or steam them to coax out their sweetness. From there, each recipe goes its own way.

For the gluten-free Cauliflower Crust Pizza, I discovered that by squeezing the liquid out of the cooked cauliflower before making the “pizza dough,” I could get a crispy crust that doesn’t fall apart when picked up. The flavor is vastly superior to any store-bought refrigerated or frozen cauliflower pizza. My Cauliflower Mascarpone Mash delivers big flavor from just a few ingredients. The Cauliflower Fried Rice is so tasty that I don’t think I’ll ever crave traditional carb-heavy fried rice again. And the Cheesy Cauliflower “Tater” Tots are as addictive as you might imagine—and they’re the perfect finger food for parties.

If you’ve been searching for a healthier carb, look no further. The magic ingredient is wonderful, versatile cauliflower.

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