Just a few years ago this cruciferous veggie was not a big deal. But chefs and other culinary influencers are beginning to open Americans’ minds to the delicious possibilities of fresh Cauliflower – mashed like potatoes, grated like rice, or even baked in pizza. In fact, “cauliflower rice” has become so popular (as a low carb, high fiber substitute for rice or potatoes, for example) that many stores now sell “Cauliflower Crumbles” – packs of washed and finely chopped cauliflower stems and florets.
If raw Cauliflower is too peppery for you and eating it steamed is to soggy for you – try it roasted! Roasting Cauliflower at 425-450 F brings out its natural sweetness and lessens its moisture content without letting it get dry or rubbery.