Did you know you could use cauliflower to make pizza crust? That’s the inspiration for today’s flavor, left-over cauliflower pizza for breakfast. Yum.
Cauliflower is an interesting vegetable, one that I used to avoid when I was younger. First because I thought how could a vegetable devoid of color have any nutrient value and second because my only real experience of cauliflower was either extremely mushy from the frozen succotash blend (ugh, does anyone remember that?) or on as an unattractive addition to a veggie platter. Neither of which was very appealing. I have since learned the error of my ways and while cauliflower is not my favorite raw veggie, which is I think do solely to mouthfeel and texture, it is a definite key ingredient in many culinary endeavors.
Cauliflower has a simple taste, which allows it to enhance the flavors with which it is combined. I frequently use it as a potato substitute, preferring mashed cauliflower than mashed potatoes during the winter months. I also love to coat it in curry and roast it, however, my all time favorite is the pizza crust. It’s a little bit labor intensive but well worth it. If you’re interested, you can find the recipe here: Cauliflower Pizza Crust. I have also been known to press this ‘crust’ out a little thicker, bake it, and then use it to make cheese ‘sandwiches’. It’s really delicious.
Cauliflower is in the brassica family and as such provides all the benefit that kale, broccoli, and Brussels sprouts provide. It is extremely high in Vitamin C and folate. It is high in fiber and its many varied phytonutrient properties make it anti-inflammatory, anti-oxidant, and an excellent resource for detoxifying the body. The chemical compound sulforaphane inhibits the growth of bad bacteria in your gut, including h.pylori bacteria, and keeps it from attaching to your intestinal wall.
These days, cauliflower can be found in a variety of colors, which makes it fun to experiment with.