Is Cauliflower The New Kale?

There will always be trends in food just as there are trends in everything else. One season a certain food is popular, the next it's not. Is this what's happening with cauliflower? Is this good for you veggie becoming the new kale?

Cauliflower has been around for centuries. The ancient Turks first cooked with it and then the Europeans . Americans have had it on their tables sometimes reluctantly since the early 1900's. Even though it's good for us, our relationship with it has always been iffy. Kids have always hated it, wanting their moms to drench it in melted cheddar cheese while American home chefs have either undercooked or overcooked the creamy white florets. Yet it's becoming super popular thanks to the different ways in which it can be prepared. Maybe it was the Obamas' White House chef, the great Sam Kass who got us on this cauliflower kick. He started with cauliflower steaks , a easy sheet pan dish that can be spiced up in any way possible. America went wild for these. Then there was his cauliflower pizza which took off like wildfire. This healthy crust pie was the best thing to happen to the Neopolitan classic since pepperoni was added. Now you can buy premade crusts made by Green Giant along with ones with toppings. The company also cauliflower gnocchi (! - and definitely a must try!!!) along with riced cauliflower. This is meant to be a side but it can easily be made into a main course. Green Giant mixes it with cheese , along with pairing it with other veggies like sweet potatoes.



 I tried the Green Giant  premade crust the other night and it was very good. This gluten free square has no wheat flour, being made with the veggie and rice flour. I  first brushed it olive oil then topped it with pizza sauce and vegan mozzarella .There was some of the strong brassicae taste, giving it a cauliflower flavor. Yet it worked. I have tried the riced cauliflower and again it's good and refreshingly not glutenous as real rice. Maybe that's why it's outshining kale at this point. It mixes so well with other flavors. It does have a distinct taste but not as overpowering as onions or Brussels sprouts. It blends in  - a plus for any ingredient. Maybe another reason is its' many benefits. Cauliflower heads are loaded with sulfurophanes - molecules that have wide ranging protective effects. One important benefit of them is that they lower estrogen and can reduce the risk of breast cancer. Another benefit is that cauliflower can help in detoxing the liver, thanks to its' phytonutrients. However its' closest cousins, Brussels sprouts and broccoli also have these attributes  and in Brussels sprouts even more so. Maybe they'll be the next big thing.

Is cauliflower having a moment? It sure is, shining bright in home kitchens across the US. Yet how could you not like it?It's wonderful to cook with and wonderful to eat, plus having a load of good for your health benefits.