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Cauliflower | Fresh Finds

Written by Jennifer Koenig

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Cauliflower is considered a “cruciferous” vegetable; it is in the same plant family as broccoli, kale, and cabbage. This veggie is made up of lots of undeveloped flower buds that are attached to a central stalk. Raw cauliflower is firm to the touch, crunchy, and has a faintly bitter flavor.

When choosing a cauliflower, look for a clean, white, and “compact” head. Heads with lots of thick green leaves surrounding it are better protected and are fresher. Store your uncooked cauliflower in a paper or plastic bag in the refrigerator. This will stay fresh for about a week. Store it with the stem side down to prevent excess moisture getting into the floret clusters on the top of the head. Pre-cut florets will lose freshness after a couple days, so make sure to enjoy them pretty soon after purchase.

Try our favorite pizza crust alternative – cauliflower! We’ve got the recipe here:

Cauliflower Pizza Crust


  • ½ head cauliflower (about 2 cups riced)
  • 1 clove garlic, minced
  • 1 cup part-skim shredded mozzarella cheese
  • 1 egg, beaten
  • 1 teaspoon basil
  • 1 teaspoon oregano


  1. Pre-heat oven to 400° F.
  2. Prep a cookie sheet or pizza stone with olive oil.
  3. Remove the stems and leaves from your cauliflower and chop the florets into chunks. Add to a food processor and pulse just until the texture is similar to rice. No food processor? Grate or chop the cauliflower.
  4. Sauté cauliflower "rice" in a non-stick skillet over medium heat and cook until translucent. (Approx. 6-8 minutes)
  5. Combine the cooked cauliflower with all remaining ingredients in a bowl.
  6. Spread dough out evenly over foil (or stone) - about ¼ of an inch thick. The pizza should be about 9-10 inches in diameter.
  7. Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
  8. Remove the crust from the oven and add your favorite toppings. Broil for another 5 minutes, allow to cool for 2-3 minutes, then serve!


Topics: Health Tips



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