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
- Pre-heat oven to 400° F.
- Prep a cookie sheet or pizza stone with olive oil.
- 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.
- Sauté cauliflower "rice" in a non-stick skillet over medium heat and cook until translucent. (Approx. 6-8 minutes)
- Combine the cooked cauliflower with all remaining ingredients in a bowl.
- Spread dough out evenly over foil (or stone) - about ¼ of an inch thick. The pizza should be about 9-10 inches in diameter.
- Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
- 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!