Cauliflower is the new potato

Chef Eric Rose

Why are we so crazy about cauliflower? For many of us, it was at the top of our least favorite foods as a child. This was probably because it was usually served steamed or boiled and its texture was very fibrous. I was one of those people! But now, cauliflower has changed from my most detested childhood vegetable, to the one I can’t seem get enough of. I literally eat it three to five times a week, and it appears I’m not alone.

These days, everywhere you look there seems to be a new use for cauliflower. It’s often utilized as a gluten-free, low-carb alternative.

This versatile, mild-tasting vegetable has gained popularity as cauliflower rice, cauliflower pizza crust, cauliflower gnocchi, mashed cauliflower, and on and on.

As a Chef and Certified Health Coach at Rose Health, I find myself using it because it’s a nutritious chameleon. Anything you can do with a potato you can do with a cauliflower. It's an amazing source of vitamin C, high in fiber and folate, and has a texture that allows it to be used in many ways. I like to smash it for lighter mashed "potatoes", grate into "rice" or sautéed as a side. It's also popular as a gluten-free pizza crust – just pulverize, blanch, and combine with cheese and egg. It can be cut into large or small slices and roasted to use as a cauliflower steak or ½ inch slices to use as healthy nachos. I even make bread out of it! The uses are truly endless making it a chef’s dream vegetable and a health coach’s best tool. In 2018, The New York Times documented cauliflower’s rise in popularity, but even since then, the trend hasn’t lost any momentum. In fact, according to Data Essentials the acceleration of cauliflower rice alone has grown in popularity so much, that it’s finding its way on U.S.-based menus like Chipotle and has seen a 682 percent increase in U.S. restaurant chains over the last four years. Cauliflower wings have increased 1098 percent and cauliflower pizza crust options have increased 313 percent on U.S. menus. Who knew that cauliflower could be so versatile and bring so much epicurean satisfaction? SWM

Chef Eric Rose has been a professional chef for 25 years and was the 2006 ACF Chef of the Year. He is also a certified health coach and the owner of Rose Health. He resides in Baldwinsville.

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Makes 2 portions INGREDIENTS:

14 oz raw lean ground beef – should yield 11.25 oz cooked 2 cloves minced garlic ½ c low-sodium beef broth 2 tsp Worcestershire sauce ¼ tsp onion powder 2 cloves minced garlic ½ tsp black pepper 1 Roma tomato (or ½ cup of tear drop tomatoes) 2 c green beans, chopped & steamed 1 c mushrooms, sliced 1 head cauliflower, chopped & steamed until tender – should yield 1½ c cooked 1½ tbsp (= 1 tbsp + 1½ tsp) milk ½ tsp garlic powder 2 Light Laughing Cow cheese wedge – I like the “Creamy Swiss” flavor ¾ c moderate fat shredded cheddar DIRECTIONS:

1. In nonstick pan, fully cook meat and minced garlic 2. Add broth, Worcestershire sauce, onion powder and pepper; simmer for a few minutes until liquid dissipates then fold in diced tomato 3. Pour mixture in baking dish (no need to spray) 4. Add mushrooms to empty pan; cook 7-10 minutes until softened and golden 5. Add beans and mix in pan; spread over meat mixture in dish

6. Using an immersion blender, combine well-steamed (should be VERY tender) cauliflower, Laughing Cow cheese, milk and garlic powder, salt and pepper until smooth; spread over veggies in dish 7. Top with cheddar cheese 8. Bake at 375°F for 25 minutes, until heated through and garnish with parsley and tomato