This Is How Many Carbs You’ll Find In A Cup Of Cauliflower
Cauliflower is like the elliptical machine of the vegetable world. Good for you? Yes. An effective choice? Yes. But also kind of basic and maybe a little boring? Not anymore. The plain-old steamed cauliflower you may recall from your childhood days has gotten a serious makeover in recent years, popping up as a main attraction everywhere from trendy restaurant menus to your meal-delivery service box.
You can thank the paleo trend in part for that, as more and more people commit to a lifestyle eschewing traditional grains in favor of unprocessed fare that could have been procured by cavemen back in the day. Plus, there’s been a surge of people looking for gluten-free recipe options, as awareness surrounding gluten intolerance and celiac disease increases. As a result, growers have seen an increase in interest around the good old reliable cauliflower, says Diana McClean, director of marketing at Ocean Mist Farms. And now cauliflower, traditionally a cold-season crop at its peak from September through November, is available all year round for everyone’s cauliflower rice needs.
There are a surprising number of ways to cook with cauliflower: It’s frequently used as a pizza crust alternative, a rice replacement, and as a substitute for various other grains. Many restaurants are even slicing it up, grilling it, and serving it as a substitute for steak. (And yes, you can even use it in desserts these days.) Here’s exactly how to pick and prep your cauliflower to take this versatile veggie from just reliable to downright revolutionary.