You can do a lot with a cruciferous vegetable, and as consumers are increasingly looking for grain-free alternatives, the industry is responding with value-added solutions.
Finely diced “riced” cauliflower emerged as a rice substitute and is making its way as a grain substitute for other items like pizza crust, tortillas and even cookies. In the latest Google Food Trends 2016, “cauliflower rice” was identified as a “rising star,” along with jackfruit, turmeric, funfetti, vegan donuts and sourdough bread.
DIY opportunity?
Commercially-available riced cauliflowers offer a quick, convenient option for consumers, but they can be deceptively easy, says Denny Donovan, sales manager for Fresh Kist produce, Santa Maria, Calif. It’s a challenge to get an even dice, he says, and the process can be quite messy.
Consumers often get a better value for a 1-pound bag of diced fresh cauliflower than buying a whole head and cutting it themselves, he says.
Check out editor my attempt at DIY Cauliflower Crumbles in Pamela's Kitchen.