Cauliflower is the new kale

I read that cauliflower is the new kale of 2014.  Not only is it a cancer-fighting cruciferous vegetable with anti-inflammatory powers, detox and digestion doers and loads of antioxidants (including Vitamin C), it's also a good source of folate and choline, two crucial nutrients for women of childbearing potential.  Choline is especially important for brain development in utero.  Hmm, cauliflower does sort of look like a brain…

We've been making it a lot on the griddle sliced into thin 'steaks' with a bit of grass-fed butter, salt, pepper and a squeeze of lemon (add any herbs you like and parmesan cheese if you wish).  Brown on either side and it's done.  It couldn't be easier and it's really delicious.

Here's a few other slightly more labor intensive recipes I want to try:

The Kitchen Enthusiast's version of Mario Batali's Cauliflower Griddle Cakes for The Food and Wine Classic in Aspen.  You could sub with almond flour to make them gluten free.

Cauliflower pizza crust seems like the perfect guilt and gut-bomb free solution to our weekly pizza indulgence.

There are a lot of cauliflower crust recipes out there.  Have you tried any of them?  Do you have a favorite?
The trick for a crispy crust seems to be to squeeze out all the moisture in the cauliflower after cooking it, before baking the crust.   Some of the recipes use a microwave to cook the cauliflower.  I would suggest steaming or sautéing it as I try not to use the microwave.  Here's another dairy-free option from Nutrition Stripped, a great resource for real food recipes.  My goal for March is to go Paleo for 1 month and this recipe will come in handy.

This soup, from Brooklyn Supper while more time consuming than I've had patience for lately, looks amazing!  Maybe a project for the next snow day…

I hope you had a great weekend!