‘Loaded cauliflower’ satisfies like a baked potato
Over the past few years, cauliflower has experienced a surge in popularity. It’s newly anointed homecoming queen status is a result of its ability to stand in for starchier ingredients without all of the carbohydrates, like mashed cauliflower instead of potatoes, grated cauliflower instead of rice and even cauliflower-based pizza crusts.
Although I offer up a big “What?!?” to the last one, I have used cauliflower as a stand-in for both potatoes and rice. And I did just see frozen cauliflower pizza crust at Trader Joe’s, so you know it’s a real thing.
Besides offering a lower-starch option, cauliflower also packs a lot more nutrition than a simple white potato or white rice, especially the latter. A cup of cauliflower has 25 calories to rice’s 205, 5.3 grams of carbohydrates compared to rice’s 44.5, plus more fiber, vitamin C and K.
And if you skip the over-boiled preparations of your grandmother’s time, cauliflower is a vegetable that can be superappealing to kids. It is toothsome, doesn’t have an overwhelming flavor like some cruciferous veggies and brings a subtle sweetness and nuttiness. Steaming and mashing with milk or broth with a good dash of salt and pepper is always a winner, and it makes a lovely, creamy soup. Try tossing with a little mayonnaise and curry powder and roasting, or dicing it fine and adding it to a salad raw.
If your kids are new to cauliflower, this preparation is a decadent riff on a loaded baked potato. Cauliflower is seasoned and roasted, then topped with a sprinkle of cheddar cheese, chives and bacon. It’s hearty enough to be the main course while being vegetarian and lowcarb friendly.