As a kid, I never liked cauliflower. What kid really does? It was served only one way — steamed to the supreme, which meant a colorless, bland, mushy mess on my plate! I’m a true believer that (some) tastes reside in texture, and they change as you mature, especially with the diversity of preparation. I think THAT is what makes all the difference in the world. So, I kept trying cauliflower over and over again with various spices or sauces, but underneath was still the same limp, lifeless vegetable…until I learned that for me, it’s all about the crunch. It turns out that I’m a part of the ‘crunchy‘ crowd!My first inkling that cauliflower could be a crispy, crusty, culinary delight came when I found a recipe that used it as the crust of a pizza! Mama mia, what an idea! I LOVE pizza, but always thought of it as full of bad carbs…as in 31g of carbs / per 100g in traditional pizza crust. But, I tried the cauliflower pizza crust, and topped it with a variety of veggies, and it was “fantastico” (and only 5g of carbs / per 100g)! Here’s the recipe I based my crust on. It was so “fantastico” that I not only served it to my husband as a ‘diet’ food, but also to my neighbors who dropped by for a casual happy hour that needed some interesting hors d’oeuvres, AND another time, to a dear friend who *thought* she was coming to a full-on dinner party. Everyone was super surprised to learn that the main event of the evening was “crusty cauliflower pizza”! Me too! I wanted to find other ways of preparing cauliflower that could yield that crispy, crunchy, creative taste. That’s when I started using my head, and found a recipe for roasting an entire head of cauliflower! I love this idea since the whole vegetable is covered with a variety of spices and flavors that make this vegetable come to life! The recipe is simple, and can be modified in lots of ways to suit your taste. I actually combined 2 different recipes to create mine. After all, they say two heads are better than one. 🙂 Mustard is about the spiciest flavor I can get my husband to eat, so I added a couple of big dollops of whole grain mustard to a yogurt coating, sprinkled in some garlic and paprika, and topped it off with a dusting of parmesan cheese. But for next time, I’m thinking of packing it full of chili powder, serving it up with a big green salad, and having my gal pals over for a “Hot Girls’ Night In”! That will be a lot closer to the original recipe I adapted here.
Whether you lay it down as a foundation, or you keep your head up, get crunchy with it! Variety may be the spice of life, but crunchy is the true texture of life!