Before the 2000s, I remember the days when cauliflower was just another cruciferous vegetable in a crudités spread at parties or book club meetings. And usually found next to the other raw vegetables—the julienned carrots, celery, and dip.
According to Google, in 2013, the cruciferous vegetable made a comeback. The ingredient cauliflower rice saw a spike in popularity that continued to grow year over year.
Fast forward to the 2020s, cauliflower has made its way to many supermarket aisles worldwide. Cauliflower pizza crusts, gnocchi, and crackers are some of those examples.
I must admit that now, as an adult, I’m a fan—five-year-old me, not so much.
What are your thoughts? Is cauliflower a trend, or is it here to stay?
There are a couple of things to keep in mind. First, fresh cauliflower has a shorter shelf life. Second, it requires more prep time. However, the benefits of working with a whole fresh cauliflower are endless.
Frozen also has its advantages; it allows for longer shelf life and is quick and easy to prepare. For example, prepackaged riced cauliflower can last in the freezer without browning for several weeks.
When I know that I’ll be making something that requires a riced consistency, and I’m short on time – I prefer the frozen riced cauliflower from Whole Foods or Trader Joe’s. This chili sesame cauliflower rice calls for riced cauliflower, but florets would work beautifully.
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