Cauliflower really can do it all, and this book shows how this versatile veggie can be used in all your meals to make everything from blueberry muffins and a Mediterranean salad to cauliflower-crust pizza, Buffalo wings, tostadas, and gnocchi—even chocolate mousse and strawberry ice cream.
Low in carbs, fats, and sugars, and naturally packed with vitamin C, cauliflower is the super-est of all superfoods. Why cauliflower? It’s a chameleon and can take on any flavor and texture. In her first cookbook, food blogger and recipe developer Lindsay Grimes Freedman brings her expertise in creating delicious, healthful, and practical recipes to one of the food world’s most trending topics: cauliflower.
With more than 75 recipes built around the five ways to prep cauliflower (as a whole head, florets, steaks, riced, and meal), Freedman transforms this versatile veggie into smoothies and scones, pizza crusts and pasta sauces, and sides and salads.
Super swaps include falafel made with cauliflower and Caesar salad made with a cauliflower-based dressing, even cauliflower nachos, “bacon” bits, tots, and French toast. The recipes are healthful and easily adaptable for any diet without skimping on flavor or satisfaction. By harnessing the power of this anti-inflammatory veggie, readers will reap all the benefits of a plant-based diet without missing out on any of the good stuff.
Lindsay Grimes Freedman is a former attorney turned full-time food blogger and social media presence with a collective following of more than 250,000. Her husband's diagnosis of type 1 diabetes prompted her to learn how to cook in a more healthful yet still delicious way. Freedman works with major media outlets, including Food52, Shape, Glamour, and the FeedFeed.