When I began to experiment with gluten-free eating I was extremely overwhelmed. I found myself wandering the supermarket aisles aimlessly in search of something without wheat, without flour, without, well, gluten. Gluten was in much more than I thought, and so I started with the basics. I knew the dairy, meat, vegetables and fruit were naturally gluten-free, but I wondered what I was going to do about my favorites. My favorites were things like bread, pasta, pizza and the like. I stocked up on gluten-free pancake mixes, pizza crusts and breads to help make my transition easier.
Don't get me wrong, some people like those premade mixes. I did not. Either did my husband. I began reading different blogs and googling new recipes to try and make homemade versions of my favorites. That required me to purchase a lot of new flours and ingredients that I had never heard of. While I now know how to cook/bake with those items, and also realize how much healthier many of them are than plain white or even whole wheat flours, it may take awhile for you to begin to experiment.
For this week's experiment I chose a vegetable that often gets lost in the shuffle, forgotten if you will. Cauliflower tends to have a reputation of being a bit bland or dull. Many of us grew up eating it smothered in Velveeta or some other processed cheese because we wouldn't eat it plain. Cauliflower is one of the most versatile vegetables. You can boil it, roast it, mash it, eat it raw, etc. It's high in fiber, vitamin C and folic acid.
And it makes a mean pizza crust.
Don't get me wrong, some people like those premade mixes. I did not. Either did my husband. I began reading different blogs and googling new recipes to try and make homemade versions of my favorites. That required me to purchase a lot of new flours and ingredients that I had never heard of. While I now know how to cook/bake with those items, and also realize how much healthier many of them are than plain white or even whole wheat flours, it may take awhile for you to begin to experiment.
For this week's experiment I chose a vegetable that often gets lost in the shuffle, forgotten if you will. Cauliflower tends to have a reputation of being a bit bland or dull. Many of us grew up eating it smothered in Velveeta or some other processed cheese because we wouldn't eat it plain. Cauliflower is one of the most versatile vegetables. You can boil it, roast it, mash it, eat it raw, etc. It's high in fiber, vitamin C and folic acid.
And it makes a mean pizza crust.
Perfect (and cheaper) for a gluten-free lifestyle, or just a new spin on an old classic.
I'd love to hear how you made cauliflower the main ingredient in your weekend dinner. Leave a comment below.
XO,
Nicole
I'd love to hear how you made cauliflower the main ingredient in your weekend dinner. Leave a comment below.
XO,
Nicole
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