Cauliflower Fever

Like kale, cauliflower is currently having its day in the sun. Now, fueled by Pinterest, Instagram and other social media momentum, the cruciferous veggie has become an unlikely substitute for wheat in pizza crusts. The trend has roots in gluten-free home cooking, but fans admit that turning a watery vegetable into a crisp crust can be a labor-intensive process, so Trader Joe’s has launched a frozen packaged version, and this hot trend is about to get red hot.

NBC’s TODAY food blog reports cauliflower crusts started showing up in stores around mid-May, and early online feedback is positive. While no one is fooled into thinking this vegetable base is traditional pizza crust, fans compare it to a flatbread or a tortilla that holds up well to toppings. At just 80 calories per crust serving, it’s sure to be a hit among calorie counters, as well as gluten avoiders and paleo dieters.

Like any trend that starts hot and fast, no one can predict how long cauliflower will be the star, but its versatility should work in its favor: The trick to keeping a vegetable in the spotlight is finding original and delicious ways to use it. Instead of the usual cauliflower chunks at the salad bar, for example, try a pickled or marinated version. Cauliflower-and-cheese is a delicious side dish, and small florets work well in grain salads.

Grocerant-Ready Ideas:

• Cauliflower crust specials for in-store pizza programs
• Riced cauliflower dishes as prepared side dish options
• Flavored raw cauliflower options at the salad bar