I charge acknowledge that I’ve accustomed backward to the cauliflower party. I like cauliflower able-bodied abundant broiled as a ancillary dish, and will abide it as a crudite with abundant buttery dip. But I’ve never been confused to try it in the anatomy of pizza crust, rice, gnocchi, or any of the added byproducts that accept infiltrated grocery shelves back acceptable the “it” vegetable of the low-carb crowd.

Lindsay Grimes Freedman’s new book, “Cauliflower Power:75 Feel-Good, Gluten-Free Recipes Made with the World’s Most Versatile Vegetable” (Artisan, $19.95), has me reconsidering my ambivalence.

The above advocate came to embrace the nutrient-packed brassica’s chameleon-like qualities afterwards her bedmate was diagnosed with Type 1 diabetes. Seeking low-glycemic recipes the accomplished ancestors would like, she able a bootleg adaptation of cauliflower-crusted pizza. Countless cauliflower-based creations followed, abounding featured on her blog, The Toasted Pine Nut. Now she’s packaged the best of those in a admirable and applied aggregate that makes it accessible to see why one adolescent blogger has dubbed her “a accurate cauliflower magician.”

Recipes are disconnected into six chapters: Breakfast, Lunch, Happy Hour, Dinner, Sides, and Desserts. She prefaces them with a tutorial on bristles basal affairs acclimated throughout the book: aflame or broiled whole, burst into steaks, burst into florets, disconnected into rice, arena into meal.

I headed aboriginal to Cauliflower Falafel, accepting about all the capacity on hand. I sauteed the florets until breakable and caramelized, afresh whirled them in the aliment processor with almond and arrowroot flours, herbs, spices, and an egg. They absurd up bound into crispy, aerial fritters that I tucked into pita pockets with bloom fixings.

It was so tasty, I proceeded to shred, oven-dry, and action an absolute arch of florets into acclimatized “bread crumbs” to covering boneless craven breasts for Mozzarella Craven that my bedmate accounted “restaurant-worthy.”

I’m seeing a broiled cauliflower “steak” banquet in my approaching soon, and I’m alike accessible to try my duke at cauliflower-crusted pizza. As I acclimate my kitchen means to the realities of activity during a pandemic, I’m vowing never to belittle this assertive vegetable again.

Susan Puckett is a cookbook columnist and above aliment editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.

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Breakfast Recipes For Diabetics – Breakfast Recipes For Diabetics
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