Recently, I posted a Cauliflower “Pizza Crust” recipe in which raw cauliflower florets are food-processed until they are the size of “tiny pebbles.”
That culinary metaphor seemed okay at the time, but it didn’t turn my imagination in any other direction.
Then I made more pizza and had cauliflower pebbles left over—three cups, in fact.
What to do with all that cauliflower? While staring at it, another metaphor came to mind: “coarse breadcrumbs.”
Now dieters can only make limited use of real breadcrumbs—too many carbs, too many calories. But why couldn’t I substitute cauliflower “breadcrumbs” instead?
It was one of those “aha” moments.
So I had a topping. Now what about a base? That choice was easy: one of readers’ favourite recipes on this blog is Cauliflower-Carrot Bake. I decided I’d do a carrot “something” and this was the result…