8 food and beverage predictions for 2017
Swap cauliflower for carbs
Is cauliflower popping up on bar menus and natural product ingredient panels because shoppers were having kale fatigue? Perhaps a favorite new brassica was needed and cauliflower fit the bill? More likely, the deeply engaged paleo, grain free and Whole 30 followers popularized the notion that when blitzed in a food processor, cauliflower is a passable alternative to rice, pizza crust and even hummus. Plus, it’s darn tasty when simply roasted with olive oil, sea salt and pepper (although we think those vegetarian "main" dishes that consist of a whole head of cauliflower for one person are a bit too much—and frankly a stomachache in the making). Here’s to more CPG innovation with this pale, knobby vegetable.
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