21 January 2011
So, we're driving home from a nice shared lunch at Red Lobster, and Cindi mentions she's trying a new pizza recipe for dinner tonight. Pizza is my all time favorite (and yes, you can make some great low carb varieties), so I asked what's different with it. "It has cauliflower for the crust." "What?" I ask. "Cauliflower for the crust." "WHAT?" "Cauliflower for the crust." "I KNOW I didn't hear that right." We both laughed and she said she's been eyeing it for over a year, but had the same reaction herself. Finally time to try it. The verdict: It's good. It's not as good as Linda Sue's Pizza (with a cheese crust to die for), but it's definitely good. And a very fine way to eat cauliflower without even noticing it. Okay, I admit: I LIKE cauliflower if it is doused in enough cheese and butter. But with this pizza you couldn't actually taste it at all - no cabbagy smell even. Now, the so-called garlic bread sticks (also made of cauliflower) did indeed leave a little something to be desired.
Posted by William Weedon at 6:27 PM