On grocery store shelves and Pinterest boards across the nation, a trend has sprouted. Literally. The cruciferous vegetable that is cauliflower is being turned on its head, chopped, sautéed, mashed, breaded, and baked into a form that no longer looks like its own. It is making culinary creatives shun the potato in favor of a mash that boasts an earthier flavor. It is being used as a meat substitute in vegetarian households that occasionally (and begrudgingly) crave a bright orange buffalo wing without the, well, wing. Cauliflower is even being transformed into a health-conscious pizza crust — not just in homes and Trader Joe’s — but in restaurants such as California Pizza Kitchen.
Of course, cauliflower’s popularity isn’t unfounded. The vegetable is one of earth’s multivitamins. According to Dr. Mercola, it holds 77% of our recommended daily value of vitamin C, while also containing vitamin K, protein, magnesium, fiber, vitamin B6, potassium, and more. When it comes to pizza dough, cauliflower is an alternative that is lower in carbs and touts a “gluten-free” label.
As the first national restaurant brand to add cauliflower pizza crust to its menu, California Pizza Kitchen is keeping up its tradition of innovation. Though the crust is currently being sold for an extra $2.50 at select Southern California establishments — Manhattan Beach, Redondo Beach, Rainbow Harbor — it will be available at all nationwide locations early next year.
Perhaps CPK can also stand for Cauliflower Pizza Kitchen? No? Just us? Okay.