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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? subscribe | newsletter | deals Home News Latest Stories The Schneider Museum of Art Family Day Grant will help restore 'legacy' oak habitat in Southern Oregon and Northern California The long-distance dilemma Black Panther founder still fights for justice Ashlander boulders on Education Crunching the numbers Chickenpox in rear-view mirror? Ashland schools expand chicken pox exclusion rules Students go behind the scenes at hospital Ashland robotics team aims to build a winner Environment Grant will help restore 'legacy' oak habitat in Southern Oregon and Northern California Mt. Ashland Ski Area crew dips to five Mt. 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Our View: Adjusting the lines ... Guest Opinion: The relevance of socialism in the U.S. ... Chris Honoré: Modern media: the unreliable narrator ... Our View: Adjusting the lines ... Guest Opinion: The relevance of socialism in the U.S. ... Gail Ciampa: Creative ways to explore the oft-maligned cauliflower Comment By Gail Ciampa More Content Now DailyTidings.com By Gail Ciampa More Content Now Posted Jan. 22, 2015 @ 7:19 am Updated Jan 22, 2015 at 7:20 AM By Gail Ciampa More Content Now Posted Jan. 22, 2015 @ 7:19 am Updated Jan 22, 2015 at 7:20 AM » Social News Cauliflower is the new kale. That was the headline from a recent newsletter from Earthbound Farm. While I’m not sure it’s as trendy as that, I am certain that cauliflower has become a gluten-free staple. For a long time we’ve know it can be mashed into a creamy puree, but cauliflower-crust pizza is also// a delicious option worth exploring. Like kale, arugula, broccoli and collard greens, cauliflower is a member of the cruciferous vegetable family, which offers healthful attributes including being high in vitamin A carotenoids, vitamin C, folic acid, fiber, vitamin K and antioxidants. Check out these recipes to explore cauliflower in a new way. Indian-Spiced Cauliflower 1 head cauliflower (about 3 pounds, cored and cut into uniform-sized florets) 1/4 cup canola oil (or more as needed) 1 teaspoon curry powder 1 teaspoon ground cumin 1/2 teaspoon garlic salt 1/2 teaspoon ground cardamom 1/2 teaspoon ground ginger 1/4 teaspoon cayenne pepper, or to taste Pinch Chinese five spice powder, or to taste Position a rack in the middle of the oven and preheat to 350 degrees. Place the cauliflower in a large bowl and drizzle with the canola oil, tossing to completely coat the florets. Use more oil if needed. Combine the curry powder, cumin, garlic salt, cardamom, ginger, cayenne and five spice powder in a small bowl and whisk to blend. Sprinkle half of the spice mixture over the cauliflower and toss to coat the florets. Repeat with the remaining spice mixture, taking care to ensure the florets are evenly coated with the spices. Transfer the cauliflower to a rimmed baking sheet and spread the florets in an even layer. Roast, turning once or twice, until the cauliflower is crisp-tender and browned, 30 to 35 minutes. Serve hot. Makes 4 servings. From Earthbound Farm Cauliflower “Fried Rice” 2 heads cauliflower, cut into bite-size pieces 1 cup frozen peas, thawed 2 carrots, diced 3 tablespoons coconut oil 5 tablespoons fermented tamari sauce, plus more to taste 3 large eggs 4 green onions, white and green parts, chopped Place half the cauliflower in the bowl of a food processor. Pulse for 12 to 15 one-second pulses, or until the cauliflower is about the size of grains of rice. Transfer to a bowl and repeat with the rest of the cauliflower. Place the peas and carrots in a small saucepan and cover with water. Bring to a simmer over medium heat and cook until tender, 8 to 10 minutes. Drain. Heat a large skillet over medium heat for 2 minutes. Add the coconut oil and swirl to coat. Add the cauliflower and tamari and cook, stirring occasionally, until the cauliflower is hot and coated with the tamari, about 3 minutes. Move the cauliflower to the outside edge of the pan to make a space for the eggs. Crack the eggs into the center of the pan and scramble them there, then stir them into the cauliflower. Add the peas, carrots and scallions and cook, stirring, for about 2 minutes, until all the ingredients are incorporated and hot. Season to taste with a bit more tamari if needed. Serve immediately. Paleo/dairy-free adaptation: Use coconut aminos in place of the tamari. To turn this recipe into a main dish, mix 1 pound ground chicken with 2 tablespoons fermented tamari sauce and marinate for 30 minutes in the fridge. Cook the meat thoroughly in a skillet, breaking it into small pieces with the back of a spoon, then mix it in with the cauliflower before adding the eggs. Makes 6 servings. From Deliciously Organic blogger Carrie Vitt’s book, “The Grain-Free Family Table” Cauliflower Pizza Crust For the crust: 4 cups chopped raw cauliflower 3/4 cup garbanzo bean flour (see note) 3 cups shredded mozzarella cheese 2 large eggs 1 tablespoon dried Italian seasoning 1 teaspoon coarse sea salt (Celtic preferred) For the toppings: 3/4 cup marinara sauce 2 cups shredded mozzarella cheese Additional toppings of your choice, such as peppers or sausage Preheat oven to 300 degrees and adjust rack to middle position. Line two large baking sheets with parchment paper. Place all crust ingredients in a food processor or blender (cauliflower, garbanzo bean flour, cheese, eggs, seasoning and sea salt) and process until pureed. Spoon mixture onto baking sheet lined with parchment paper, dividing into 4 servings. Using an off-set spatula, spread each serving of cauliflower mixture into a 8-inch round (about 1/4-inch thick). Bake for 35-40 minutes until just turning golden brown. Remove from the oven and spread 2 heaping tablespoons of marinara on the crust. Increase heat to 425 degrees. Top with mozzarella and any additional toppings. Bake for an additional 10 minutes until cheese is bubbly and just turning golden brown. Note: Almond flour can be substituted for the garbanzo bean flour. Makes four 8-inch pizzas. From Deliciously Organic blogger Carrie Vitt, author of “The Grain-Free Family Table” Gail Ciampa is food editor of the Providence (Rhode Island) Journal. Email her at [email protected] or follow her on Twitter at @gailciampa. By Gail Ciampa More Content Now DailyTidings.com By Gail Ciampa More Content Now Posted Jan. 22, 2015 @ 7:19 am Updated Jan 22, 2015 at 7:20 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with DailyTidings.com Facebook Twitter RSS Back to top Reader Services Reader Services home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Alerts Email alerts RSS feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2015 Local Media Group, Inc. All Rights Reserved. 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