There’s this whole cauliflower craze that entered my radar last year thanks to the sheer genius of it. Who would’ve thought you could turn cauliflower into some sort of super ingredient to make a gazillion things?! The recipes I’ve bookmarked so far are all adaptations of calorie-heavy dishes (eg. white-sauce alfredo pasta, rice dishes, and pizza) because I’m curious to see how the heck you can transform cauliflower and incorporate it into these dishes. I don’t expect it to taste exactly the same as the original, but health benefits aside, would it actually taste good? Would it feel or look even remotely like what it’s supposed to mimic? How much effort does it even take? To quell all the…
