For most of my life, cauliflower was nothing more than a means to eating hummus and dip when the chips ran out. Simply put, it was broccoli’s pale cousin and if I wasn’t eating it raw, I wasn’t eating it at all. But everything changed when I could no longer eat cheese and all I wanted was macaroni.
To stay within my restrictions and still eat the food I loved, I needed an ingredient that could provide a creamy, milky texture. In a Hail Mary moment, I gave cauliflower a try.