Culinology - September 2020 - 6

E M E RGI NG trends

Cauliflower innovation

accelerating
Like all vegetables, cauliflower is a
carbohydrate. It's a non-starchy, complex
carbohydrate high in fiber, low in sugar and
loaded with nutrients, including folate (vitamin
B9), which is essential for healthy cell growth
and function, vitamin K for bone health and
immunity-boosting vitamin C.
The NEXT trend database showed there
were a mere 28 products formulated with
cauliflower at Natural Products Expo West
in 2017. At the 2019 expo, there were 104
products across 15 categories.
Consumers welcome the innovations.
In fact, many are asking for them, as they
appreciate that one cup of cauliflower
contains about one-sixth the amount of
carbohydrates in a cup of cooked pasta.
Chipotle Mexican Grill, Newport Beach,
Calif., is test marketing cauliflower rice at
55 restaurants in Denver and throughout
Wisconsin. It is prepared in-restaurant daily
and made with grilled cauliflower that is
seasoned with fresh-chopped cilantro, lime
juice and salt.
"To date, one out of three new menu item
requests from Chipotle customers is for
cauliflower rice," said Chris Brandt, Chipotle's
chief marketing officer.
Gary Augustine, director of marketing,
Van Drunen Farms, Momence, Ill., said,
"Cauliflower is one of the most on-trend
vegetables of 2020. New innovations like
cauliflower pasta, tacos, pretzels and other
shelf-stable cauliflower 'grains' are especially
hot."
Chefs appreciate the versatility of
cauliflower. It has a neutral taste and texture,
and its whiteness provides a canvas for color.
"It works well in a wide variety of
applications and is a flavor chameleon,
transforming to taste like the flavors it is
paired with," Mr. Augustine said. "Cauliflower
innovations also fit into most consumer diet

6|

Culinolog y | SEPTEMBER 2020

trends, including paleo, vegan, low-carb and
clean label."
Sigret Thompson, chef and co-owner, The
Tasteful Kitchen, Tucson, Ariz., likes working
with cauliflower steaks. They work well for
the company's meal-to-go-program, which
allows the community to purchase prepared
meals.
"I like to cut the cauliflower about an inch to
an inch and half thick," Ms. Thompson said.
"They can be cut thinner but I think a thicker
piece is more impressive."

New products on the market
RollinGreens, Boulder, Colo., recently
rolled out crispy, breaded florets designed to
resemble chicken wings. They are sold in the
frozen foods department.
"We use the whole floret to make our
wings," said Lindsey Cunningham, cofounder and chief executive officer. "Think
tempura cauliflower tossed in one of three
sauces: teriyaki, sweet mustard and our take
on the classic buffalo sauce. Only it's green.
It's made from 70% fresh spinach."
Farm Rich, St. Simons Island, Ga., now
offers breaded cauliflower bites as part of
its frozen appetizer line. Whole cauliflower
florets are rolled in a rice coating, delivering
a quarter cup of cauliflower per serving. The
finger food comes with a sweet sesame
dipping sauce.
Los Angeles-based Caulipower added
microwavable riced cauliflower cups to
its range of cauliflower-containing foods,
including frozen pizza and baked breaded
chicken nuggets. The vegan, keto-certified,
non-GMO cups come in three flavors and
contain 3 to 5 grams of net carbohydrates per
serving and no added sugar.
"We said we wouldn't do riced cauliflower
unless it was truly differentiated," said Gail
Becker, founder and CEO. "The packaging
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