Remember when cauliflower was just...cauliflower, the equivalent of the bland relative you saw once or twice a year and didn't really miss between visits?
Then the stars aligned a few years back, in the cosmic way these things often unfold, and all of a sudden cauliflower was the darling of the food world.
Shedding its boring reputation, cauliflower's plainness was now embraced as a virtue, a blank canvas for creative foodies to indulge their fancies and slather with big flavors.
It started showing up on pizza; transformed into pizza crust for the gluten free crowd; in milk shakes - ugh, I kid you not; and food-processed into crumbly cauliflower "rice".
The rice trick is pretty clever; we'll be making that here at The Good Cooks Academy in due course. But I never really did catch the cauliflower bug until I fell in love with this dish - Cauliflower Parmesan.
Maybe it was its relate-ability - how could you dislike anything with Parmesan in the name. So I started tinkering and reverse engineering the recipe until I came up with a version that was pretty healthy - nothing to fry! - and still tasted fabulous.
So I love it, but I'm even more interested in what you think. So I hope you'll watch the video, download the recipe below, and report back. Thanks.
You'll notice that this blog is just getting under way but there's a ton of great recipes and videos in the pipeline. So please subscribe in the box below if you want to be sure you don't miss anything.
Get the Shake and Bake Cauliflower Parmesan recipe here
🥕 🥒 Into healthy vegetable recipes like this one? Then check out Ken's new online cooking course - Healthy Harvest Cooking.
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