Some of your food favorites can be made using cauliflower, including French toast, cookies, and lasagna. The Doctors welcome chef Amy Lacey to show us just how versatile the well-known vegetable can be.
Amy says she was inspired to come up with new ways to use cauliflower in her food after being diagnosed with autoimmune disorders lupus and Sjogren’s syndrome. "I choose to use food as medicine," she says -- something Dr. Travis Storks has been encouraging for years. She is now grain-free and gluten-free.
The chef says the key to cooking with cauliflower is to remove as much water from the vegetable as possible, and she suggests using a nut milk bag, which helps to effectively strain excess water.
She says she loves using cauliflower because it is high in antioxidants, vitamins C and K, is low-carb and delicious. She also notes that because it is bland, the vegetable will take on the flavor of whatever you put with it.
"You do not have to give up the foods you love," Dr. Travis says of Amy's recipes. "There are ways to make them healthy and this is a wonderful example."
She shares her recipes for her Cali'Flour Meal, The New White Bread, her take on French Toast, DIY Cali'Flour Pizza Crusts, Meat Lover's Lasagna, and Nana's Chocolate Chip Cookies.
Get Chef Amy Lacey's cauliflower recipes and get even more great recipes and meal ideas in her book, "Cali'flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Crave."
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