I’m not militant about avoiding wheat/gluten but when you evaluate how much gluten is in the average person’s diet, you quickly realize that it’s far greater than the ancient diet we evolved from, which consisted of about 5% carbs.  Replacing traditional wheat carbs in recipes is actually fun, easy and of course, super healthy. While I do like to keep things on a positive vibe around here, these are some not very nice things about wheat that you might want to know:

-        Modern refined and processed wheat is very different from its historical counterpart. It is less nutritious and has the ability to spike blood sugar very quickly.

-        Most modern wheat is high-yield dwarf wheat developed by genetic engineering in the 1960’s which has changed the nutrient (less nutritious) and protein composition of the plant in favor of cheaper and higher yields.  Boo.  

-        Research studies show that eating modern wheat varieties is bad for our health due to its effects on inflammation and cholesterol. Here and here for more sciencey details.

My first experience with cauliflower crust was highly encouraging. It’s very simple to work with and creates the right crunch and texture required for crusts.  Here’s how it all went down.

Having fresh beets and farmer’s market goat cheese on hand, I felt inspired to seek out something a little more unique than the traditional salad that usually comes to mind.  Imagine my delight when I stumbled upon this awesome recipe for a beet, goat cheese and walnut tart. As serendipity would have it, a friend had just posted about her success with cauliflower crust and I thought this might pair well with the tart. Spoiler alert: it does!

The beet tart recipe can be found here and the cauliflower crust recipe can found here. I used pistachios instead of walnuts just because that was what I had on hand. Also I substituted parsley for the oregano in the crust to better compliment the tart. The crust blew my mind. Now I know! If you are working toward a healthier more minimalist relationship with wheat based products check this out. This recipe in particular is a good one as it stresses the importance of thoroughly straining the riced cauliflower which makes all of the difference in the world. You can use mozzarella cheese when making the crust for pizza and Italian dishes and goat cheese for other savory dishes. The texture and consistency of the cauliflower crust really impressed me. This is not just a reasonable substitute, its seriously awesome all on its own!

  This is what your cauliflower crust will look like before you bake it. Note that the crust is pre-baked before the other ingredients are added which adds to its crunch.

 This is what your cauliflower crust will look like before you bake it. Note that the crust is pre-baked before the other ingredients are added which adds to its crunch.

 Ta'da!

Ta'da!

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