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Fast Food

Chipotle Tests Cauliflower Cilantro-Lime Rice In Select Stores

Photo courtesy of Chipotle

Fans of cauliflower rice will be pretty happy to hear that the grain alternative will be tested at select Chipotle locations across the country.

The fast-casual Mexican food chain announced this week that they’ve begun testing Cilantro-Lime Cauliflower rice as a new plant-based option.

Made with grilled cauliflower that’s seasoned with fresh chopped cilantro, lime juice, and salt, the new test item adheres to vegan, paleo, keto, and Whole30 diets.

Chipotle Chief Marketing Officer Chris Brandt said in a statement that cauliflower rice is one of the most requested menu additions from customers.

Only time will tell if this will make a nationwide release on Chipotle menus. But if the stats are any indication, Cilantro-Lime Cauliflower Rice is more than likely going to happen.

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Health News Restaurants What's New

California Pizza Kitchen Is First Chain To Have Cauliflower Pizza Crust

One of the fastest-growing items in the food world right now is cauliflower pizza. As a gluten-free crust option, the plant-based pizza base has taken off, with one company becoming one of Amazon’s fastest-growing and top pizza brands in just six months. Recognizing that the cauliflower pizza crust game is strong right now, national pizza icon California Pizza Kitchen is hopping on the bandwagon early. They’re officially becoming the first national restaurant chain to incorporate cauliflower pizza crust into their menu.

cpk cauliflower pizza crust

Photo courtesy of California Pizza Kitchen

The cauliflower pizza crust rollout is happening in two phases: Starting on November 27th, Southern California locations in Redondo Beach, Rainbow Harbor, and Manhattan Beach will begin offering the option to replace any crust on their menu with the brassica veggie. Early next year, every CPK location, barring those in hotels, airports, stadiums, and universities, will also have the gluten-free option available.

Photo courtesy of California Pizza Kitchen

While it’s impressive to see a chain with CPK’s reach incorporate such a hot item so quickly, it’s gonna come at a steep price. Upgrading to the cauliflower pizza crust will cost an extra $2.50 per pie. But hey, if you’re celiac or on the low-carb pizza hunt, those options just became a whole lot more accessible.

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Health Tastemade/Snapchat

Cauliflower vs. Kale: Which is the Better Superfood?

 

kalecauli

Photo: Nature and Nutrition and  and Love Farm Organics

We have here an epic battle of the chic superfoods with newcomer cauliflower taking on the reigning kale. Cauliflower has risen through the vegetable ranks over the past year, but it’s time to find out if this pale vegetable can dethrone kale.

Calories (per 100 grams)

Cauliflower: 25
Kale: 49

 

Taste and Consistency

Cauliflower: With a taste more like a nutty cabbage and a texture unmistakably like broccoli, cauliflower can be a bit trippy on the first bite. Similarly to broccoli, it can also take on the taste of many sauces and spices, depending on how it’s prepared.
Kale: Even rubbed kale is reminiscent of that one time you were dared to eat grass in elementary school. It takes considerable effort to chew and only starts to lose its bitter aftertaste when cooked.

 

What’s Killing You

Both: Over-consumption of cruciferous vegetables, especially raw, can result in hyperthyroidism in those susceptible to the disease.

 

What’s Making You Stronger

Cauliflower: Pantothenic acid, or Vitamin B5, is significantly higher in cauliflower which helps mobilize fat and lower LDL cholesterol. While we’re in the B family, it’s important to note that cauliflower provides twice as much folate, a vitamin needed to create red blood cells.

Kale: Unparalleled in Vitamin A and K content, kale is making sure our skin stays youthful and our blood is clotting (it’s the little things). Its high calcium content does wonders for your bones and the antioxidants in these leafy greens may prevent certain cancers.

 

Versatility

Cauliflower: Bake them, mash them, make dough out of them, use them as rice substitutes — cauliflower florets are proving to be the all-star chameleons of the brassica world. Their subtle taste lends them to a wide variety of uses.

Kale: Often used in salads, juices, soups, and casseroles, kale has also found itself used in innovative ways such as the notorious kale chip. The texture, however, often mars kale’s ability to adapt to different recipes.

 

Winner: Cauliflower

Though it’s not as nutrient-dense as its cousin, it’s far easier to work more cauliflower into your meals. With a gentler flavor, it appeals to a considerably wider population. Kale may be a bit stronger on the antioxidant front, but cauliflower’s effect on cholesterol makes it much more diet-friendly. Don’t be afraid to mix the two. After all, it’s all in the family.