Who woulda thunk it?
Sure, some others deserve credit/honorable mention. Like, say, carrots, especially in light of their incredible noodle impersonation. Never saw that coming. Zucchini can do a similar trick, too, of course, and is tasty in all sorts of preparations.
But cauliflower? Maybe because it's otherwise so bland and nondescript, it's too easy to adapt into healthier versions of a lot of stuff. Cauilflower rice is a good thing, as is stuff like kung pao nuggets...
...but now pizza crusts? You can do that? That seals it right there. Please see Trader Joe's Cauliflower Pizza Crust. Took me a minute to comprehend it myself.
Disadvantage: See picture. Flippety-floppety, soft and bendy.
We followed the "for a crisper crust" prep method on the box by placing the frozen cauli-corn disc directly on the oven rack. To my amazement, it didn't disintegrate and leave a crumbly Superfund-level disaster zone on the oven floor. The thought of scrubbing out scorched pizza remains definitely crossed my mind, but thankfully it did not come to pass. It browned a little, but remained soft and floppy....if this were a regular crust I'd say soft and super-doiughy, but that's not quite right. It did, though, stay intact.
Bottom line: Trader Joe's Cauliflower Pizza Crust: 7.5 out of 10 Golden Spoons