The New York Times says veggies are replacing traditional flours.
Vegetable-based flours such as cauliflower and rice flour are becoming more commonly used as replacements in households throughout the U.S.
Food companies are capitalizing on the low-carb, gluten-free and plant-based trend by using alternative flour sources, such as vegetables, to replace simple carbs in their dishes.
National chains are making a cauliflower-based crust part of their standard menu. Vegetables are being used in place of pizza crusts, spaghetti noodles, rice and more.
According to Nielsen, sales of packaged cauliflower “rice,” zucchini noodles and other vegetable-based replacements for pasta and other simple carbs reached $47 million this year, with sales of cauliflower substitutes, in particular, doubling over the past year to $17 million.