Gourmet Flavor for the Freezer Case from Cali’flour Foods

By Lorrie Baumann

Cali’flour Foods has a new option for consumers who are growing bored with their own cooking during COVID-19 quarantine as well as those who follow gluten-free, keto or vegetarian diets. The company has launched four new frozen entrees on its own website and is currently rolling them out nationally into retail stores.

The four products are Vegetable Lasagna, Lasagna with Meat Sauce, Chicken Enchilada Bake and Vegetable Enchilada Bake. Each contains 12 grams or less of net carbohydrates per serving, achieved by using cauliflower instead of the traditional tortillas and enchiladas, just as Cali’flour Foods’ pizza crusts function as alternatives to traditional breads in the company’s line of frozen pizzas and flatbreads. “These recipes came from the cookbook that I made – more importantly, they just came from the recipes that I developed,” said Cali’flour Foods Founder Amy Lacey. “Even people who don’t like cauliflower like them.”

The 9-ounce single-serving meals are both gluten free and grain free, so they appeal to those consumers who are following a variety of diet regimes, including keto, gluten-free, grain-free or anti-inflammatory diets. “There are a lot of products that are gluten free that are not healthy, but these are grain free as well,” Lacey said. “I can’t think of a person who wouldn’t enjoy these, especially right now.”

The new entrees are also kid-friendly, so they appeal to parents who are trying to persuade their children to eat more vegetables, Lacey said. “My oldest is pretty picky about what he eats – he’s a no-vegetable kind of kid,” she said. “For any kids who won’t eat vegetables, these are amazing.”
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Recipes for the dishes started in Lacey’s own home kitchen as she started developing recipes for meals that she could eat after being diagnosed with lupus, an auto-immune disease that requires that she follow an anti-inflammatory diet herself. “I grew up eating comfort food. I love comfort food – biscuits and gravy kind of comfort food. I was looking to recreate comfort food to be healthy,” she said. “I was looking for a taco shell or a tortilla that I could eat. I was looking for something that I could make without having to make a separate meal – that the whole family would eat.”

In her home-cooking experiments, Lacey found that she could often substitute cauliflower grown around her in California’s Central Valley into her recipes, where its mild flavor would go unnoticed by the picky eaters in her family. “The lasagna, I made it one time, and I said, ‘This is a big winner,’” she said. “I have yet to meet anyone who doesn’t love the lasagna.”

Another benefit of the dishes is that they do offer quite a bit of protein. “Even the Vegetable Enchilada Bake has 15 grams of protein in it – it’s very filling,” Lacey said. “The Vegetable Lasagna has 24 grams of protein.” Much of that protein comes from the egg whites and cheese that bind the cauliflower together to make the crust that’s substituting for tortillas and noodles, so these dishes are not vegan. “We use high-quality ingredients. There’s zero added sugar. It’s natural, and they average 5 grams of fiber per serving,” she added. “They’re simple, fresh ingredients – comfort food made healthy from our farm to your kitchen. It’s literally picked from the farm and made in our plant and taken to the freezer section.” The single-serve entrees retail in the range of $4.99 to $6.99 each.

In addition to the four entrees, Cali’flour Foods is extending its flatbread line that already includes its Plain and Italian Flatbreads with a Sun-Dried Tomato Flatbread that’s made with sun-dried tomato, cauliflower, eggs and mozzarella cheese and spices. “They’re a huge fan favorite,” Lacey said. “They’re a huge hit.”
For more information, visit www.califlourfoods.com.