Our Story

The aim of Curiously Cauli was to identify and rapidly respond to a gap in the market for high quality, alternative foods such as gluten free, no added sugar and low allergen convenience snacks. This aim was met with the successful launch of our new dip and cracker range in spring 2018. 

Curiously Cauli was largely inspired by its founder Bianca Luscombe who has been dealing with Type 1 Diabetes from early childhood, leading her to investigate healthier snack alternatives to high carbohydrate and processed foods.

Living with this condition has taught her a lot about nutrition and the body and Curiously Cauli was born from this experience.

Bianca started following a vegan diet in her early 20’s. Coming from an Italian family with a massive passion for cooking, Bianca set about mastering various recipes and veganising traditional dishes using fresh, natural ingredients.

Whilst including generous amounts of fresh vegetables into her diet, and creating new plant based recipes, she found one that stood out from the rest - cauliflower.

With a nutty, slightly sweet taste and versatile texture, cauliflower has become one of the trendiest vegetables over the last few years, making its way onto restaurant menus and dinner tables in a variety of ways.

The humble cauliflower is considered one of the worlds healthiest foods. It’s available all year round, grown globally and can be used in a variety of cuisines. Cauliflower is exceptionally rich in immune-boosting antioxidants and properties to assist inflammation and gut health. It’s also a good source of vitamin C and B-complex such as folates, B5, B1, B6 and B3. Unlike many root vegetables, cauliflower does not spike glucose levels rapidly.  It’s low in carbohydrates and releases energy slowly into the body, which is excellent for diabetes control.

Our current vision is to run Curiously Cauli with a minimal environmental footprint and reduce the amount of vegetable wastage in Australia. Up to 40% of cauliflower crops may not reach the grocery store due to the supermarkets' high cosmetic standards and specifications. As a result, numerous cauliflowers are thrown away to landfill, ultimately affecting the environment/climate.

By using grade 2 cauliflowers and turning them into high quality/value food products, we can greatly reduce vegetable wastage.