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.
Bianca Luscombe, founder of Curiously Cauli, has lived with Type 1 Diabetes since early childhood. This shaped her broad knowledge of nutrition and the body, which led her to explore healthier alternatives to high carbohydrate foods. Coming from an Italian background, Bianca learned the craft and joy of cooking from her mother, mastering various recipes using fresh, natural ingredients. With generous amounts of Australian grown vegetables in her diet, she set out to create new recipes and discovered a ‘star’ vegetable in the process – cauliflower.
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.