Take a casual stroll around the frozen section of any grocery store and you’ll notice that cauliflower is the healthy food substitute trending right now. This replacement for carbohydrates is popping up everywhere: from bags of rice, gnocchi and bread to popular pizza places found nationwide. We here at HONOLULU Magazine have decided to taste test a handful of options that are pulling the classic switcheroo using the previously second-class vegetable as a worthwhile pizza crust. Add $2.50 and subtract 10 calories per slice when you add cauliflower crust to any CPK pie. We picked the closest to a Margherita we could find, which was the five cheese pie with smoked Gouda, Romano, fresh mozzarella and Monterey Jack, slices of tomato and julienne basil. The thin, crispy crust held up well against the fresh flavors, making it feel like you were biting into a crunchier version of the thin-crust versions I’ve had in Italy. Make sure the pizza is cut all the way through or the cauliflower crust will buckle when you try to slide out a slice. Your carb count is cut by about a third but take note that the additional cheese to bind the crust will add just two grams of fat. – CY Verdict: I li...