Cauliflower: My Vegetable of the Moment
When I’ve made the same vegetable for dinner twice in one week, it’s more than a matter of convenience; I’m officially obsessed. Right now, I’m fascinated with cauliflower. Sure, this milky member of the crucifer family lacks the superfood sexiness of kale, the exoticism of eggplant or even the sweet crunch of carrots. No, this mild-mannered vegetable is a quiet superhero of the vegetable world with the ability to be anything you want it to be. It started with a gorgeous Food 52 image of this deep chestnut brown cauliflower steak. In case you’re wondering, you get a cauliflower steak by slicing it about 3/4-inch thick. Here’s a Dan Barber recipe for cauliflower steaks that I spotted on Food 52. And when True Food Kitchen opened in Walnut Creek, I went to visit their super chef Nathan Coulon. We shared the Mediterranean roasted cauliflower with tahini, harissa and mint, and…
August 31, 2017