Cauliflower has long been the red-headed step child of the vegetable family. It gained popularity with the advent of low-carb diets that used cauliflower as a stand-in for mashed potatoes. It’s now being used to make other low-carb dishes including pizza crust, hash browns and even popcorn.
As we move into 2013, we may see even more of a cauliflower presence on restaurant menus. I’ve seen it in many spots recently, often in soup form. One Midtown Kitchen serves a cauliflower soup with chorizo oil, bits of garlicky broccolini and brown butter pine nuts. At One Eared Stag, the soup is made with fenugreek and raisin chutney while JCT.Kitchen prepares its roasted cauliflower soup with garlic chips and herb olive oil.
Home cooks are also using the vegetable, frequently roasting whole heads of cauliflower salted and drizzled with olive oil. One of my family members makes it this way served with a side of goat cheese. I’ve prepared a similar version, tucking whole heads of garlic and sun-dried tomatoes into the cauliflower before roasting.
Have you seen cauliflower popping up on Atlanta menus? What’s your favorite preparation?
–by Jenny Turknett, Food and More blog