I am always surprised when a vegetable that so many disliked is suddenly one of the most important ingredients in dishes on restaurant menus across the country. Cauliflower became the vegetable “darling” in the culinary world a few years ago. It started with roasted cauliflower steaks, roasted cauliflower florets and, of course, cauliflower rice.
When I grew up, cauliflower was boiled and served as is. Thank goodness chefs started roasting and grilling this vegetable. Each of these techniques brings out its caramelized rich flavor. And, remember, you can also use these roasted golden cauliflower gems as an add-in to tacos, pita pockets and salads or as a snack. Here, cauliflower replaces potatoes in a lively summer salad….