A curious popularity contest is putting the food-obsessed on the lookout for the next "it" veggie.
A few years ago Bon Appetit magazine tracked the "trendiest" vegetables of the last 50 years, starting with avocados. Other popular obsessions have included chef Wolfgang Puck's now-classic pairing of beets and goat cheese, sun-dried tomatoes, arugula, portobello mushrooms, heirloom tomatoes, kale, Brussels sprouts and, most recently, cauliflower.
Cauliflower has been called the new kale, and many chefs on both coasts are serving it in its newest hip incarnation known as cauliflower "steaks." One of the most popular recipes is by chef Dan Barber of Blue Hill Farm and Blue Hill New York City.
The Kansas City Star's Roasted Cauliflower Steaks With Tomatoes and Feta is another way to prepare cauliflower by cutting through the florets and core to provide a flat surface that can be easily sauteed or grilled. The shape allows the cauliflower to be served as an entree rather than a side dish. The addition of tomatoes, feta and capers to create a finishing sauce gives the cauliflower a satisfying entree heft.
If you're looking for its good-for-you selling points, this cruciferous vegetable is low in calories and fat and high in protein and fiber. (Orange varieties have 25 times more vitamin A than white versions.)
Preparation tip: To cut cauliflower steaks, begin with a medium to large, firm head and trim away outer leaves and the end of the stem, leaving the core intact. Using a large knife, cut the steaks from the center of the head, cutting straight down through the florets and the core. (A few loose florets may fall away; reserve those and the remainder of the head for other uses.)
