A curious popularity contest is putting the food-obsessed on the lookout for the next “it” vegetable.
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.
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 saut?ed or grilled. The shape allows the cauliflower to be served as an entr?e rather than a side dish. The addition of tomatoes, feta and capers to create a finishing sauce gives the cauliflower a satisfying entr?e 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.