There’s no real rhyme or reason for one ingredient to be popular while another is considered passe.
But one thing is certain. Cauliflower has gained its place in the spotlight.
I first noticed cauliflower on restaurant menus about a year ago and predicted it would be the next kale. Often, restaurant chefs spark trends by experimenting with an ingredient and then adding it to their menus. Its versatility and plain flavor have catapulted cauliflower into the limelight. It’s perfect for any number of cooking methods and is often used as a low-carbohydrate substitute.
Magazines and cooking shows are now highlighting cauliflower in a variety of recipes from cauliflower “steaks” to pizza crust.
We are most familiar with the white version, but now the choices are multi-colored. Orange, green and purple cauliflower are showing up in farmers markets and some grocery stores. They’re not only packed with vitamins such as A, C, B and K, but the purple version also contains antioxidants.