Is cauliflower the new Brussels sprout? If these reviews are any indication, it’s certainly looking that way — and it’s unsurprising. They’re both members of the brassicaceae, or cabbage, family. And they’re both quite diverse ingredients, although cauliflower might be even more so, due to its size and texture. Used in everything from purees and soups to pasta sauces and fritters, cauliflower has gotten a promotion to standalone entree, especially in the form of savory steaks. Cauliflower’s origins in upscale cookery date all the way back to La Varenne’s Le Cuisinier François. While the most common varietal is white, green, orange, and purple cultivars are growing in popularity. They each taste very similar to one another, but the more colorful cauliflowers contain more nutrients and antioxidants. Whichever you enjoy, and however it is prepared, cauliflower is rich in Vitamin C and Vitamin K. Find out what OpenTable diners are saying about this delicious vegetable in recent reviews.
* Bar Tartine, San Francisco, California: “Love the mason jar presentation of pickled vegetables; curried cauliflower was our favorite.”
* Brasserie Max & Julie, Houston, Texas: “I had the special, which was a grilled halibut, and my boyfriend had the salmon — both were great. The cauliflower gratin was yummy, too!”
* Cerulean, Indianapolis, Indiana: “Would definitely recommend the cauliflower fritas (they look like fried mozzarella, but it’s pureed cauliflower instead).”
* Davanti Enoteca, Scottsdale, Arizona: “We enjoyed the cauliflower steak and the truffle egg toast; they both were delicious.”
* The Eclectic Restaurant-Bar-Lounge, North Hollywood, California: “The fried cauliflower on the late-night menu was amazing!”
* Elizabeth on 37th, Savannah, Georgia: “Delectable dinner — amazing touches! The snapper was perfect, accompanied with a heavenly, melt-in-your-mouth cauliflower-goat cheese flan.”
* Etch, Nashville, Tennessee: “The roasted cauliflower appetizer was fantastic…smoky taste with a hint of truffle oil and a smoked pea pesto.” Continue reading…
