Quinoa and kale are out. Cauliflower is in.
That’s the opinion of several trend-watchers in the food industry, and I, for one, welcome the change. I’ve been using cauliflower in some dynamite Italian dishes the past few years, and I encourage everyone to give it a try. Roast it whole, after brushing with olive oil, salt and pepper and any other favourite flavourings. Or cut it into thick ‘steaks’ and roast. Boil it, but keep it ‘al dente,’ a little firm to the bite.
My latest inspiration came from a lunchtime visit to Catalano, in Victoria’s Magnolia Hotel. Chef Aaron Lawrence serves a warm cauliflower salad with crispy prosciutto, fried capers, pine nuts, and mint, dressed with a hazelnut vinaigrette and garnished with shavings of pecorino cheese.
Try the dish first at Catalano, I’m sure it will inspire you to make your own version at home. And go for the cauliflower this year!
