Cauliflower: the Other White Meat


For the health conscious, if you’ve picked up a new cookbook or perused recipe sites, you’ll notice a replacement theme: cauliflower. A recent participant in the Whole30 diet, cauliflower was a stand in for rice, pizza crust, potatoes (in all forms) and chicken wings. This versatile vegetable has proved itself a reliable stand-in. See how it’s presented on menus around town.cauliflower

Snake River Brewing: Buffalo Cauliflower

Beer battered and fried, these bites are tossed in Snake River Brewing’s buffalo sauce, and served with carrots, celery and ranch dressing. Even the most carnivorous consumers will be impressed with this meatless substitute.

Bin22: Fried Cauliflower

Bin22’s variety isn’t served in a spicy sauce. Instead, the fried cauliflower florets are tossed with basil, harissa, piquillo pepper and Parmesan cheese. Subtle spice from the harissa, a touch of sweet pepper and the salty cheese create that desired umami flavor.

Calico: Fire Roasted Cauliflower

Served up with a spicy garlic aioli, these cauliflower round out a trend toward spice. It’s true, on their own, cauliflower lack distinct flavors (which is what lends them their versatility). This way, cauliflower becomes a vessel from which the flavors you desire can be made to shine.

picnic cauliflower

Picnic’s roasted cauliflower Caesar.

Glorietta: Roasted Cauliflower

An ode to fall, Glorietta has switched up their seasonal menu. Now on the menu of sides? Roasted cauliflower with cauliflower cream, sultanas and pine nuts. Served up in a mini cast iron skillet, everything about this dish and a meal at Glorietta right now feels cozy enough for the coming winter. Especially when you time it for their fall happy hour from 5-6 p.m. on weekdays. Hurry in before they close for Oct. 28-Nov. 30.

Picnic: Roasted Cauliflower Ceasar

Cauliflower, when roasted, lends dishes like these a hearty, meaty quality that is nice and filling for those chilly fall days. Tossed with romaine, Parmesan roasted garlic, Persephone croutons, pickled red onion, lemon and classic Caesar dressing, this dish toes the line between summer and fall flavors in a way that makes the transition a little easier on us all. Order this at Picnic and put a little meat (er…cauliflower) on your bones before winter.


About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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