Carb-conscious dieters, take heed: A cauliflower shortage is upon us. (Gasp!) According to a Wall Street Journal story, colder-than-average temps in cauliflower’s hottest growing regions (California and Arizona) have created a shortage of the beloved cruciferous in some places across the country. What heads of cauliflower you do find might boast a price tag far beyond anything you’ve paid in the recent past.
So what’s a cauli-loving veggie eater like yourself to do? Make every precious speck of cauliflower count with these three ideas:
1) With the whole head of cauliflower, slice some slabs. Our Cauliflower Steaks with Maitake Mushrooms and Browned Butter-Caper Sauce is a truly decadent (special occasion-worthy) plate of beautiful food.
2) With the crumbles that fall off when you slice the steaks, make cauliflower gremolata. This idea comes from Assistant Food Editor, Darcy Lenz: “You know the little floret crumbles that are left on the cutting board anytime you cut into cauliflower? Collect those and toss them into a pan with a little olive oil and a handful of coarsely chopped nuts (I like to use pistachios or almonds); sauté that mixture over medium-high heat until lightly browned and toasty. Transfer your cauliflower-nut mixture to a bowl, then toss with some lemon zest, grated Parmesan, chopped fresh parsley, black pepper, and another light drizzle of olive oil—and voila, you have a toasty cauliflower ‘gremolata’ perfect for topping anything from creamy soups to seared steak.”
3) Roast the leaves for a special salad. Grill them for a delicious one-of-a-kind salad. We love the Kitchn’s idea for roasted cauliflower leaves. Try some yourself and make a creamy dressing for a topping. Use our Grilled Romaine with Creamy Herb Dressing as inspiration.
Other Cauliflower Ideas: