On Food: Chefs’ vegetable versatility is on display when cauliflower takes its place on the plate

On Food: Chefs’ vegetable versatility is on display when cauliflower takes its place on the plate

Cauliflower can be a side vegetable, be folded into a gratin, spiced and even pickled or caramelized. Cauliflower purée works like mashed potatoes as a side dish or the underpinning for the protein, for example, and it can also be thinned to make a hot or cold soup.

Home cooks appear to be turning away from it, as per capita consumption has decreased and is now at about two pounds per person a year, down from over three pounds 20 years ago. But that decline does not seem to apply to

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