As you ring in the New Year, raise a fork to cauliflower — the new kale!
The lush, cruciferous broccoli cousin is going to be the 2015 produce king — but unlike the bitter green, cauliflower is versatile enough to be used everywhere: grilled like a T-bone or battered like a chicken-fried steak, served au gratin as a mashed potato substitute, and even on crushed into gluten-free pizza crust.
“Cauliflower is a blank canvas that takes on any flavor or personality,” raves celebrity chef Rachael Ray, who cooked whole roasted cauliflower with garlic ricotta cream sauce on Thanksgiving.
“It’s a great swap for mashed potatoes, a topping for shepherd’s pie, wonderful in curries and fried as steaks,” she tells the News.
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