Pureed, fried or grilled, cauliflower is the (surprisingly nutritious) ingredient of the moment.
Chef Harold Dieterle is keeping his cauliflower steak fresh by changing the sauce with the season at his West Village contemporary Thai restaurant, and we’re already loving the new, bright flavor. During the colder months, it came with a hearty Siamese green curry. For spring, it’s served with orange curry, wood ear mushrooms, asparagus and okra.469 Sixth Ave.
Recently reopened in a new location uptown, the seasonal American spot kicks off its dinner entrees with the Cauliflower Risotto. Chef Josh Eden caramelizes the cauliflower, then adds white chocolate, Parmesan and caviar. The dish was inspired by a canapé he ate at Heston Blumenthal’s three Michelin-starred restaurant-laboratory The Fat Duck.791 Lexington Ave.
This modern American small plates restaurant just opened on the Upper West Side in early March, and serves a flavorful cauliflower dish that’s a play on both General Tso’s Chicken and aloo gobi. General Zoe’s Cauliflower (named for chef/co-owner Stella Ballarini’s young foodie daughter) features lightly fried cauliflower tossed in a spicy sesame-Sriracha glaze.142 W. 83rd St.
Lebanese chefs were working with cauliflower long before it became the ingredient of the moment. At this Arabian-French bistro in the East Village, chef Tarik Fallous’ simple but much raved-about Arnabeet Mekle is crispy fried cauliflower tossed with kosher salt, garlic, cilantro and lemon juice. Get it with tahini and toasted pine nuts for a richer dish.188 Ave. A
Soak up those post-workmargaritas (or one of thenearly 100 varieties of mezcal and tequila) with the cauliflower tacos (with chihuahua cheese, avocado, signaturesalsa and cream) at Stephen Starr’s modern Mexican joint in Battery Park City. Take it all to eat outside on the wraparound patio once the weather warms up.259 Vesey St.