EditorialFlash-fried, koji-brined cauliflower with a relish of lovage-seed spiked apricot is served at Fhior in Edinburgh, Scotland, June 15, 2023. (Robert Ormerod/The New York Times)
EditorialA platter with smoked beef cheek, citra hop pork sausage, cauliflower burnt ends and kale Caesar slaw at LeRoy and Lewis, in Austin, Texas, in May 2023. (Sarah Karlan/The New York Times)
EditorialA platter with smoked beef cheek, citra hop pork sausage, cauliflower burnt ends and kale Caesar slaw at LeRoy and Lewis in Austin, Texas, in May 2023. (Sarah Karlan/The New York Times)
EditorialA platter with brisket, citra hop pork sausage, cauliflower burnt ends and kale Caesar slaw at LeRoy and Lewis in Austin, Texas, in May 2023. (Sarah Karlan/The New York Times)
EditorialA bowl of gazpacho and pork with a cauliflower mousse at newly opened Le 975, which offers smart twists on French cuisine, in Paris, June 12, 2023. (Joann Pai/The New York Times)
EditorialA bowl of gazpacho and pork with a cauliflower mousse at newly opened Le 975, which offers smart twists on French cuisine, in Paris, June 12, 2023. (Joann Pai/The New York Times)
EditorialSpring salad and cheese-topped cauliflower steaks in New York, April 19, 2023. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialSpring salad and cheese-topped cauliflower steaks in New York, April 19, 2023. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialSpring salad and cheese-topped cauliflower steaks in New York, April 19, 2023. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialThe Rowdy Rooster restaurant’s chili cauliflower, which has a complex flavor and heat, in New York, May 3, 2022. (Jenny Huang/The New York Times)
EditorialA Golden bowl, which includes jollof rice with a Creole twist, plantains, roasted cauliflower and brussels sprouts served with a vegan curry at ChòpnBl?k in Houston on July 29, 2022. (Michael Starghill Jr./The New York Times)
EditorialThe Rowdy Rooster restaurant’s chili cauliflower, which has a complex flavor and heat, in New York, May 3, 2022. (Jenny Huang/The New York Times)
EditorialRigatoni al forno with cauliflower and broccoli rabe, bottom, and mozzarella with charred radicchio and salsa verde, center, in New York, Feb. 24, 2021. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialRoasted cauliflower with pancetta, olives and crisp parmesan, in New York, Oct. 2, 2020. Food styled by Rebecca Jurkevich. (Johnny Miller/The New York Times)
EditorialRoasted cauliflower with pancetta, olives and crisp parmesan in New York on Oct. 1, 2020. Food Stylist: Rebecca Jurkevich. (Johnny Miller/The New York Times)
EditorialA bento box with grilled chicken marinated in shio koji, served with pickled radish, curried pickled cauliflower and rice balls, at Rice & Miso in Brooklyn, February 2020. (Caitlin Ochs/The New York Times)