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)
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)
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)
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)
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)
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)