Roasted, mashed, riced, or baked into a crust, cauliflower is beloved for its versatility. If you're as big a fan of this cruciferous vegetable as we are (check out our food trend forecast for 2017), then you ought to make this vibrant version from Suzanne Cupps, chef de cuisine at Untitled at the Whitney. She served the dish at a recent JBF Greens event, coating the cauliflower steaks in tangy sumac, crisping them up in a cast-iron skillet, and dressing the steaks with a bright apple–green grape vinaigrette. Garnished with shaved red onions, toasted walnuts, and torn herbs, this vaguely Middle Eastern recipe is guaranteed to be your new favorite way to eat cauliflower. Make it tonight.
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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram and Twitter.
