Cauliflower is no longer just a side dish

01/29/2013 | New York magazine

Cauliflower is showing up as an entree on more menus, usually taking the place of traditional meat dishes such as grilled filets and steak sandwiches. Chef Dan Barber at Blue Hill in New York City serves up "steaks" made from milk-pickled cauliflower that is cooked sous-vide and then seared.

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