Cauliflower is quickly becoming a side dish darling in Washington, D.C., where chefs are roasting it and tossing it with dates, olives, peppers and spices or baking it in wood ovens before topping it with Romano cheese, red onion and mint. "I like that it is so versatile. It can take the lead in a dish or highlight another ingredient. It can have the most subtle profile, such as a puree to go with lobster, or even be the centerpiece of a sandwich," chef Mike Isabella said.

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