This recipe yields two trendy ingredients: Cauliflower steaks, or cauliflower sliced lengthwise, and cauliflower "rice," which are tiny bits of the white vegetables.
But FIG chef Mike Lata developed this preparation before either item was much in vogue.
"This is the kind of dish that garnered tons of fans in FIG’s early days," he says. "At one point we sold so much cauliflower that it became one cook’s full time job to prepare it. Deceptively simple but well-crafted, the texture of the cauliflower and acidity of the sauce made it one of the more celebrated dishes we made."
The cauliflower was so popular that even though it hasn't appeared on the menu for years, customers still ask for the recipe.
— Hanna Raskin