Cauliflower Power

By Tara Fitzpatrick

Gobi Manchurian
Greenville (SC) County Schools
Traditionally, this Indian/Chinese street-food fusion dish is made by dipping cauliflower florets in spiced corn batter then deep-frying before tossing with a General Tso’s-style sauce and topping with chopped onion. Instead of deep-frying, at Greenville County Schools, the battered cauliflower is baked and then prepared the same way for an offbeat dish that students love.

Cauliflower steaks with lentil Bolognese
American Express, N.Y.
New at American Express’ Healthy Living Café by Flik Hospitality Group, these hearty cauliflower steaks are breaded much like chicken cutlets and served with a rich Bolognese sauce made with lentils. This is plant-forward to the max! Flik Corporate Executive Chef David Joyce created this dish and it’s now served in many other Flik accounts.

Cauliflower tabbouleh
University of Connecticut, Storrs
UConn chefs have made tabbouleh gluten-free with this recipe. While tabbouleh usually uses bulgur wheat, this version grates up cauliflower into a very fine texture and combines it with tomatoes, parsley, cucumbers, lemon and lime juice and a big drizzle of olive oil. Perfectly light, clean and bright—perfect for summer.

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This article originally appeared on July 19, 2018 in Food Management.

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