My days are filled with food and its preparation. Kitchen-related questions pop up in my mind unexpectedly in the midst of other seemingly unrelated tasks. The study of food — of how and why it is prepared in various ways — are my professionally acceptable obsession. Food topics make a definite impression on me. For this reason I thought I might simply be misreading the appearance of the colorful vegetable at every turn of a page. I considered it to be yet another example of looking at the world from a cook’s perspective. Yet based upon the content of my email inbox and the current topics in the social media, a vegetarian lifestyle is no longer considered peculiar or curious. In fact, vegetarianism is fashionable.
A shift of focus has most definitely turned the tables and plates full of garden ingredients are tagged as highly desirable.What at first seemed to be a casual trend is fast becoming a weekly ritual. “Meatless Monday” is in the news, even more so than the more traditional “Fish on Friday”. Completely in keeping with the new-found focus on vegetables, the simple cauliflower is now in the limelight. Old-fashioned visions of a soggy white vegetable covered in an equally vague white sauce are fortunately part of the distant past. Instead, Jamie Oliver’s whole-roasted cauliflower with thyme and smoked paprika, Yottam Ottolenghi’s red-onion cauliflower tart and Green Kitchen Stories’ cauliflower pizza are catching the world’s attention — just to name a few.