Description
Cauliflower does not get the love it deserves. Long lumped by picky children into the same category as Brussels sprouts and lima beans, it rarely makes a menu at all, let alone earns center stage. But it should. Like mushrooms, cauliflower soaks up the flavors around it, and if cooked correctly, is so rich as to seem creamy-especially if you've stuffed it with mascarpone, beurre blanc, and other fatty delights inside a crepe. Carmelita chef Carlos Caula reveres cauliflower as if it were the vegetarian's filet mignon, throwing it into every section of the menu from soup to entrée. Caula does not believe that vegetarian food need be bland or-as evidenced by his generous use of cheeses-healthy. Carmelita doesn't always come through with the same commitment to vegan dishes, but it's perfect for proving to your relatives in town from Chicago that vegetarian really can be hearty and delicious.
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