Cauliflower has had a glow-up.
In recent years, it has busted out of its shell and gained popularity as an alternative to other foods.
There’s the rice alternative, in which cauliflower is grated on a large box grater or broken down in a food processor into small, ricelike pieces, then cooked until soft. There’s the mashed potato alternative, when cauliflower is cooked and pureed with things like milk and cheese. And there’s even the steak alternative, where you cut the cauliflower into thick slabs and roast it in the oven or in a skillet with plenty of olive oil and salt and pepper until it’s soft.