Macon Bistro & Larder, Range
Cauliflower is the new Brussels sprouts. Or so it would seem, as area restaurants are increasingly featuring the roasted florets as an appetizer or side dish, or even as a main course, served whole or sliced into a “steak.” Some of the best vegetables I had last year included Macon Bistro & Larder’s crispy cauliflower with peanuts, lemon, coriander and cumin; and Range’s marinated, flash-fried cauliflower served with eggplant caponata and crispy fried spinach. Brussels sprouts haven’t left the scene, which is good news. When it comes to eating more vegetables, two heads are better than one.