New York Times credits Eyal Shani (Miznon) with bringing the cauliflower back in vogue.
By Viva Sarah Press for Israel21c
The gastronomy world is taking cues from Israeli chefs on food trends for 2016.
Most recently, Israeli celebrity chef Eyal Shani was credited by the New York Times with bringing cauliflower back onto fashionable tables.
“The whole roasted cauliflower (along with the single giant beet and the overgrown carrot) recently surfaced as a favorite chef’s trick. It is the centerpiece of menus at restaurants … [Shani’s] ‘baby cauliflower,’ now famous, blanched in salted water and then oiled and charred in a wood-fired oven, started the craze, which has been picked up by the likes of Jamie Oliver, Rachael Ray and Giada De Laurentiis,” according to the NYT report. “It has also become one of the defining dishes of modern Israeli cooking.”
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