Doin' the White Thing

While you may crave spring spinach, sweet peas and heaven forbid, juicy tomatoes right now, have patience, my friends. What you’re more likely to find on March menus and supermarkets is creamy white crunchy cauliflower. Since November of last year, the air in Nashville has been suffused with the earthy aroma of this versatile vegetable, which, like its cruciferous cousins, grows well in spring’s cool days. It appears to have surpassed kale as the darling ingredient of the year.

At the year-old Josephine in 12th South, Chef Andy Little roasts it on a “screaming hot” baking sheet with olive oil, salt, and pepper, then tosses it with bread crumbs, sliced celery, smoked blue cheese and buffalo sauce.

Chef Deb Paquette’s Etch also roasts cauliflower, served alongside almonds, ready to dip into truffled pea pesto and feta crema.

Chef Jonathan Waxman slices it and tosses it with olives and capers for a vibrant salad at Adele’s.

Chef Bobby Benjamin (formerly of Union Common) fries it with peppers and chickpeas, to serve with a ramekin of Bernaisse sauce.

Josephine 2316 12th Avenue South, Nashville, TN 37204

Etch 303 Demonbreun Street, Nashville, TN 37201

Adele’s 1210 McGavock Street, Nashville, TN 37203

Union Common1929 Broadway, Nashville, TN 37203