Cauliflower is hot right now. This month’s Bon Appetit Magazine says so, and I believe them. At least I want to believe them because cauliflower works so much better in a wedding menu than kale.
Especially for an autumn wedding, roasted cauliflower with a lemon parsley dressing makes a welcome change up to the standard sauteed vegetable side dish. Add barley and white beans, and you’ve got an alternative starch that tastes wonderfully bright and beats rice and potatoes hands down for flavor. For vegetarian guests, it makes a satisfying main meal. (I served this last night for dinner, and my kids said it was their favorite meal ever. What!? I’m not sure I believe them, but the roasted goodness of the cauliflower, the filling barley and beans, and the dressing of olive oil and lemon added up to warm, flavor-packed goodness.)
On this blog we’re especially mindful of folks planning small weddings and doing a lot of the work themselves. The cauliflower-barley-bean combo would work great for a self-catered affair since all the components can be made ahead and mixed just before serving. Reheat or serve cold. For a plated meal or buffet. Cauliflower, no wonder you’re getting so much love.