Most food trends are fleeting, generally (these days) driven by social media; Instagram triggered the unicorn Frappuccino® — and a thousand swirly purple unicorn foods after it — and TikTok recently brought us a roasted feta and tomato pasta that’s actually pretty fantastic. But some trends are deeper, slower-moving evolutions of the way we eat, like the shift toward more plant-based foods in our collective diet. Food manufacturers and fast-food chains are hopping on board, noting that whether they consider themselves full-blown vegetarian or vegan or not, more people are eating less meat more often.
Veggies, fruits, grains and dairy products have so much potential — but often, those who are just easing into eating more of them seek out versions of dishes that are typically meat-heavy, like burgers and wings, butter chicken and ginger beef. Here are a few classics to help bring you down that garden path.
Cauliflower Fritters witih Hollandaise Sauce
- 1 small cauliflower, cut into florets
- 1 1/2 cups beer (375 ml)
- 2 cups all-purpose flour (500 ml)
- 2 large egg yolks
- 1 tbsp white wine
- 1/2 tsp lemon juice (3 ml)
- 1/4 cup boiling water (60 ml)
- 1 1/2 cups melted butter (375 ml), still warm
- A few drops of Tabasco
- salt and pepper
- Canola or other vegetable oil for frying
- Steam the cauliflower florets until tender; cool and refrigerate until you’re ready for them.
- When you’re ready to cook them, heat an inch or two of oil in a heavy, shallow pot over medium-high heat to about 175 C (350 F), or until a scrap of bread sizzles when you dip it in.
- In a shallow bowl, whisk the flour and beer until smooth. Dip the cauliflower florets in batter and carefully place one at a time in the oil and cook, turning gently as needed, until golden brown. Transfer to a paper towel-lined plate and season with salt.
- To make the hollandaise, combine the egg yolks, wine, lemon juice and water in a blender. Mix on med-high speed and slowly add the butter in a thin stream until it emulsifies. Season with Tabasco, and salt and pepper to taste.
- Serve the fritters with a hollandaise for dipping.