These days, cauliflower is pressed into service for everything from risotto to pizza crusts. Samuel Dennigan, who founded an Irish company called Strong Roots, uses it to make lightly fried hash browns, sold frozen. And, being Irish, he has called on potatoes to help in the product. They’re nice, modest cakes, easily heated and excellent on their own topped with a sauce or alongside some seared hake or salmon for dinner. Spinach-filled fried tidbits and mixed vegetable fries are some of the company’s other products.
Strong Roots cauliflower hash browns, Whole Foods, Walmart, strongroots.com.
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.
