This 150-Year-Old Dessert Is Making a Delicious Comeback

In the high-end food world, "seasonal" is a concept as ubiquitous as the worn-out phrase "farm-to-table"—unless, of course, you want to be on trend.

Take cauliflower, traditionally one of the world’s more distinctly cold-weather vegetables. In 2016, it dominated restaurant menus year round, whether it was deep-fried, sliced thick and grilled like a steak, or roasted whole. The only vegetable more popular is kale, another classically winter ingredient.