Details has, well, the details on vegetable trends. Cauliflower is big, they report, but there's also another "flavor of the moment," and that's veggie ash: "Chefs across the country have started to char veggies into oblivion and use the sweet, smoky ash to season dishes [...] Atlanta-based Restaurant Eugene chars carrots for 15 hours before grinding them into ash for its beet salad." [Details]
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