Vegan food has grown up alongside us, moving from niche cafes to supermarket aisles, restaurant tasting menus and home kitchens all over the country. For my own part, I’ll admit something that probably won’t surprise anyone: I’ve rarely, if ever, cooked completely vegan. Not through any resistance, but because my cooking instinctively leans on butter, cream and cheese for comfort and depth. I found myself gravitating towards cabbage and cauliflower, two ingredients that have been quietly waiting in the wings for their moment. In these two recipes, that’s exactly what I’ll be doing: showcasing cabbage and cauliflower in all their glory.

Source: The Irish Times February 22, 2026 01:10 UTC