What is the trend of vegetable-centered cuisine?

There is an opportunity for food and restaurant industries to introduce more meatless menu options that cater to growing demand for plant-based meals.

What is the trend of smoked plant-based protein?

There is an opportunity for food companies and chefs to experiment with smoking techniques on plant-based proteins, creating rich and savory plant-based menu options.

What is the trend of upselling to premium vegetable sides?

There is an opportunity for restaurants and catering businesses to promote premium vegetable sides and upsell them as alternative complements to meat-based meals.

What are the implications for the restaurant industry industry?

Restaurants can meet increasing demand for plant-based options by introducing more vegetable-centered dishes.

What are the implications for the food industry industry?

There is an opportunity to create and market plant-based proteins that can emulate the rich and savory flavors of meat, like smoked cauliflower steaks.

What are the implications for the catering industry industry?

Catering businesses can explore premium vegetable side options for event menus as an alternative complement to meat-based dishes.

Smoked Cauliflower Steaks : cauliflower steak

Smoked Cauliflower Steaks

Roasted Garlic Cauliflower Appetizers Image 1

Lucille’s Slow-Smoked Cauliflower Steak is a Veg-Centered Entree

Laura McQuarrie — August 13, 2021 — Lifestyle

References: restaurantmagazine

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Lucille’s Smokehouse Bar-B-Que recently introduced its first vegetable-centered entree, the Slow Smoked & Grilled Cauliflower Steak, and it promises to satisfy guests who are looking for more meatless options. This new entree joins the restaurant's vegetable-forward sides and it brings the rich and smoky flavor of ribs, brisket, chicken and pork to a cruciferous veggie.

The thickly cut fresh cauliflower is marinated in special seasonings, then slow-smoked and grilled before finally being topped off with a house-made chimichurri sauce. This plant-powered entree is served with garlic mashed potatoes and sautéed seasonal vegetables, plus more savory sauce for dipping.

This meatless menu item is being introduced alongside a trio of new premium sides, which also put vegetables front and center: Roasted Street Corn, Lucille’s Au Gratin Potatoes and Bacon-Roasted Brussels Sprouts.

Trend Themes

Vegetable-centered Cuisine — There is an opportunity for food and restaurant industries to introduce more meatless menu options that cater to growing demand for plant-based meals.
Smoked Plant-based Protein — There is an opportunity for food companies and chefs to experiment with smoking techniques on plant-based proteins, creating rich and savory plant-based menu options.
Upselling to Premium Vegetable Sides — There is an opportunity for restaurants and catering businesses to promote premium vegetable sides and upsell them as alternative complements to meat-based meals.

Industry Implications

Restaurant Industry — Restaurants can meet increasing demand for plant-based options by introducing more vegetable-centered dishes.
Food Industry — There is an opportunity to create and market plant-based proteins that can emulate the rich and savory flavors of meat, like smoked cauliflower steaks.
Catering Industry — Catering businesses can explore premium vegetable side options for event menus as an alternative complement to meat-based dishes.

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