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84: Caramelized Cauliflower at Libertine

The caramelized cauliflower is rustic yet refined.

The caramelized cauliflower is rustic yet refined.

As a countdown to the Best of the Twin Cities 2016, coming April 20, we're serving up 100 of our favorite local dishes. Here are the best dishes, drinks, snacks, and sweet treats we encountered over the last year.

Cruciferous vegetables inspire a love-it-or-hate-it reaction. If you like cauliflower, you’ll love the way they serve it up at Libertine; if you don’t like cauliflower, you may just change your mind after trying this dish. If you’re wondering what a stand-alone cauliflower entrée is doing on the menu of a steak-centric restaurant, think of it as a nod (along with a few other vegetable mains) toward diners who may not be in the mood for a big hunk of meat. Luckily for those folks, the menu items in the “not meat” section get as much love as the steaks and other animal proteins.

The cauliflower comes to the table roasted to caramelized perfection, with alluring, slightly charred bits dotting the florets. The roasting tames its cabbage-y personality, turning the vegetable into a more mellow version of itself. It sits atop a goat cheese fondant drizzled with brown butter and studded with capers. The fondant gets a nice tang from the goat cheese, and the brown butter adds a rich nutty nuance, while the capers provide a briny burst of flavor. Bet no one will have to tell you to finish your vegetables.

100: Caramel-Bacon Puffcorn at Red Cow

99: Pappadams from the Curry Diva

98: The Kingfield at Five Watt

97: Raspberry Cream Scone at Sun Street Breads

96: Bacon and Bourbon from 6Smith

95: Biscuits and Gravy at Ward 6

94: Burgers from Peppers and Fries

93: The Everything Bagel from Rise Bagel Co.

92: Bent River Camembert from Alemar Cheese

91: Two large pizzas and a pitcher of beer, Original Red's Savoy

<!———————————————EndFragment———————————————>90: Boiled Peanut Hummus at 4 Bells

89: Chaksuka from Shish

88: Fried Green Tomato BLT from Butcher and the Boar

87: Charcuterie Board at Surly Beer Hall & Restaurant

86: Quiche from Le Town Talk

85: Aloo Tama from The Himalayan