This week on Cooking Issues, Dave Arnold and Nastassia Lopez field some listener questions about topics such enzymatic peeling, baking vegan deserts, and seasoning steaks. Listen in to hear Dave and Nastassias NYC restaurant recommendations, tips on curing meat at home, and using different juniper substitutes. Why can cauliflower turn brown? And did you hear about that vegan gelatin company? Tune in to learn more! Cauliflower like all other brassica-style things, contains a lot of sulfur containing compounds...as you cook these things for a long time, various things happen - they get stinky, they got old, you get lipid oxidation, and then they turn brown. -- Dave Arnold on Cooking Issues