Roasted cauliflower and apple
Roast
Roasting
A seasonal manager for the Inwood Greenmarket in New York City asked me to do a culinary demo on cauliflower. I hadn't cooked the vegetable since I tried to make an Indian dish a long time ago. I looked up a lot of recipes, like the one in The Essential New York Times Cookbook to find out how to properly roast cauliflower. From there, I added apple because I wanted something sweet to go along with the vegetable. Then I added rosemary and thyme. When I ate the roasted cauliflower and apple, it still needed something more. At the time, I had been interning at Roberta's, a restaurant and pizzeria in Brooklyn, where white balsamic vinegar is used on salads. I drizzled the light vinegar over the vegetable and fruit and it made the dish pop.
Share:
0
20
0
Comments