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About the Recipe: This vegetable combines with delicious arugula greens and almonds to create a vegetable salad that is perfect to serve with pasta dishes. Roasted cauliflower adds a warm delicious flavor.
Recipe by: Chef Sarah Grueneberg
Sarah Grueneberg from Monteverde restaurant loves cauliflower for its versatility. “It’s great raw, blended, or roasted,” she says. “Like a blank canvas.”
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Cook’s Note: I used a white cauliflower but Chef Sarah also uses Romanesco. I also used smoked almonds in place of Marcona almonds.