Chef Danny Trace offers this item as part of his two-course, $25 Farmer’s Corner menu at lunch, as well as part of his $80 six-course vegetable dinner. Lot 42 is a section of Gundermann Farms near Houston, where this cauliflower is grown. Trace cuts the cauliflower into half-inch slices without coring it. He drizzles the vegetable with grapeseed oil and sprinkles it with sage, thyme and oregano, and roasts it until tender. RELATED • Potato gnocchi • Pizzetta ...
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