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Cauliflower Side

February 8, 2013
Califlower anyone?

Cauliflower anyone?

Lately, at both Michael’s Santa Monica and Michael’s New York, we’ve been expanding our menus to reflect the way all our guests love to eat and dine out today. One of the results is a great new assortment of fresh-from-the-farmers’-market vegetable sides. Take, for example, this terrific cauliflower dish from executive chef John-Carlos Kuramoto and his team in the kitchen at Michael’s Santa Monica. It’s packed with great texture and flavor, thanks to oven-roasting with vadouvan, an Indian spice blend with a distinctively French air. (The seasoning originated in the Indian region of Pondicherry, once a French colony.) And don’t forget those fresh chives for their spark of flavor and color!

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