Made one of my favorite appetizers yesterday, empanadas. Again, trying to be a responsible omnivore, I decided to make picadillo using cauliflower instead of ground beef. Surprisingly if you closed your eyes and ate the finished product you would honestly not have any idea about the swap.
Yesterday I woke up early, went yo the Baltimore farmers market, picked out a few things, and then cooked them for chefs dinner at B&O.
Spring onion romanesco cauliflower, purple broccoli, and squash blossoms.
Soft shell crab, ricotta-spring onion-crab stuffed squash blossom, corn puree, and sauteed cauliflower.