I am of the mind that often you can tell more about the quality of a restaurant by the side dishes than the main course. A main course is obviously going to be the the focus the majority of the time, but if a restaurant puts as much care and finesse into their sides as they do the entrees, it’s likely someplace I’ll want to return. If you follow me on Facebook, you’ve heard me mention numerous times how much I adore Traders Point Creamery, specifically their restaurant The Loft. I nearly always order their vegetable side option, and it is always amazing. This particular dish was inspired by a side dish I ordered there a few months ago. I can’t remember exactly what my main course was that day (I do remember loving it, as always) but the thing that stuck out to me afterward was the roasted cauliflower with red pepper coulis. Any place that can make me daydream about cauliflower is pretty spectacular, if you ask me.
Early this fall I set out to recreate the dish at home and it was quite easy to do. Unfortunately my first couple of attempts were devoured before a photo was even attempted, but I finally made it happen. Since eating more veggies is totally in right now, and will be at least until the end of January, this cauliflower is here to help. And the great thing is, it’s so easy to make and so tasty, I bet you’ll keep making it even after this month is over.