Café Juanita’s Roasted Cauliflower
Chef Holly Smith and her cooks roast this bland crucifer into a caramelized version of veggie crack.
By Rebekah Denn October 17, 2012
This article originally appeared in the November 2012 issue of Seattle magazine.
It may sound less iconic than the braised bunny or tender agnolotti, but Café Juanita‘s roasted cauliflower is every bit—and every bite—as memorable. For this anything-but-humble side dish, chef/owner Holly Smith and her cooks roast the bland crucifer into a caramelized version of veggie crack, spiced with cumin and livened with lime juice, adding a crunch of pine nuts to remind us that we’re at an Italian restaurant. Juanita may be hard on the wallet, but cheaper restaurants have tried to imitate this dish, and they haven’t come close.