Bon Appetit Magazine, Nov 2015, p. 12
5 stars
Someone wrote to Bon Appetit and asked for Chef Stephanie Izard's recipe from her restaurant Girl & the Goat in Chicago; I'm so glad that they did and that they published this recipe.
If you don't like cauliflower, try this and you may change your mind -- this side dish has tons of flavor and texture and is oh so easy to make. This will be served at our next dinner party.
Ingredients: cauliflower, toasted pine nuts, panko, Parmesan, thinly sliced pickled red peppers (such as Peppadew) garlic, butter, Kosher salt, pepper and mint (we didn't add the mint but that would have added yet another layer of flavor)
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