We've talked turkey, now it's time to talk side dishes for your Thanksgiving feast. Chef Billy with Restaurant Associates told Tonia's Kitchen about one of his favorites; roasted cauliflower. Chef Billy says each floret of cauliflower should be spaced separately on a cookie sheet. That allows each individual piece to stand on its own, and retains it's nutrients. When its done, Billy recommends you then toss the pieces with grated Parmesan and a drizzle of olive oil. Yum!
