Crispy cauliflower

Photo: Andrew Zuckerman

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When You're Trying to Break Your Addiction to Dill Pickle-Flavored Chips
The first time cooking teacher Kim Kushner, author of The Modern Menu, made this cauliflower dish, she and her dinner guests ate it straight out of the pan, with no leftovers. It's easy to see why: thin slices of the vegetable soak up the puckery lemon-dill dressing and, if you roast them long enough, become crunchy and buttery-tasting.

Get the recipe: Crispy Cauliflower with Tomatoes and Dill
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