Chef Doug Levy of Feats offers a simple and unique take on a popular dish that's a twist on the classic comfort food.
TUCSON, Ariz. -- — If you've ever been to Feast on Speedway Boulevard, you might know the team in the kitchen likes to switch their menu up each month.
Levy said many grocery stores sell this kind of flour. Diners might find the finished version of this recipe on other menus with the name 'Panisse.' Now it's time to chop the cauliflower. Levy said he recommends you cut in bigger chunks to preserve some of the texture."This just gives it a little meat, as it were. A little heft... so we're just going to take this head of cauliflower like so and kind of peel off those green outer leaves."
After that, fold in the chopped cauliflower. At this point, Levy said, you can sprinkle in your favorite herbs and spices."This would be great with Mediterranean herbs like basil or oregano; it would be great with maybe some garlic."
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