Chef Chris Aquino has created an exciting new entree, Vadouvan Curry Roasted Cauliflour, at Marche Wine Bar and Restaurant in Burbank, Los Angeles. The cauliflour is prepared three different ways, roasted with vadouvan curry, pickled raw and pureed. It is garnished with toasted pine nuts, Italian parsley salad and sliced grapes. Vadouvan is a French influenced, Indian masala spice mix with sauteed garlic and shallots. The flavors and textures of this dish work really well together. It is also a great vegan option.
Our Somme recommends a ripe, low alcohol, white wine with a creamy texture like the Chapoutier, Luberon Blanc. Try a chilled glass!