LCBO Food & Drink Autumn 2015

THE VEGETABLE PLATTER Cauliflower with Salsa Verde Vinaigrette, Belgian Endive Tart and Pan-Roasted Carrots with Orange Salsa

Whole cauliflower with a great dressing, caramelized Belgian Endive Tart and roasted carrots together make a delightful vegetarian option. This platter highlights the trend of vegetables taking a starring role in cooking. Each of these dishes works with other non- vegetable proteins in these menus. Indulge in a chocolate dessert such as chocolate pot au crème for dessert. recipes on page 164

114  FOOD & DRI NK AUTUMN 2015