This week, Oscar Mesa from Locali-Pizza Bar & Kitchen, shows Tina Redwine how to make savory spring dishes. 

 

We’re saving the core of the cauliflower because that’s going to give us bigger slices and make it more presentable and more enticing to eat.
Take the half of the cauliflower and place it on its flat side facing down with the core facing towards you.
Cut the half in half so you’ve created a quarter.
Turn on its side and hold your knife at a slight angle so you can cut off the green parts.
Then cut the piece that’s left into chunks that fit into a mandolin. Carefully pass these pieces through the mandolin so they come out nice and intact looking like a piece of coral.

Locali-Pizza Bar & Kitchen