My good friend, Marisa Muñoz, is making a name for herself here in Chicago with her line of “esoteric digestibles” that she makes under the name Witch Pilgrim. I recently got a chance to interview her for Foodie Chicago, and learned so much about her sources of inspiration, philosophy, and plans for the future. Check out her beautiful blog and her interview – you just might learn a thing or two about the art of throwing a sacrificial voodoo cake into the ocean.
The Witch Pilgrim menu
Beautiful Beet-Pickled Deviled Eggs
Chocolate Coconut Nests with Smoked Malden Salt
Marisa and Annie at Annie’s store, Workshop, where the event was held
I’ve seen cauliflower prepared like this a lot recently on restaurant menus. I last had it at Gilt Bar here in Chicago. The wondrous results you get from this simple cauliflower preparation makes it an exceptional side to pastas and meats. You can just pop it in the oven while you prepare the main course. No mad dash right before serving.
1 head cauliflower
fine-grain sea salt
freshly ground black pepper
1.) Preheat oven to 400 degrees. Chop cauliflower into relatively even pieces. In a bowl, toss cauliflower with enough oil to coat and season with salt and pepper.
2.) Spread evenly on a large baking tray. Bake for 30-40 minutes; until very browned. Serve warm.