Who says cauliflower, cabbage and beets have to be bland?
As 225 Dine reports, Baton Rouge chefs are getting creative and transforming the seasonal harvest vegetables into alluring, savory dishes you’ll want to sink your teeth into.
Head on over to The Overpass Merchant and try the fried brussels sprouts.
“These crispy delights are kissed with a light lemongrass vinaigrette that makes them both addictive and refreshing,” 225 Dine reports, further suggesting you try the pepper jelly and parm Brussels at The Pelican House and the sweet chili Brussels at Umami Japanese Bistro.
Cocha proves cauliflower, a versatile veggie that typically gets a bad rap, can be transformed into creamy, decadent sides and dips. The restaurant’s warm cauliflower dip “tastes and feels like a substitute for bean dip or hummus, with curried toast points for crunch,” 225 Dine writes.
And Beausoleil Restaurant & Bar’s roasted beet salad is a mix of beets, burrata cheese and fried capers in a walnut vinaigrette that offers a beet-centric approach to one of the most colorful and occasionally off-putting veggies.
Read about more savory seasonal vegetable dishes served at restaurants around Baton Rouge. And be sure to sign up for the free 225 Dine e-newsletter to get your fill of local culinary news each week.
