There are a few things on my food Bucket List that I know I should have tried by this point in my life, but I haven't. Pho was one of them. I KNOW, I KNOW!!! It's just that, there are so many wonderful things in this city (and beyond) that it took me a bit to get around to it. There are also a million Pho spots in Philly and I wanted to make sure I started at the right one. Luckily for me, I had someone who was willing to guide me in my first Pho adventure at Pho Ha at 6
Take raw cauliflower, cut into florets, and drizzle it with EVOO, balsamic vinegar, salt, pepper, a pinch of red pepper flakes, and locatelli cheese (there should be a sprinkle or so on each floret). Roast at 425 on a baking sheet until one side is browned, flip, and roast on the other side. It will take approximately 20 min from start to finish. The best you’ll ever have!
Have you picked up your copy of Philly Current's recent The Warm Issue yet? It features yours truly, with my two favorite people: my mom and my son! I dish up two soup recipes that are sure to keep you warm all winter long. PC is available in single-issues OR annual subscription(s).