Savory spinach crepes filled with fresh ricotta, parmesan, basil and garlic-laced plum tomatoes. All that is good, right and particularly delicious in the world right now.
Roasted cauliflower tossed in a spicy, savory tomato sauce with a hint of vinegary sweetness. Typically the cauliflower would be battered and deep-fried first but given my recent obsession with roasting and knowing how messy and fussy frying is I went the easier route. The timing works out perfect because while the florets are roasting you can get busy making the sauce.