Josephine's Buffalo Cauliflower
At the year-old Josephine in 12th South, Chef Andy Little roasts it on a "screaming hot" baking sheet with olive oil, salt, and pepper, then tosses it with bread crumbs, sliced celery, smoked blue che...
Cooks We Love
Chef Andy Little of Josephine Cooks Big Flavors
Move somewhere there’s a lot of cranes, was the advice Chef Andy Little received form a friend when looking for a city for his next restaurant. And the year-old Josephine on 12th South seems to be benefiting just fine from the explosive growth in Music City. Little, from Pennsylvania, serves up some of his favorite Mid-Atlantic food combined with Southern influences. Scrapple, a Pennsylvania Dutch favorite, is a mush of pork scraps and trimmings combined with cornmeal, and spices that is sliced and fried. Little’s version is reimagined with toasted dried corn and served with a chow-chow vinaigrette. Esquire magazine’s Josh Ozersky calls Little’s scrapple one of the best things he’s ever eaten.
His cauliflower is also a big hit. Little roasts it on a “screaming hot” baking sheet with olive oil, salt, and pepper, then tosses it with bread crumbs, sliced celery, locally produced smoked blue cheese and buffalo sauce. It’s one of the most popular dishes at Josephine's. He also roasts whole heads of cauliflower to serve alongside roasted Brussels sprouts, and carrots in his vegetable large format meals meant for family dining.
Find and follow Chef Andy Little on Twitter.
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