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Table Talk

3 South Florida Restaurants Making Sure You Eat Your Vegetables

Cabbage Al Fuego

If you’ve never been fond of cabbage, the Cabbage Al Fuego served at Lona Cocina Tequileria just might change your mind. The veggie is charcoal-roasted and placed on top of a pipian sauce. It’s then topped with cream, cotija cheese and truffle oil, and a sprinkle of onion ash. “The Cabbage Al Fuego is a great entrée item for vegetarians,” says chef de cuisine Israel Delgado. “It’s hearty and even served with a steak knife. For meat lovers, the dish can be enjoyed family-style and as an addition to the rest of the meal.” Lona Cocina Tequileria, 4204, 321 N. Fort Lauderdale Beach Blvd., Fort Lauderdale; 954.245.3069; lonarestaurant.com

Roasted Heirloom Cauliflower

Doc B’s Fresh Kitchen provides a tasty twist on a veggie fave. The Roasted Heirloom Cauliflower is not only photogenic and naturally tri-colored (green, yellow and purple), but it’s sure to please the palette. The roasted cauliflower rests on a bed of kale pesto and is sprinkled with golden raisins and Marcona almonds. Doc B’s Fresh Kitchen, 452 N. Federal Highway, Fort Lauderdale; 754.900.2401; docbsfreshkitchen.com

Caponatina Eoliana e Crostini

With a name as lovely as Caponatina Eoliana e Crostini, the dish better live up to expectations. Good news—Osteria Salina’s specialty featuring hearty bites of eggplant, tomato, golden raisins, celery, agrodolce and capers doesn’t disappoint. ​​“The dish​ is vegetarian and gluten-free friendly, making it a vibrant dish with a beautiful flavor profile that everyone can enjoy,” says executive chef/co-owner Cinzia Gaglio​. Osteria Salina, 9 SE Seventh Ave., Delray Beach; 561.330.1237; osteriasalina.net