Sounds super fancy and intimidating, no? That’s what I thought when I first saw this recipe title but remember kids, don’t judge a recipe by its name. Or a book by its cover. Do judge a wine by its fun label though. 
I came across the recipe a couple of weeks ago while perusing Wegmans.com. After much needling and a little thing called the government shutdown, I convinced my fellow WNY expat Garret to go to the nearest Wegman’s in Fairfax, Virginia. I rarely schlep to Virginia so this was a big deal. But we both had had busy weeks and needed a dose of home. So off to Wegman’s we went.
I didn’t want this trip to turn into a “grab-everything-with-a-Wegman’s-label-on-it” fiasco that would result in a $200+ grocery bill so I preemptively checked out their recipe sections to zone in my Wegman’s mania. Cauliflower is one of my absolute favorite veggies (raw, steamed, roasted, you name it) and after reading the recipe, I thought it was totally doable. And lo and behold, it was! 
At this point, your kitchen will smell heavenly!
And in case you were wondering, my trip to Wegman’s was a smashing success: I stayed within my budget and stocked my pantry and fridge with amazing deals. Can’t wait to share more Wegman’s meals with you!
Oh, and I definitely had a Wegman’s sub. Because of course.
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