Sal’s Italian Kitchen

Somewhere along the way, cauliflower replaced Brussels sprouts as the trendy vegetable we used to love to hate. At Sal’s Italian Kitchen, the pallid florets get emboldened with color and flavor. Roasted to a golden brown, tossed with an anchovy-garlic oil and scattered with crispy fried capers and fiery rings of cherry peppers, this appetizer is a must order.