This is a great website for foodies! I am going to try this asap!
Mark Twain described the cauliflower as ‘cabbage with a college education’. Now I am starting to educate myself about this mysterious white vegetable.
I started to sauté cauliflower about a year ago, which went down very well with my partner who normally detests the stuff. I llike to fry the florets in a little oil and butter with a sprinkle of curry powder and cumin/fennel seeds. I have not tried roasting it yet but feel inspired by the idea of golden, crisp nuggets like sun bronzed, albino baby trees. You can always roast the cauliflower for this recipe, if you’d rather.
Cauliflowers contain mustard oils, which give the cauliflower its lovely flavour but also break down into a variety of sulphurous compounds as it is heated – this explains the smell which worsens the longer it is cooked for. It doesn’t seem to emit anything unpleasant cooking in this way…
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