Family, I have a breakthrough to share. Some of you may already have been aware of this, but it's new to me. Cauliflower rules!
I've always been mildly in favor of the cauliflower. It was among my favorite relish tray items, and I appreciated it steamed with broccoli. But this year, I took cauliflower to new levels. Creamed with tyme and pepper--amazing. Roasted with a bit of sage--heaven. Pickled--unexpectedly tasty.
And most recently: Chopped finely and added to a vegetarian chili. Having a ton of near-expired veggies and only kidney beans in the cupboard, I set about to make a blindfold chili. I was a bit intimidated, because my mom's chili is a masterpiece. But somehow, the random components yielded a chili that I'd pit against the best of 'em. And the cauliflower stole the show--same chunky-chewy texture of ground beef, a nice temper to the spice, and a pretty color to boot. Try it.
This weekend, I'm continuing my adventures in cauliflower with a variation on this recipe for Indian cauliflower bread. Bon apetit!
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