Browsing Tag

Cauliflower

Cauliflower Steaks with Parsley and Pistachio Gremolata

Dinner

Seared Cauliflower d

I’m currently VERY obsessed with the show Catfish. Are you familiar? If not, let me brief you, presidential-style.

Catfish is a show on MTV that is about people getting “catfished.” One person writes the show asking for help with an online relationship they have been carrying on for some time, in many cases years…YEARS!! The other person is always hesitant or refuses to meet in person, and for good reason; in most instances that other person is hiding something, i.e., is another gender, is in a relationship, doesn’t look like their online “person,” etc….

In all cases, it’s about two people who are in love with each other, are hopeful, are romantics, and often times–even if a little strange–are working toward happiness. It’s a reminder that loving someone, being loved back is what happiness is. And most people will go to great lengths for it. Even if that means turning to the internets. Consider me obsessed.

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Roasted Curried Cauliflower

Appetizers, Dinner, Sides

Cauliflower and I have a thing. My love for this cluster of white, mild-tasting florets runs deeeeep, guys. Deep.

Spicy Cauliflower Soup? I make it. So cozy and delicious. Cauliflower Puree? It’s like the healthier version of mashed potatoes…that’s almost better. I dig it. I even love it in its simplest form: sauteed in a little butter, olive oil with a few red pepper flakes. Good. Solid.

I know good and well there’s no evidence of my adoration for cauliflower on this blog, and there’s a reason. It’s shallow, but I dunno, cauliflower is kinda ugly. Like, not ugly ugly, but it’s not a looker, you know? It’s pale..kinda boring to look at and when you cook cauliflower it becomes even more unattractive. LAME of me. SHALLOW of me. Whatever.

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Cauliflower and Brussels Sprout Gratin

Dinner, Sides

CauliflowerGratin

Everyone, please meet my go-to. You all have a go-to, right? Let’s first discuss what constitutes as a go-to….Well, it’s usually one of those super easy, simple meals that you know will be a crowd pleaser. And best of all, a go-to is something you can make sans recipe and probably, if your life depended on it, with your eyes closed and one hand tied behind your back.

You see, me and this dish have a history. A long history that first started with me making it as a side dish to a roast lamb on Easter. (This dish won against the lamb, by the way.)  And then it made a dinner at a pot luck dinner with some supper club friends. And then I served it to some friends along side a salad for a light, vegetarian dinner.

BrusselSproutGratinCU

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