I'm unsure when I fell in love with cauliflower. I'll eat it nearly any which way, even steamed for too long in an institutional cafeteria. People claim it has no real flavor; I disagree, but I also do find cauliflower so mutable.
Tonight's dinner: cauliflower steak with a sauce which is a puree of cauliflower offcuts, based on Dan Barber's recipe.
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| panfrying to brown so attractively |
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| buerre noix with capers frizzling happily |
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| cauliflower puree puddling beneath roasted cauliflower steak |
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| cauliflower steak with puree of cauliflower, and buerre noix with capers |
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