The pale cauliflower never turned me on as much as his beautifully green cousin broccoli does. Always felt that the white inflorescence is rather tasteless and bland unless consummated with cheese and milk in a gratin. Recently though he has been courting me unfailingly, and I finally succumbed because he is low in fat and carbohydrates and rather high in Vitamin C, with fleeting appeal of Vitamin B and K. Besides his sensibilities, I discovered he is also pretty flexible and I can meander him in different ways, depends on the mood and time of day. His affection is beginning to grow on me and its only right that I start giving him some credit, afterall Cauli is the new black!
So here’s a recipe, with the Cauliflower done roasted and the other, blitz finely to resemble cous cous, served with a Vietnamese dressing which is sweet, sour, spicy and salty in nature, which pairs
perfectly in this salad.
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