Cauli 2-Ways with Nuoc Cham

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 ...