 Last week I was away cooking for a retreat hosted by the Callanish Society (check them out if you don't know of them) and I found myself needing to find a recipe to use up some excess cauliflower.
Some of you may have already noticed that cauliflower is 'in' right now. This cruciferious vegetable is part of the species Brassica oleraceais - plain language, this means, it is part of the cabbage family which includes broccoli, kale, cabbage, brussel sprouts and collards. Cauliflower has been around for a while - to be specific - dating back to the 6th century B.C.! Many of us associate it with the white curd-like looking florets, but it comes in a variety of stylish designer colors: white, orange, purple and green! |
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February 2018
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