During a busy week in a restaurant kitchen, I was checking the walk-in cooler doing the order for the following week. I came across three big cauliflowers that for some reason hadn’t been used. As the weather was rainy and cool, I decided to roast all the cauliflower and make soup. It sold out the same day. So here it is, simple, nutritious, with the depth of flavour that roasting gives. Enjoy! Continue reading
One evening, in the mid-seventies, our family had neighbours over for dinner. Their recent high-school graduate daughter had just returned home from a Katimavik type course. We were told that she was now a “vegetarian” which sounded a lot like “alien” coming out of my mom’s mouth. What to serve? Mom had recently adapted to our father’s new diabetic diet, and now here she had to come up with another special dish. She created a mushroom barley casserole (using tinned mushrooms) that fit the bill. While we chatted and heard the stories of groups of young people finding their way (I still have visions of everyone in corduroy caftans with wooden bead necklaces), I watched as Mom’s casserole emptied. Everyone was eating it to the last scrap. I was so proud of her, how clever!
Nowadays, when cooking for even just a couple of guests, there seems to always be someone who’s intolerant or allergic to certain foods, or on a special diet due to a more severe medical condition. Mom used to toast the barley in her version of essentially an oven-baked barley risotto. Here I’ve toasted the barley, and roasted the cauliflower giving the dish a wonderfully earthy flavour, so that once again, every last scrap will get eaten. I’ve put quote marks around risotto, as there isn’t a “scrap” of rice in it! Continue reading
Cauliflower has never held much charm for me. A little lack lustre, usually served with some overpowering sauce of some sort. I do like it in Indian dishes, where it seems to have more strength, more depth. Then I tried roasting it. Wow. I love roasted cauliflower! Who knew that that’s all it needed? Here I serve it with pasta, a bit of crunch and a bit of spice. Using a whole cauliflower head, it makes a fair amount, but it always gets eaten. Continue reading