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Wednesday, October 01, 2014         

EAT YOUR VEGGIES


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Flower power

Crunchy cauliflower takes on surprising depth of flavor when roasted or simmered

By Joan Namkoong
Special to the Star-Advertiser

POSTED: 01:30 a.m. HST, May 07, 2014

~~<p>Cauliflower has been something I've eaten occasionally from a crudite tray, crunchy, mildly flavored and good with a dip. It's not a vegetable I usually included in my cooking repertoire -- it needs a bit of accompaniment, and my recollection of cheese sauce over cauliflower doesn't fit with my current idea of good-for-you foods.</p>
<p>But I recently had some roasted cauliflower that changed my thinking entirely. Thick slices pan-seared to a deep brown, then roasted in a hot oven -- the nutty, mild flavor and delicate crunch have made me a cauliflower convert.</p>
~~

Cauliflower has been something I've eaten occasionally from a crudite tray, crunchy, mildly flavored and good with a dip. It's not a vegetable I usually included in my cooking repertoire -- it needs a bit of accompaniment, and my recollection of cheese sauce over cauliflower doesn't fit with my current idea of good-for-you foods.

But I recently had some roasted cauliflower that changed my thinking entirely. Thick slices pan-seared to a deep brown, then roasted in a hot oven -- the nutty, mild flavor and delicate crunch have made me a cauliflower convert. Login for more...



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