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Now I’ve got nothing against cauliflower…
and I’ll even cop to a flagrant misinterpretation of a Mary Poppins related pun, but if I see another post on my newsfeed extolling the multifarious newfangled things to do with the humble cauli, well, I may have to convert to broccoli.
I have no desire to pulse said brassica into something resembling rice. My heart does not flutter at the prospect of a cauliflower steak. Why, in the name of all things holy, would I want to make a damn pizza crust out of it ? And the prospect of putting it in a cake makes me break into a sweat. Yet it seems to be 2016’s trendy, not to mention, versatile, vegetable.
I love it in a curry; I love it roasted whole, with cumin, I can even handle it dished up in a cheese sauce, and I am fully expecting the ‘low carb’ brigade to shame me into some ritualistic self flagellation (probably with a leek) for being a naysayer. Tough – although I do apologise for any traumatising mental imagery that may have conjured up.
I’ll grant you, pairing wines with cauliflower just got a whole lot more interesting; not because of the cauliflower, but because of the plethora of ways to prepare it, season it, sauce it, and serve it. My morbid curiosity got the better of me – I even made a quick reference visit to a usually reliable f&w matching website, purely to vindicate myself on this score. Frankly I was feeling quite chirpy about the entire exercise until, beneath the cauliflower article, it showed pairing options for kale and sprouts. Kale & Sprouts. So many jokes, so little time.
Given that tonight’s post was supposed to be about next weeks trip to Barcelona, the iWINEtc conference, and the launch of a friend’s painting exhibition, I think it’s fair to say my ire was sufficiently roused to upgrade something oft viewed as a side dish, to the main event ! Bon Ap.