Cauliflower done two ways: creamed, then fried with crisp capers, or roasted whole with a spiced yoghurt
Last week, I came home from the greengrocer with two cauliflowers as big as my head. There is a milky, comforting calmness to cauliflower that I crave in the same way as mashed potato or buttery polenta. We ate a lot of it this week; I topped a spice-spiked lentil pie with buttery cauli mash instead of potato; we ate these pleasingly fritters with crisp edges and pops of capers for dinner; and I baked the second cauliflower whole with panch phoran – a favourite spice mix used in India, Nepal and Bangladesh. It’s a quick flavour fix that works really well on roast cauliflower.
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