And I repeat, I’m still obsessed with cauliflower. Here, I’ve cut the head into 1/2″ steaks and charred them in a cast iron pan with olive oil and s+p. And you could stop there, tres delicious. BUT…add a beurre blanc sauce and you’ve got the kind of meal where favors are granted and awe is attained. Photo: Danie Woodward.
It’s Saint Paddy’s Day tomorrow and in honor I made my favorite salty, vinegar-soaked spud salad. It’s so good. To make it my own, I added jicama, sherry vinegar and green peppers. I also used red potatoes instead of yukons. This is the perfect marriage of potato salad and coleslaw. Slainte! Photo: Becca Henry.
This is an amazing pizza alternative. The crust is similar to a zucchini fritter (shredded zukes, eggs, flour and cheese) which you bake up golden brown and then pile on the toppings and bake again for 10 minutes. I’ve tried with and without a tomato sauce and with is definitely better.