Cauliflower tastes white and a little bit spicy (like white cabbage, but less so) when raw, then tastes beiger the more it's cooked. One of my great-aunts used to cook cauliflower until it was more or less the texture of clotted cream. Yuk.
Well, I do think of it as a sliding scale - just-cooked cauliflower is sort of cream (white, but warmer), only getting to real beige when you get near great-aunt territory. That Delia recipe sounds tasty, anyway. Fresh coriander or coriander seeds?
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