https://www.saltshaker.net/20060623/cuckoo-for-cauliflower Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sun, 24 Jun 2012 11:46:39 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20060623/cuckoo-for-cauliflower#comment-210341 Mon, 07 Mar 2011 12:43:22 +0000 https://www.saltshaker.net/20060623/cuckoo-for-cauliflower#comment-210341 […] most traditional of the evening’s dishes, though still altered in form, individual cauliflower kukus, nice and puffed and brown, served up with a mildly hot jalapeño oil […]

]]> https://www.saltshaker.net/20060623/cuckoo-for-cauliflower#comment-177561 Wed, 21 Jan 2009 12:50:19 +0000 https://www.saltshaker.net/20060623/cuckoo-for-cauliflower#comment-177561 […] you’ll remember the fun with a cauliflower kuku a couple of years ago. I followed pretty much the recipe that I gave there, with the exception that […]

]]> https://www.saltshaker.net/20060623/cuckoo-for-cauliflower#comment-53034 Sat, 23 Jun 2007 14:05:59 +0000 https://www.saltshaker.net/20060623/cuckoo-for-cauliflower#comment-53034 […] Probably cost a fortune. Ours were a little more down to earth and very loosely based on an Iranian kuku. The dough, a simple dough that you’d use for wrapping an empanada here – nice and flaky. The […]

]]> https://www.saltshaker.net/20060623/cuckoo-for-cauliflower#comment-39686 Mon, 14 May 2007 17:43:39 +0000 https://www.saltshaker.net/20060623/cuckoo-for-cauliflower#comment-39686 […] to spice one up a bit. Now, if you’ve been with me for awhile, you may remember the Cauliflower Kuku, a classic Persian vegetable dish. I basically followed the same recipe I presented there, but made […]

]]> https://www.saltshaker.net/20060623/cuckoo-for-cauliflower#comment-510 Mon, 26 Jun 2006 13:43:12 +0000 https://www.saltshaker.net/20060623/cuckoo-for-cauliflower#comment-510 […] Buenos Aires – With most of the weekend pouring and/or drizzling rain, we spent a fair amount of it indoors. It’s clearly moving into the type of weather for nice hearty pastas, stews, and soups, so I’ll be experimenting more with those. With half a head of cauliflower left from the other day’s Kuku, I decided to whip up a little pasta. Sticking with inspiration from the same new cookbook, Silk Road Cooking, which, by the way, I highly recommend, I started with their recipe for a cauliflower and potato curry and turned it into a pasta sauce. Henry “doesn’t like” curry – he’s quite sure. He’s never eaten it, but he knows he wouldn’t. Somehow, whenever I cook something with curry he loves it, but I don’t press the point. He assures me this is one of the best pasta sauces I’ve ever made. Cauliflower Curry Pasta […]

]]>