I have been in a funk my friends. Distracted by life and somehow not finding inspiration to write. In between new jobs, new family members and winter malaise, I have not been writing. But yesterday, something woke me up; it was a cauliflower.
Winter is the time to indulge your home comforts and there is nothing more indulgent than sharing good food and good wine with the people you love. Yesterday I had a few friends over for lunch, it had to be a one pot wonder as I was busy baking birthday cake too. I made a nurturing chicken stew/soup thing with cannelini beans and lots of fresh vegetables.
I am a cauliflower devotee from way back and a few years ago, was introduced to the idea of roasted or fried cauliflower. When tossed in a pan with olive oil, salt and pepper until it is golden brown and crispy, there is a delightful element of sweetness. It becomes a big, powerful flavour hit when cooked in this way and adds a little somethin’ somethin’ to a dish.
And so, my chicken stew was studded with little golden nuggets of crunchy cauliflower.
As I put the cauliflower on a plate, the sun came through the skylight and reignited my enthusiasm and a little inspiration came my way…
Next time you make a cauliflower soup or even a roast dinner, try frying your cauliflower in a pan once blanched. Fried in olive oil in a hot frying pan and scattered over something delicious, it becomes the hero ingredient.
Little chef is back!