January 2010

Sun Mon Tue Wed Thu Fri Sat
          1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30
31            
Blog powered by Typepad

« APPLE, CURRANT, AND CARAWAY STUFFED CHICKEN BREASTS | Main | BRAISED FENNEL WITH LEMON »

Comments

Jessica

This seems like it would be really salty -- I recently made something [that I can't recall exactly] with capers and olives and I was thirsty for like three days. Or does the sort of veggie-carby-ness of the cauliflower negate that?

Grant

It was not salty. The cauliflower is really mild so it seems to be able to stand up against the capers and the olives. Also, olives can vary in saltiness. The ones I used were from a woman I always buy olives from at my local farmers' market. Did you use fresh olives or jarred?

Luisa

I made a version of this from the LA Times a few months back, it had an anchovy or two melted in for more background flavor and was among the more cauliflower dishes I've ever had.

Luisa

more, um, delicious.

Aisha

Just tried your crispy cauliflower recipe, and it came out great. I was worried that it might be too salty but the cauliflower diffused that. I think next time though I will cut the cauliflower peices smaller but still overall it was great. Thanks!

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment