Sunday, April 02, 2006
Mon petit choufleur
Cauliflower is a vegetable that deserves more respect. Having recently returned from the librarian karaoke challenge (I was actually at a three-day conference, of which the karaoke was a small but entertaining part), yesterday I made myself a lovely Indian meal of yellow rice, flatbread, and cauliflower pakoras. Apparently, true pakoras are vegetable fritters made with chickpea flour, but my recipe - from Robin Robertson's truly useful Vegan Planet - called for all-purpose flour. The trick is to thinly slice the cauliflower so that it cooks all the way through during its short bath in the hot oil. The result? Melt-in-your-mouth veggie goodness underneath a crispy, spicy exterior. Mmm... the flatbread and rice weren't bad, either.