On Tue, 19 Feb 2008 18:20:52 GMT, "James Silverton"
> wrote:

> arthur wrote on Tue, 19 Feb 2008 12:10:17 -0600:
>
> aa> A-
>
>Mashed cauliflower by itself is surprisingly good if a little
>lacking in texture, IMHO.

Agreed. If I wanted the flavor of cauliflower alone, I
sometimes prepare it a la Polonaise. When mashed,
I use a little onion or shallot in fine dice, plus some
minced parsley.

BTW: Undercooking the florets slightly leaves a
little crunch to it. This is also useful if you're putting
the C into a frittata. Today I'm trying a new frittata
with baby asparagus, cauliflower and ham. Should
be interesting. Won''t eat it until tomorrow, tho.

Lamb/artichoke/K olive and preserved lemon
tagine is on deck for dinner tonight. Llanite is
making the taboulleh as I write this.

A-