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The Traveler's Lunchbox - Journal
Soft-as-Silk Cauliflower with Crispy Garlic and Anchovy-Caper Mayonnaise I suspect today's recipe is going to be a hard sell. It offers no exotic ingredients, unusual spices or trendy cooking methods à la sous vide . It contains no pasta, cheese or chocolate, and hasn't been culled from the pages of the latest celebrity food tome. It's not even very visually appealing, essentially consisting of various shades of beige. And it that weren't bad enough, the things it does feature are firmly entrenched at the top of many people's 'most-detested' lists: anchovies, mayonnaise, cauliflower, and a pot of boiling water as the main cooking medium.
We have been stocking on the bounty of Spring produce left and right lately. Strawberries, peas, rhubarb, ronde de Nice , baby Vidalias , etc... The farmers market is in full swing and my mind is buzzing with photographs to take of all this beauty. It was torture however these past two weeks to cook for two and only one could eat. Yes, I had mild complications from the tooth extraction and for two weeks I was barely able to finish a bowl of soup. I would make Bill a meal and send mine through the blender.
