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Romanesco Caulliflower - Luke McGuff

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November 12th, 2008


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11:33 pm - Romanesco Caulliflower


Ballard, Seattle
November, 2008

According to the Google results for Romanesco Cauliflower, more people photograph this than eat it. Hah! If anyone has a recipe for Romanesco cauliflower, I'd appreciate it. Thanks! (Maybe I didn't just dig enough.)

(13 comments | Leave a comment)

Comments:


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From:oldmangrumpus
Date:November 13th, 2008 07:35 am (UTC)
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Cool! It looks like a fractal!
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From:holyoutlaw
Date:November 13th, 2008 07:56 am (UTC)
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Thanks!

It is, in fact, exactly that. Here is an article about it.
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From:lamentables
Date:November 13th, 2008 08:19 am (UTC)
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We just do with it whatever we'd do with ordinary cauliflower, but replace the word 'cauliflower' with 'fractal'. Fractal cheese or curried fractals, mostly. Nice plain with melted butter and a spritz of good vinegar.
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From:bitterlawngnome
Date:November 13th, 2008 02:51 pm (UTC)
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It's spectacular steamed and served whole. The mathies don't know whether to eat it or talk about it.
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From:apostle_of_eris
Date:November 13th, 2008 03:57 pm (UTC)
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Didn't Salvador Dali once arrive at the Sorbonne or somewhere to give a talk in a Rolls Royce filled with cauliflower because he'd just seen the logarithmic spiral in cauliflower?
(& don't get your anti-intellectual knickers in a twist -- I eat ore than my share of aloo ghobi alone.)
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From:vgqn
Date:November 13th, 2008 04:10 pm (UTC)
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Cook it like any cauliflower. Though it's a shame, of course, to puree it. Have you ever roasted cauliflower? Separate it into spears, toss with olive oil, salt, & pepper, roast at 400, turning occasionally, until flecked with brown. Yum.
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From:shelly_rae
Date:November 13th, 2008 04:30 pm (UTC)
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Roasting is my suggestion. It gets all carmelized and brings out a nutty sort of earthy sweetness. I'd add in some rosemary and perhaps garlic with the olive oil, salt & pepper or if those delicious golden chantrelles are also still at the market cook the fractal cauliflower for 30 minutes then stir in the mushrooms for the next 30 or so--yum!

Your photo made me think of sea creatures rather than a vegetable.
Anon
From:sculptruth
Date:November 13th, 2008 05:25 pm (UTC)
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Third the roasting; it's the only way I'll eat any cauliflower. For an extra savoury kick, roast it on a bed of herbs -- my favourite is thyme.
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From:holyoutlaw
Date:November 14th, 2008 01:11 am (UTC)
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This is exactly what we'll try then. Thanks for the tip!

From:sculptruth
Date:November 13th, 2008 05:25 pm (UTC)
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Awesome picture! Also, awesome comments!
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From:holyoutlaw
Date:November 14th, 2008 01:10 am (UTC)
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Yes, thank you, I'm flattered so many people commented. Hah!
From:don_fitch
Date:November 18th, 2008 10:50 pm (UTC)
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That does it! I'll Take Steps soon -- like driving over to Claremont on Thursday to check that horribly Yuppy Boutique that often has interesting seeds, and if that fails, will check online sites & order by mail. It's still not too late (here in Southern California) to start Cauliflower for harvest in the Spring, and I _do_ want to grow some Romanesco.

Thanks for the photo -- things like this are easy to photograph, because the subject is intrinsically interesting, but not so easy to photograph this well.

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From:holyoutlaw
Date:November 18th, 2008 11:11 pm (UTC)
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As you may know from later posts, it was quite tasty. Yeah!

It tasted better than it looked, even. ;>

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