November 12th, 2008
|11:33 pm - Romanesco Caulliflower|
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.)
Cool! It looks like a fractal!
It is, in fact, exactly that. Here
is an article about it.
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.
It's spectacular steamed and served whole. The mathies don't know whether to eat it or talk about it.
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.)
|Date:||November 13th, 2008 04:10 pm (UTC)|| |
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.
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.
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.
This is exactly what we'll try then. Thanks for the tip!
Awesome picture! Also, awesome comments!
Yes, thank you, I'm flattered so many people commented. Hah!
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.
As you may know from later posts, it was quite tasty. Yeah!
It tasted better than it looked, even. ;>