This is a short one, and it's food related, because I love food...I promise the next blog will be an eco-friendly one of some sort. Omg I could eat both of these plates right now and it's seriously only 10am.
I guess my obsession with fried cauliflower began at a very early age. We Czech people have been frying this vegetable for decades now... so I don't want everyone to think that it's a new thing, because it's not. It's seriously on all the hip little restaurant menus around town, but no one does it better than the Czechs do, that is the truth.
Forget the deep fryer and pan fry it instead to a golden brown on a cast iron skillet. Trust me, it's the best. And forget the spicy red chili sauce. You need to dip it in a tangy/sweet type tartar sauce. Here's the best recipe I could find online: Smažený květák.
And it's not just the Czechs that having been frying this veggie. I have to say that Indian Pakora is pretty damn good, but again it's deep fried. You don't really get the taste of the cauliflower because of all the overwhelming spices. If you can find a restaurant that pan fries it, go for that instead but ask your server first. Here is pakora and it looks like it's pan-fried.
The best fried cauli I've had in town has been at Piva Modern in New West. It's simple yet delicious, tossed with minimal seasoning and parmigiano-reggiano, see below pic. You also have to have the vongole (linguini w/clams) as well. It's to-die-for...it really is. And if you don't like clams, well I kind of feel sorry for you.
The second best deep-fried cauli I've had has been at MeeT (Main, Gastown, Yaletown). They toss it in a tangy/spicy sauce and it is quite delicious. Not overly deep-fried, crispy on the outside and soft on the inside, it's a must if you dine there.
There's so many ways you can cook cauliflower. I love roasting it in the oven with salt, pepper and olive oil. It's that good. And the smaller bits are the best!
Cream of cauliflower soup is a must as well. You can basically add cauli to just about anything. Such a versatile & winning vegetable ;)
Did I mention it makes an amazing carb-free pizza crust? Pulse the cauliflower in the food processor to make cauli-rice (it's stinky tho)! Cook in the oven (don't let it brown) or steam it. Once it cools down, toss cauli rice with egg, salt, oregano, pepper and parmigiano-reggiano. Spread out onto a silicone baking mat until it resembles pizza crust. It won't, but try it anyway lol. As long as it's flat, it doesn't matter what shape it is, it's not like you're making it for your mom, in which case, it better be round as f***. Bake again for about 20 minutes. Let it cool down, add your toppings, then bake again. It's time consuming but worth it. The key is: get rid of all the excess moisture.
ALL HAIL AND BOW DOWN TO THE MIGHTY CAULIFLOWER.
What's your go-to cauli recipe? Share please!