A Cauliflower Kick

Thursday, December 17, 2009

Earlier this week, I made Mark Bittman's Curried Cauliflower Flatbread. The flatbread makes a great lunch when paired with a green salad (this week's salad combo is cherry tomatoes, avacado, arugula, red onion and feta).

Then last night my friend Samantha and I got to talking about cauliflower, she says this Roasted Cauliflower with Kalamata Vinaigrette recipe from Gourmet's September issue is amazing. In fact, her exact words were "you won't believe how good it is." It also get four "forks" on epicurious.com--I've added it to the top of my to-cook list.

All that talk of cauliflower last night made us order a cauliflower crostini as part of our meal at 'inoteca's Murray Hill outpost. While everything we ate was delicious, the eggplant lasagnette was just about the best thing I have eaten in recent memory. Made with paper-thin slices of eggplant instead of lasagna noodles and layered with meat-free tomato sauce, this was one spectacular vegetarian dish.



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