As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
I’m a huge fan of any recipe that uses the entire fruit or vegetable. Especially when it’s this pretty! You know, regular cauliflower just doesn’t photograph as well. The purple pops! It’s also quite tasty and the perfect alternative if you love mashed potatoes but want to eat more vegetables.
I never thought I had an issue with cauliflower. In fact, I’ve always enjoyed it, whether puréed into a soup, roasted to a nutty brown, or dragged through a bit of ranch dressing that always seems to accompany store-bought party crudité platters. Any time it is put in front of me, there is a good chance I’ll eat it.
And yet I’ve never in my life cooked it. At least, not that I can remember.
I’d see it in the market, buy a head of the stuff and bring it home where it would just rot in my refrigerator, not so much forgotten as avoided.
I’ve gotten as far as placing one on my cutting board, but when I took out my 10″ chef’s knife, I paused, changed my mind at the last moment, and put the thing back into cold storage. For some reason, I just didn’t want to cut up a head of cauliflower. I never gave it much thought until a few months ago.
And then I remembered Ben.
But don’t lose heart. If your child has decided she hates all things cruciferous, you can trick her into getting excited about eating them. Don’t worry. I’m not suggesting you hide the vegetables (as I am strongly against deceiving kids about food — Santa Claus, however, is a different matter). Rather, I support getting your children interested in eating these amazing vegetables with their eyes wide open, and some of the little darlings will even come to love them. The younger your kids are, the easier your job. So if your kids are a little older, your task will be more difficult, but with a little effort — along with a fair amount of Parmesan cheese and bacon — it’s possible to convince your kids that cruciferous vegetables are not only edible, but quite tasty.
We may not be in a recession yet, but you wouldn’t know that from the way we’re eating. According to Allrecipes, an online cooking community with over 35 million unique visitors annually, the economic downturn might just be causing Americans to cut back on food spending. Traffic to recipe pages using low-cost ingredients, such as […]