Cauliflower is such a magnificently versatile vegetable…. The days of boring cauliflower cooked in salt water (memories of childhood) are a thing of the past. Blumenkohlpüree (cauliflower mash) was something I first experienced in Michelin restaurants in Germany and France. Only recently have I started throwing cauliflower florets (tossed in olive oil) in the oven and toasted on a high temperature until they show signs of burning… fantasticly delicious, and…
