So, the story goes like this…..
My husband comes home and says, “what ‘cha making?”
I reply, “Cauliflower and broccoli in a tahini sauce.”
Pause…”oh”….lacking excitement and bordering on disappointment.
I smile to myself as that is his usual reaction to anything that includes cauliflower or cabbage.
I pop a small floret in his mouth and wait.
His face looks surprised. He says, “Hey, that’s pretty good!”
I smile triumphantly!
Thank you, Mark Bittman for this wonderful recipe! I bought his book The Food Matters Cookbook last year. I was fortunate to meet Mr. Bittman at a book signing at Fairchild Gardens. (And, yes, I got my copy signed.) I have found many “keeper” recipes and ideas in his book such as his Crisp Marienated Brussel Sprouts and the very interesting Pasta with Fried Zucchini and Cannellini in Vinegar Sauce.
Mark Bittman writes simply and cooks without too many hard to find gourmet ingredients. I appreciate this, as much time can be invested in finding that unusual ingredient or in deciding on its replacement. He also gives many varieations to his recipes and offers up tips on what can be made ahead, etc.
I am pretty sure his stuff is copywrited so I won’t be posting his recipe. Unless, of course, he calls me up to say, go ahead Cheryl, knock yourself out with my recipes! I do encourage you to check out his book. It is perfect for omnivores who are looking to up their vegetable consumption. I also reccommend his book Food Matters where he discusses his personal journey to a more plant centered diet. It is a great first book to self-educate yourself on food policy, processed foods, and your health.
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