vaunted four syllable name
humbled in chili
Cauliflower has long been the white sheep of the brassica family, elegant to the point of prissiness. Today a change is in the air. I reckon dousing an effete vegetable with beer and spices will harden up its namby-pamby botanical persona.
Day 238 and I’m high-stepping in the haiku.
2 T cooking oil
6 C of chopped cauliflower
1 C chopped onion
2 T chili powder
1 t garlic salt
½ C spicy pickled carrots
½ C beer
1 C tomato sauce
- Sauté cauliflower, onion, chili powder, and garlic salt in oil until the vegetables begin to soften.
- Add carrots and beer. Mix and simmer for 15 minutes.
- Add tomato sauce, mix, and simmer for 15 minutes.
Mission accomplished. Cauliflower has become decidedly butch. I’m actually quite proud of the sauce. The pickled carrots and chili powder lent a robust spiciness to the beer/tomato base. The overall affect was quite welcoming and hearty. Naturally, the sauce would have tasted even better on some sort of cooked animal flesh- such is always the opinion of a meatatarian. The ITP was generally happy with tonight’s offering. As they appear to be quite busy squeezing the last bits of fun out of their waning summer holiday, they scarcely sat to eat this evening. I am pleased to report that no cauliflower-specific complaints were hurled in my direction.