Cauliflower

Hmm. Enough rubbish film critique. Tonight we are eating cauliflower. It has become such an underrated vegetable that many farmers are considering not growing it any more. I think that would be a tragedy. Anyone who doesn't like cauliflower either has never had it cooked nicely or is barking mad. It has a lovely delicate flavour but is sturdy enough to be the perfect vehicle for much stronger flavours like cheese, garlic and anchovies. Cooked to perfection it is soft but nubbly, crumbling in your mouth under the slightest pressure - the perfect comfort vegetable if such exists.

I was nearly put off it as a child when one day my sister and I were given a bowl of caulifower each. I think we were being pests in the take-away so were sent off into the front reception room to play with food. We added tomato ketchup and mashed it up. It was horrible. However, rescue was at hand - my dad used to sauté some garlic and a sliced pork chop in some oil, then add cauliflower cut into chunks, followed by a little water, seasoning and a dash of oyster sauce and soy sauce. Simmered until tender it was salty, chewy, lumpy perfection.

And the leaves are perfectly edible and actually rather lovely to eat. I hate to waste food, so I try to use as much of the vegetable as possible. Here's a great way of using the whole thing:

Sautéed Cauliflower (I could eat half a cauliflower by myself, but then I'm a bit weird so quantities are arbitrary)

Cut all parts of the cauliflower (leaves, stems, florets) into chunks. Lightly boil for about five minutes, then sauté in olive oil with sliced garlic, dried chilli flakes and a few anchovies for a good 10-15 minutes or so until there are nicely browned patches on the pieces of cauliflower. Check and adjust the seasoning and serve. You can add parsley, pine nuts, capers... anything you think would work. I could eat this with anything. I bet it's a marvel just on its own with toast, or maybe as a side dish with some fish.