stlbites.com – st. louis food blog of bill burge

Caving to a Craving

Oct 8, 2007 farmers' markets, general food, slow food

while I prepare to dazzle with another long winded Kansas City adventure I will attempt to tide all ten of you over with the facts as I know them.

In April I saw the roasted cauliflower Adam Roberts had at Pizza Delfina in San Francisco. It looked pretty damn great.

Then in August longing for his Pizza Delfina experience he roasted a whole head of cauliflower using this recipe from Epicurious. It looks pretty fine too — no?

I was hooked. Cauliflower wasn’t in season but still the craving was gnawing at me. I tried to hold off and for a while there I was on a doing great passing it by each week at the grocery store. It was going to be here soon enough in the fall (or so I gather that’s when cauliflower’s local season is).

But then Paul from Bellews Creek told us about his chipotles at last month’s SLOWednesday ,

and I bought some a few weeks later,

and then it hit me: dried chipotle can be pepper flakes. So I folded.

I’d tell you I’m sorry, but if you had been in my home while this was cooking, you too would know the entoxicating aroma of cauliflower carmelizing while roasting in the oven. You would have dug in as I did and eaten the whole thing.

Roast cauliflower. Your stomach will thank you.