If you had told me prior to last month that I'd ever get excited about cauliflower, I would have given you that face...you know the one. And if you don't, let's just move on. Working my way through Deb Perelman's Smitten Kitchen Every Day (although admittedly I have not yet used it EVERY day), I came upon her recipe for roasted cauliflower, with the ultra sexy title of CAULIFLOWER WEDGE (pages 42-43). But I like the understated title because it holds a secret... THIS IS THE BEST CAULIFLOWER YOU WILL EVER HAVE. Ok, so maybe it is *my* favorite cauliflower. It doesn't have to be yours. It is light and flavorful, and you can still taste the sweetness of the cauliflower. And it looks pretty on the plate! Part of what makes this recipe so great is these: Those are fried capers. I'm certain if you put fried capers and parmesan on just about anything you can eat it! Except eggplant. There is no helping eggplant. The recipe calls ...
On either side the river lie Long fields of barley and of rye, That clothe the wold and meet the sky; And thro' the field the road runs by To many-tower'd Camelot; And up and down the people go, Gazing in the oven low, Round a kitchen island there below, The kitchen of Shallot. (With apologies to Tennyson)