Interesting things to with cauliflowers

[Kenny]

Bennie likes what he refers to as "air pasta" - that is, pasta without sauce of any kind. So the trick is to make something in which there is little by way of indentifiable sauce. I whipped this one up yesterday and it went down a treat.

*short pasta
*1/2 cauliflower
*garlic (lots)
*anchovies (to taste - I used about 5-6 roughly chopped)
*chopped parsley
*virgin olive oil

Cook finely chopped garlic on low heat in olive oil. Add anchovies and stir for a bit longer. Add small caulitflowers florets for last minute of pasta cooking time. Throw pasta and cauliflower in with garlic/anchovies, then the parsley, then - most importantly for the right texture/flavour - more olive oil. Don't be bashful about it. Yep, it's an oily concoction, but - hey - probably less evel then yer typical carbonara.

Hmmm, unhhh, hmmmm - very yummy.

I also sometimes put larger florets on a baking tray, sprinkle liberally with salt, pepper and olive oil and roast until browned and crunchy. Trouble is, the result lasts all of half and hour around this joint. ;D

Here's an interesting cauliflower I found on Google:

[vicki hb]

Puree cooked cauliflower and potato (equal ammounts and don't blitz it you lazy things) - enough for four people as a side dish, mix in one egg, a little butter, a little freshly ground nutmeg, some real parmesan cheese, fresh black pepper and transer to ovenproof dish then bake it in a hot over till brown on top (you can add extra parmesan or fresh creadcrumbs on top if you like). Good for cold weather. Delicious too.

[Melbin Cup]

Cauliflowers make great fascinators. If you don't know what a fascinator is, ask your wife or just go to the races (horse).