I like cauliflower, broccoli and romanesco and so does the family. My husband especially likes cauliflower mashed/smashed to resemble potatoes because he loves potatoes. It’s an Irish thing.
While I was washing the big, white, beautiful cauliflower from Fresh Paradise, I started thinking about a number of things.
For example, everyone seems to be saying that you can use and keep scallions forever if you cut from the top, leaving the root, and place in a glass of water in a sunny window. The scallions are supposed to grow back. We’ll see.
I would really like to have a dedicated photographer like Jamie Oliver’s but since that’s not going to happen, I would like a camera like Jamie Oliver’s photographer and since that would be pushing my husband too far, I would like a Canon EF-S 15-85mm f/3.5-5.6 IS USM UD Wide Angle Zoom lens. Would this be a good companion to my 50mm f 1.4, Roger? Since I don’t have a zoom, is that the one for the kind of pictures I take?
I was looking at a Jamie video and he recommended a little disorder in kitchen shots to show that work is being done. I rarely take kitchen shots because the kitchen is usually too messy but maybe I’ll try.
Also the kitchen here is brown with a really ugly sink, but the window is nice
1 large head of cauliflower
2 tbsp butter
3/4 cup lardon
3 scallions, sliced
2 cups emmenthal, shredded
1 cup Greek yogurt
1/2 cup cream
Salt and pepper
Separate the cauliflower into florets, wash, then boil for about 10 minutes. Drain. Coarsely mash the cauliflower with the butter and set aside. Brown the lardon in a skillet, then add the scallions and saute until they soften. Set aside. Mix together the cauliflower, lardon, yogurt, 1 cup of the emmenthal, the cream, salt and pepper to taste. Divide the mixture between ramekins or place in one large baking dish, sprinkle with the remaining cheese and bake in a 350 F oven for 15-20 minutes until golden brown and bubbly.