The trouble is do you steam it whole or cut it into quarters thus spoiling its lovely constrution. I once steamed a whole ordinary cauliflower and when I cut into it there was a large fat white 'grub' curled up inside it - cooked but didn't look scrumptious so binned the lot with gaze averted. I know it was only grub but I had sreamed it alive. (question - do grubs have feeling?)
It does..but it tastes good!
ReplyDeletePosh Italian Broccoli?
ReplyDeletePosh British cauliflower.
DeleteItalian variety I think, Romanesco?
DeleteGrown in Britain though.
DeleteThe trouble is do you steam it whole or cut it into quarters thus spoiling its lovely constrution. I once steamed a whole ordinary cauliflower and when I cut into it there was a large fat white 'grub' curled up inside it - cooked but didn't look scrumptious so binned the lot with gaze averted. I know it was only grub but I had sreamed it alive. (question - do grubs have feeling?)
ReplyDeleteLovely grub...
DeleteYou could use any left overs to exfoliate with.
ReplyDeleteI won't ask how...
DeleteIt looks like a sculpture. How will you serve it?
ReplyDeleteSteamed on its own.
DeleteBut then it's eight hundred odd years old!
ReplyDeleteIs it?
DeletePan roast Romanesco with hazel nuts and crispy bits recipe, sounds delicious.
ReplyDeleteI don't normally roast vegetables.
DeleteI have never seen such a thing but I do love cauliflower. I would give it a try. As long as there was no steamed grub inside!
ReplyDelete