20 (Sun) September 2015
Pan-Seared Scallops & Cauliflower with Casarecce in Tomato-Parmesan Sauce
in my apartment
Cauliflower is so underappreciated.
It’s most commonly found in vegetable medleys, typically mixed with broccoli and carrots, maybe green beans, served as a side dish, alongside mashed potatoes, like on a meatloaf platter at Denny’s.
As far as I can recall, and certainly in the history of the blog, I’ve only once encountered cauliflower at a restaurant as a dish in itself, and holy mackerel that was awesome (see generally 5.340 Fried Cauliflower…).
These days — living in this part of Manila, where procuring fresh veg is often a challenge — I’ve been relying a lot on cauliflower (see most recently 6.257 Chicken & Cauliflower Tikka…) given its shelf stability — the produce procurement model at my local supermarket is to load the shelves with items and leaving them there until they sell out or rot away.
But looking through previous posts, I was surprised to recall that cooking with cauliflower has always been something of a regular practice for me (see generally posts with label cauliflower).
This may be the first time doing it in an Italian context.