I don't often disagree to this extent with FC, but cauli is IMO better roast in florets to cook the stem parts before the outer layer falls off, and where's the spice? I nearly always use either cumin or fennel seeds then other spices depending on what else is in the meal, in thi,s house it's definitely a dish with a Middle Eastern / North African feel
Prettykiwicrazy wrote: Similarly I've seen, I think, it may be Jamie Oliver bake a whole celeriac before as a dish, which again doesn't feel appealing
karadekoolaid wrote:And I still swear by a good, rich, cauliflower cheese with a few onion rings on top!
Users browsing this forum: MSNbot Media, Yahoo [Bot] and 8 guests