I'm sort of in a blogging slump right now. Happens every summer. I don't feel like cooking--which means heating up the house. I don't feel like moving--which means I don't have anything to talk about. Lazy, lazy.
Instead of dipping a big fat brush in and laying on the red, all I can muster is a little accent color.
Well, that and the browned pieces of cauliflower. Oh and the capers, which I knew The Boy would like.
As is the case with other Yotam Ottolenghi dish we've tried so far, this is a blend of distinct, yet harmonious flavors and textures.
My favorite part is the paste of capers, garlic, and parsley.
While the red peppers wake up the dish visually, the caper paste wakes it up taste-wise.
Additional Notes: So, yeah, frying cauliflower is pretty darn good. But it's also a little fussy since the cauliflower has to be blanched, drained, and dried first. And messy because, well, it's frying. And more calories. I'll make this again because it is THAT good. But I think I will try it with roasted cauliflower instead.
I did mention lazy earlier, right?
Ottolenghi writes that this would go with anything Mediterranean. I'd argue only to say that I ate all of the leftovers as a meal in itself.
Because it is THAT good.
Have a feeling this will make my Top Five Ottolenghi list.
For the recipe...and, really, you will want it...click on The Guardian link above.