Tired of boring old baked taters? I think they are too big, so I end up piling on butter and sour cream, thus ruining all nutritional goodness; I have said before that potatoes hate my ass and hips. However, I find if I make little ones that are packed with flavor, I will eat less.
And let me say these bad boys are D-E-L-I-S-H!! I guarantee ‘em.
This recipe will work with any baby potato.
At the farmers’ market this week I found huge heads of an odd cauliflower cultivar, the underside tinged purple and the florets tiered instead of a smooth dome. It was gorgeous, fresh from the Punta Gorda soil and carried tasted of that mild, vegetal spice that make this veggie one of my favorites. I bought way, way too much of it.
People are often afraid of cauliflower, based on the crappy boil-in-bag versions of our youth. Don’t be.
I almost always follow a simple roasting recipe (below) that’s easy, quick and makes the most out of this great veggie. But in order to eke a little variety out of my massive haul, I tracked down 9 other recipes that cover the cauliflower bases.
Recipes after the jump:
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