Tuesday, February 24, 2009

Romanesco Cauliflower

I recently had uttapam at Dosa Restaurant in San Francisco.

The challenge to make uttapam at home. It's not difficult but there is a lot of time involved soaking and fermenting. There was a beautiful romanesco cauliflower from Orchard Farms at the Santa Rosa Farmers Market.

I made uttapam stuffed with romanesco --pretty good. Of course romanesco can be used in any cauliflower recipe. I also had it simply steamed with a bit of cheddar cheese and a splash of Pavone sage vinegar I think I am officially a sage vinegar addict. I spent the weekend figuring out sage vinegar cocktails --hmmm bloody mary!

Some romanesco facts

A bunch of cauliflower recipes

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