"Cauliflower", the word alone strikes fear into hearts of most children and even some adults. We steam it for our waistlines, dutifully roast it to demonstrate our culinary acumen, but boiling it usually out of the question. I've always enjoyed cauliflower and find that the delicate taste of steamed florets, accented by just a dash of Maldon sea salt, is one of nature's masterpieces. So when I came across
April Bloomfield's recipe for
Cauliflower and Anchovy Orechette in the Wall Street Journal last fall, I couldn't wait to make it. It was, and remains absolute perfection (due in no part to my participation).
But there is more.......This little chicken went to market....and ended up in my roasting pan, along with acorn squash and a vidalia onion. I had a head of cauliflower in my refrigerator, and upon spotting it, I immediately remembered April's recipe. Except this time, due mostly to a momentary aversion to pasta, I modified. This is so easy, but tastes like hours in the kitchen.
