Читать книгу The New English Table: 200 Recipes from the Queen of Thrifty, Inventive Cooking - Rose Prince - Страница 82
ОглавлениеCauliflower with Lancashire Cheese
Leftovers
Crisped Cauliflower with Breadcrumbs and Garlic
I am an admirer of cauliflower but I am not sure about anyone else. It was astonishing to hear from a farmer, standing with him in a giant cauliflower patch near Preston, that the British are colour sensitive about the vegetable. Unless it is spotlessly white, no one will buy it. On the day of my visit to this mecca of cauli growing, the sun was out and the cauliflowers were swiftly turning yellow. The farmer told me he would grub the whole lot into the ground: it wasn’t just the supermarkets who would be reluctant to buy them, the shoppers wouldn’t touch them.
On that basis, I think we need some recipes for this vegetable that, when fresh, is less sulphurous, less aggressive, more … poetic than a cabbage. Mark Twain was right when he said that a cauliflower is a cabbage with a college education.
