Simple Sustenance: Roasted Cauliflower with Kalamata Olives and Lemon-Parsley Gremolata

By Thursday, March 29, 2012 Permalink 0

Mediterranean Flair: Roasted Cauliflower with Kalamata Olives and Lemon-Parsley Gremolata

by Renu Chhabra

 

Food is our common ground, a universal experience.– James Beard

 

Spring is in the air, a season for new growth and rejuvenation. Everywhere we look, nature is awakening from its long winter rest. With flowers blooming and landscape covered with a blanket of green, there is a sense of new life welcoming the ever-inspiring spring, signifying a fresh start. And what better way to celebrate this beautiful time than to cook up something delicious with fresh ingredients and clean flavors just like the season itself.

Growing up I was always intrigued by cauliflower, a vegetable that came in a beautiful green leafy package. Peel off the leaves, and a white head of tiny trees clustered together greeted me. It was like removing gift wrap to find a lovely present inside. And who doesn’t like presents? I guess, that is why I have always loved this vegetable — a beautifully packaged gift from Mother Nature.

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Simon Says: Daily Food Quote, May 31, 2011

By Tuesday, May 31, 2011 Permalink 0

by Simón de Swaan

Cauliflower is nothing but a cabbage with a college education.–Mark Twain

Mark Twain was an American author and humorist most noted for his two novels The Adventures of Tom Sawyer (1876) and its sequel, The Adventures of Huckleberry Finn (1885). He published more than 30 books during his career.

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