Later On

A blog written for those whose interests more or less match mine.

Venetian cauliflower is quite tasty

with one comment

I just made this recipe. I wouldn’t say it’s particularly easy, but it’s not very hard—but you do need a well-stocked spice shelf. I suggest measuring everything out before you begin. You’ll need a large pot (6-8 qts) or when you add the cauliflower to the boiling water the temperature will drop drastically.

Drain in a colander, not a sieve. I don’t know that I’ll make it again, but I probably will: I now have currants and golden raisins on hand. And it is tasty.

UPDATE: After blanching the cauliflower, turn it onto a chopping board and chop it up reasonably small. Large florets don’t work well in mixing with the other ingredients.

Written by LeisureGuy

31 March 2015 at 5:06 pm

Posted in Food, Recipes

One Response

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  1. Have neva tried “Venetian Cauliflower”, so unique!
    I would love to use this as filling in my corn tortilla for a
    yummy brunch 😛

    Ema Jones

    1 April 2015 at 12:27 am

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