[Sca-cooks] cauliflour and so on

[Sue Clemenger]

I had a cauliflower recipe, at one time, that used a combination of
spices in the water that turned the flowerettes a lovely curry
color/flavor.  Dang, but I miss that recipe.
--Maire, who generally prefers her cruciferous veggies and relatives
cooked a little ;o)

Kirsten Houseknecht wrote:
>
> Brussel sprouts are , if properly cooked,  tender little cabbages. best
> served plain with salt and butter..... and quite yummy
>
> i like my cauliflour raw, with Catalina french dressing. personally.
> BUT
> they are very tasty if steamed or boiled and then served with melted cheese.
> the best caulifour recipe i ever had was this......