I have been a cauliflower hater most of my life. I hated all about it: the taste, the color and specially the smell. I remember that when I was little, I couldn’t stand arriving at home from school and smelling this thing — just mentioning “cauliflower” was enough to send shivers down my spine— while it was cooking in the kitchen. I admit that I was a little bit fussy about food when I was little (not just with cauliflower) but I still can’t understand my past aversion to this veggie. My mother was always trying to disguise it covering it with an omelet; it worked with my brother, but not with me….I was too clever (just kidding. I suppose my brother loved omelet too much to leave it on the plate. My mother, of course, always made sure that the cauliflower was broken in tiny, tiny florets)
Now I love it. And I don’t need covering it with anything: I can eat it plain, steamed and just with a drizzle over it. Actually, I eat most of my veggies this way: it’s easy and you can savor them in all their glory (I am sure that I have already told it…and more than once. I wonder why I am such a pain in the neck). I could do a list of all the veggies I hated before going vegan and that now I adore, but I am afraid that you would fall asleep before I finished.
A couple of days ago I was in a café, speaking with a friend: she ordered a chocolate bun and told me she was addicted to it; I told her that I was addicted to Brussels sprouts and broccoli (now I am afraid that I lost her forever).
But if I only ate steamed veggies I wouldn’t have anything to blog about, so sometimes I need to cook something more elaborated. An example is this cauliflower curry I did for this month Tried and Tasted. Since Renae sent me a box full of spices because I complained about how difficult it was to buy them here (I won’t get tired of saying it…you’re a darling! : ) I suppose you will receive soon your parcel from Spain), every time I cook something Indian I am like a kid with a new toy….at least I can cook something without omitting half of the ingredients!
So if you like Indian cuisine too, have a look at Sunshinemom’s Tongue Ticklers, the blog of the month in Tried&Tasted November edition. The hostess is Raaga, from The Singing Chef. As always, you have more information Raagas entry on T&T, or in Zlamushka’s original post. But the principle is easy: you cook something from Tongue Ticklers, make a photo, blogs about it and send it to the hostess (this month to The Singing Chef webmistress). Non-bloggers are welcome too.
Feel free to use this logo (I am the official T&T designer…yay!),but it would be nice if you linked back to Tales of a Spoon ;) It’s the only thing that I ask in return. |
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Verdict
Definitely, you can’t omit half of the spices when cooking something Indian like I was doing. I have done curry many times before, but it never tasted like this (I suppose it’s logical when you curry lack some essential ingredients, like turmeric). It was spicier than I am used to, but I liked it. I have been only once in an Indian restaurant (it was in Prague, and my friends told me that it was real Indian food. If their Indian friends told them it, I suppose it was true) and it was rather spicy….but very pleasant to palate. You know, spicy enough but not too spicy. Well, this is the most similar to something Indian I have ever cooked :-) Light, easy to digest (fennel and cumin are very good in this sense), low-fat and quite quick. Maybe I will try a wet variation of it (but first I have to find a soy yoghurt without a tone of sugar in it)
Now that summer is over, I have dug up some photos I did when I was still on holidays. |
3 comments:
Looks delicious! And I'm glad you're enjoying your spices! I've never bought carom seeds; I'll have to see if they're available in the Indian store near me.
That looks totally awesome.
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