A few years ago, a certain sibling of mine decided it would be hilarious to start calling me "Cauliflower." Apparently, "Kelly" and the "Cauli" part of cauliflower just sound sooo much alike. I still think "Kellyflower" would've been cuter, but I guess you can't pick and choose the nicknames your siblings give you - and hey, it could've been a lot worse! Smelly Kelly, Kelly Belly... my name lends itself to some unfortunate rhymes. Oh well! Cauliflower really isn't so bad, especially since I happen to be a cauliflower fan.
Cauliflower isn't (just) broccoli's albino cousin - it's a healthy cruciferous vegetable in its own right, loaded with vitamin C and respectable amounts of vitamin K and fiber. And it's downright delicious when roasted, covered in "Indian Barbecue Sauce" from
VegWeb, and paired with cumin-y pan fried tofu and baby carrots.
Do I really need to say anything else? That all tasted as good as it looked. I halved the recipe for the barbecue sauce and further lessened the amount of oil, and there was more than enough for me, but I don't like lots of sauce on my food, so take that as you will. Oh, and I omitted the ginger just because I, um, don't have any. :P Anyway, I highly recommend that recipe and think you should all go out and stock your veggie drawer with cauliflower if you haven't done so already. Now go!
