The cookbook author’s recipe takes a bechamel-free approach to achieve a double-veg, double-cheese macaroni in minutes
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When it comes to buying cauliflower, the vegetable’s lily-whiteness and delicate flesh make it easy to tell you’re picking a winner. Available for most of the year, peaking in autumn, look for a clean canopy (AKA “curd”) and sprightly leaves. For another good indicator, check underneath where the head has been lopped off from the stalk – the more moisture there, the fresher your florets. Any “ashiness” (in colour and texture) of the stalk or discolouration on the curd tells you these heads have seen some things, but it’s nothing that the flick of a paring knife or peeler can’t solve.
Floppy florets are also not the end of the world – use them in a cauliflower soup and people will be none the wiser. It’s always more cost-effective to buy a whole head and simply add any leftovers – roasted or steamed – to bulk out whatever dish you’re making the next day. Continue reading…
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