Comments on: Sauteéd Cauliflower with Anise and Cashews

By: zested

zested — Mon, 18 Jan 2010 01:13:00 +0000

I never would have thought to mix these flavors together, but your description sounds great. Gorgeous textures in the pictures.

By: Morta Di Fame

Morta Di Fame — Fri, 15 Jan 2010 16:35:58 +0000

This is a great cookbook and one of my favorite recipes from it!

By: Divina

Divina — Tue, 05 Jan 2010 18:31:57 +0000

I just have some cauliflower and this is just perfect to make this recipe. nice photos too.

By: Melody Fury

Melody Fury — Wed, 30 Dec 2009 18:43:21 +0000

Thanks so much for the kind comment Loving your page! I’m adding it to my reader now.

By: DocChuck

DocChuck — Mon, 28 Dec 2009 21:11:13 +0000

A fine treatment for one of my very favorite veggies. Thanks for sharing your innovative method.

PS: Happy New Year!

By: Beryl

Beryl — Mon, 28 Dec 2009 14:59:13 +0000

Hey, thanks! You know, I bet Romanesco would work, I don’t see why not, and it would look super cool. Talley right now is telling me that he thinks it tends to cook up a bit softer than cauliflower, but we honestly haven’t cooked with it enough. It’s a good idea though, I’m gonna try it! If you try it, let us know how it works…

By: Tokyo Terrace

Tokyo Terrace — Mon, 28 Dec 2009 08:34:21 +0000

Beryl, this is great! What a perfect post-holiday dish. I'm anxious to try this in the next few days. Do you think it would work with Romanesco? .-= Tokyo Terrace´s last blog ..Kobe Beef Eggs Benedict =-.