A Quote by Yotam Ottolenghi

People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich. — © Yotam Ottolenghi
People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.
The advantage of the cauliflower is that if all else fails, you can always cover it with melted cheese and eat it.
It's amazing how meaty cauliflower can be.
In university, in a vain attempt to stave off the frosh fifteen, I used to melt fat-free cheese over broccoli, onions and cauliflower in the cafeteria microwave. That earned me few friends.
The food I had as a child was not complicated, but by heck it was tasty. My Nanna's cauliflower cheese was awesome, her caramel slice wonderful and I am still searching for a recipe to make her apple tea cake.
The cauliflower soup sounds so good. And the broccoli-melt sandwich. I've never heard of such a thing.
You know how it is with some girls. They seem to take the stuffing right out of you. I mean to say, there is something about their personality that paralyses the vocal cords and reduces the contents of the brain to cauliflower.
I don't know if you've ever fallen asleep whilst eating a plate of cauliflower, and then woken up, and thought you were in the clouds.
Cauliflower is nothing but cabbage with a college education.
Cauliflower is a great swap in so many comfort food dishes.
Shakespeare is for everybody, not just for toffs with a cauliflower down their tights.
I love the creative, whole-foods recipes in But I Could Never Go Vegan! Kristy Turner has heard all the excuses and has a response for each. It's true, no life is complete without the occasional calzone-but stuff 'em with Kristy's Buffalo Cauliflower and Cashew Blue Cheese and you can have calzones and be vegan too. Get ready for your taste buds to explode.
Im obsessed with vinyasa flow yoga and Pilates. And since I live in Sweden, and we have good seafood, I tend to cook a lot of fish, preferably with oven-roasted veggies and a cauliflower mash.
'The Cauliflower' is not strictly a novel, as Barker says in her indispensable afterword.
If you have some potatoes, green beans and cauliflower, you have a heck of a dish that can feed an entire family.
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.
I love making pizza with cauliflower dough. Again, can't taste the difference once you add enough ingredients.
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