The authentic version of this Greek vegetable dish calls for twice as much olive oil. I like the combination of kalamata olives, cauliflower and tomatoes. Serve it with whole grains, such as spelt, bulgur or barley.

I actually used regular curry powder and added a bit of cayenne

Sicilians serve cauliflower sautéed with onions, raisins, and capers as a topping over warm pasta. Eating some cold leftovers of the topping, I discovered that it also makes a good salad. Adding tuna turns it into a satisfying main dish.
Fast Fact: Mark Twain called cauliflower “cabbage with a college education.”
Quick Tip: Adding some lemon juice or vinegar to the water keeps cauliflower white when you cook it.

“Та же Параска, но по-другому причесанная”, – говаривал когда-то, цинично улыбаясь, мой бывший шеф, отдавая главному очередную нетленку из цикла, скажем, “На стройках пятилетки”…
Вот и этот рецепт – та же цветная капуста, и приготовленная-то всем известным способом. (“Та же Параска”!) – но соус из йогурта придает свежую новую нотку любимому вкусу. Кстати, я предпочитаю обваливать ее не в муке, а в сухарях. Для хрустящего эффекта. И вам советую. Попробуйте – это и в самом деле вкусно!

Smaller florets work better (and cook quicker) than larger ones. Fattier sour cream curdles less, unfortunately. If the mushroom slices are too small they will disappear; if that’s good, then make them smaller.

“In Venice we have big soups, simple soups,” Francesco says. “This is a good example.” But he adds that when it’s served at Remi, it is sometimes garnished with creme fraiche and caviar, for a lavish touch befitting the Venetian taste for luxury. At one time there were sturgeon in the Venetian lagoon, providing the city with its own supply of caviar. For a more humble Venetian garnish, some rounds of bread fried in butter or olive oil will do nicely.