Cauliflower in a whole new light. Even though sausage is the visual focus of this dish, cauliflower is the real inspiration. For all those carnivores and veggie hatters in my family I wanted to reintroduce this wonderful cruciferous vegetable in a new form. The smooth, creamy, flavourful purée could stand on it’s own, but I chose to coordinate other elements that compliment this vegetable well. Continue reading
Poison balls. Or at least that’s what my cousins and I used to call them. You couldn’t get us to eat them no matter how much you bribed us. However, in my new culinary endeavours I’ve been on a quest to take dishes that were typically unpalatable or in this case very bitter and make them a luxurious treat. I’ve made a few attempts with bacon which came pretty close, but this recipe rules when it comes to making brussels sprouts.