The cauliflower chickpea and tomato dish does sound and look very nice. Will also give the pies a go. I guess you could use that pastry for any filling. I finally made some puff pastry last weekend and the family were very impressed. Curious about the tin you used Julia - how high would the sides be approx. I've seen some online but the sides are all only about 1" high.
The pastry is quite versatile, and I probably don't use it as much as a could. It's really good when you need something with a bit more structure, rather than a short crust pastry which is sometimes a little more fragile.
The sides of the tin are quite deep, about 5.5 cm. This is the one that I have https://www.amazon.com.au/Pyrex-Platinum-Loose-Dessert-39x28cm/dp/B07PFR8F1V, but after having a quick search on the internet it doesn't seem to be readily available, although you might be able to find someting similar. Another option if you wanted this specific shape rather than a muffin tin would perhaps be a loose bottomed dariole mould.
I can’t imagine mixing cauliflower with coffee, but then I’m a bit of a purist when comes to my morning cup of Joe. Cauliflower is a popular sub for carbs here—used in pizza crusts and “riced” as a substitute for, well, rice. Before she discovered Julia Child and cauliflower “au gratin,” my mother used to boil it til it was over-soft, and I hated it. Baking it in a pie with shallots and stout sounds delish. Thanks for your deep dive, Julia!
It’s popular here as well as a carb substitute, it always fascinate me that you can buy prechopped cauliflower ‘rice’. But I'm hoping that maybe people are starting to appreciate cauliflower for being cauliflower! Its hard to enjoy overcooked vegetables - thank goodness for Julia Child and ‘au gratin’ cauliflower!
Yes, I agree--cauliflower doesn't need to be something else--it's good on its own, especially roasted. Your tomato, chickpea and onion dish also sounds wonderful!
This all looks delicious and I learned a new word: “punnet” 😃 I think Cauliflower Redemption is a great title!
I forget than punnet is a very English/Australian word. Fresh berries come in punnets as well.
The cauliflower chickpea and tomato dish does sound and look very nice. Will also give the pies a go. I guess you could use that pastry for any filling. I finally made some puff pastry last weekend and the family were very impressed. Curious about the tin you used Julia - how high would the sides be approx. I've seen some online but the sides are all only about 1" high.
The pastry is quite versatile, and I probably don't use it as much as a could. It's really good when you need something with a bit more structure, rather than a short crust pastry which is sometimes a little more fragile.
The sides of the tin are quite deep, about 5.5 cm. This is the one that I have https://www.amazon.com.au/Pyrex-Platinum-Loose-Dessert-39x28cm/dp/B07PFR8F1V, but after having a quick search on the internet it doesn't seem to be readily available, although you might be able to find someting similar. Another option if you wanted this specific shape rather than a muffin tin would perhaps be a loose bottomed dariole mould.
I can’t imagine mixing cauliflower with coffee, but then I’m a bit of a purist when comes to my morning cup of Joe. Cauliflower is a popular sub for carbs here—used in pizza crusts and “riced” as a substitute for, well, rice. Before she discovered Julia Child and cauliflower “au gratin,” my mother used to boil it til it was over-soft, and I hated it. Baking it in a pie with shallots and stout sounds delish. Thanks for your deep dive, Julia!
It’s popular here as well as a carb substitute, it always fascinate me that you can buy prechopped cauliflower ‘rice’. But I'm hoping that maybe people are starting to appreciate cauliflower for being cauliflower! Its hard to enjoy overcooked vegetables - thank goodness for Julia Child and ‘au gratin’ cauliflower!
Yes, I agree--cauliflower doesn't need to be something else--it's good on its own, especially roasted. Your tomato, chickpea and onion dish also sounds wonderful!