Little HG grew up with boiled-to-death cauliflower and broccoli. Discerning small fellow hated them. Now, due to BSK’s deft and creative touch, they are HG favorites. BSK cuts cauliflower into florets. Brushes them with garlic infused olive oil. Roasts them until brown and crisp. Good stuff. BSK sautés blanched broccoli florets with olive oil and garlic. Very good with fish or chicken. Sometimes, BSK purees some of the broccoli, adds it to the garlicky, anchovy infused florets and serves it over pasta. Enhances the plate with a dash of raw olive oil and a sprinkle of red pepper flakes (HG/BSK first tasted this dish at Delsomma Restaurant in New York and BSK has made it even better). HG likes to mix cauliflower florets with (naughty, naughty)gorganzola, cream, butter and parmesan and serve it over fettucine or pappardelle. Mighty good (and fattening) when devoured with a fruity red wine. Hey, you only live once (even though cholesterol rich stuff like this can shorten the sojourn).
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