HUNGRY GERALD

When growing up in The Bronx many, many decades ago, young HG was often served unpleasant bowls of cauliflower overcooked into mush. Feh!! (and this was a time when the borough led the world as the home of savory Jewish good things like pastrami and Nova smoked salmon). Times have changed and now cauliflower has become a star–a luminary on many top flight restaurant menus. BSK makes a wonderful tagliatelle in cauliflower sauce (check archive for many versions). BSJ chops cauliflower into florets and tiny pieces.  Olive oil, chicken stock,  feta and other cheeses, garlic, and spices are simmered with the vegetable to make a sublime sauce which tops the pasta. Sprinkles of parmesan and drops of hot sauce enhance. A lusty and comforting dish that brings HG pleasure.