Special Sauce

A mish-mash of twisted thoughts from a fevered ego. Updated when the spirit moves me, contents vary and may have settled during shipping. Do not open towards eyes. Caution: Ingestion of Special Sauce may cause hair loss, halitosis, and a burning sensation while urinating.


I love the smell of cauliflower in the morning.

As some of you may know/have inferred, I work with the Incomprable C. Who is perfect. No, really. She knits like a fiend, never fails to make me laugh my ass off, has a healthy appreciation for gin, cooks like a mofo, and has her stuff together (And no, I'm not trying to inflate her ego or suck up). It's the cooking bit I want to talk about today.

Specifically, her roasted cauliflower. And before you turn your nose up at me, or bitch "I don't like cauliflower, you need to make the investment in 1 head of the stuff, and roast it. It tastes NOTHING like the watery, sickass stuff they tried to foist on you in elementary school. The recipe is dead easy. Cut up cauliflower. Roast with garlic, olive oil, and rosemary. It is simple, delicious, and, as I discovered today, great for breakfast. Which is why I bring to you:

A CLB Tortilla

Modeled on the Spanish Tortilla (potatoes and onion sliced thin, cooked with a healthy dose of garlic, then covered in beaten egg, and cooked in one nice chunk) the CLB tortilla is similar, but made with leftover roasted cauliflower*

Measurements? Hiiiighly accurate here.

Take enough leftover cauliflower to cover the bottom of the pan you're using (not packed, just sort of scattered across the bottom). Be sure to get some of the yummy garlic pieces too, and smash them up with the back of a spoon.

Warm them up a little bit while you scramble your eggs. If you're using a small pan/feeding one or 2 people, go with 2 eggs. Don't get fancy with the eggs- the cauliflower's going to season them enough. Just whip in some salt and a good bit of pepper, and mix with a fork. When the cauliflower's warm, dump on your eggs, and push/pull the cooked bits around, tilting the pan, to maximize the amount of uncooked egg getting to the bottom of the pan. When it's a cohesive mass, but the top of the pan is still shiny and nowhere near cooked it's time to flip.

Cover your pan with a dinner plate- carefully-(if your pan's too big to be covered by a plate, you'll have to broil. Sorry.) flip the whole thing over, holding the plate tight to the pan, and take off the pan. You should have the nice brown side up. Slide the whole shebang back into the pan, wet side down, and cook till done. Wash off the plate, slip the tortilla back out, and enjoy with some good bread.

*this is, of course, working with the assumption that you didn't inhale every last micron of cauliflower the instant it came out of the oven, or you made a double batch, because you learned from the last time... where you inhaled every last micron fresh out of the oven. It's that good.


Blogger Fiber said...

Now see, that??
Sounds bangtastic.

And thanks for all the lovely compliments. You're really trying to make me feel bad for that whole "Commit to Commenting" thing, aren't you??

4:40 PM  
Blogger Special Sauce said...

Guilt trip? Moi? Surely you jest.

And the CLB Tortilla is most definitely bangin'. I may have it again for breakfast Sunday too.


12:39 AM  

Post a Comment

Subscribe to Post Comments [Atom]

<< Home