*
Do you actually
like roasted cauliflower ?
Or is it just me ? Perhaps I didn't cook it very well ... but I come from a generation that ate cauliflower decently cloaked in cheese sauce or later , influenced by Mahdur Jaffrey , as Gingery Cauliflower soup . I watch young cooks now making couscous from it ... and rather wonder why they don't just use couscous .
But then , I'm post Fanny Craddock and pre no-carbs . We post-war children were encouraged to eat everything in sight by grannies who'd battled through rationing , and experimented on by Festival of Britain mothers who wildly added gherkins or pineapple chunks to things .
.
My generation , armed with Elizabeth David and complete ignorance , burst with brio into a world of olive oil and After Eight mints .
I have memories of cheerfully deciding to make Beef Wellington for a dinner party ... I was 20 , I think , and only had a rough idea of how to make pastry but we and the guests survived ... though both I and the beef had turned grey with worry by the time it was served .
Still , we all learnt and ventured into moussaka , chilli and kebabs . Chicken became clichéd , cod scarcer , rabbit stew a curiosity ...
I ran away to Spain and lived there for twenty years , so I learnt how to clean and cook fish , make tortillas and hearty lentil stews and what to do with pigs trotters . Then we came to Holland and ate lots of good cheese and searched for a decent tomato and non-watery cucumber . More and more North Africans appeared and they opened shops , filled with olives and feta , proper tomatoes and chick peas . The world slowly became more organic , bread better and pineapples broke free from their tins . Had it stopped there , all would have been well ...
But somehow or other , the last year or two have taken another giant step forward ;
gluten's bad , milk's bad if it's been anywhere near a cow , carbohydrates are unmentionable in polite society , butter was bad but is now good , and this week's taste sensation appears to be ice cream made from coconut milk , green tea powder and vanilla .
And anyone worth their salt can perform miracles with cauliflowers . Well , anyone except me ...
Still , I'll just celebrate a recent brunch , simply and perfectly delicious and eaten in the best of company : perfectly fresh free range eggs with green asparagus 'soldiers ' to dip in , and freshly baked , still warm Turkish rolls from a nearby baker . And best of all , not cooked by me .
* A rather tatty recipe leaflet given out in 1928 by the Dutch Confederation of Potato Merchants , containing 90 recipes ranging from mashed potatoes to mashed potatoes with cheese ...