Comments on: What to do with this Royal Beauty? http://whippedtheblog.com/2008/05/26/what-to-do-with-this-royal-beauty/ Food, drink and conversation from around the table. Mon, 06 Sep 2010 00:08:46 -0400 http://wordpress.org/?v=2.8.2 hourly 1 By: Light Potato Salad with Sour Cream and Capers Recipe :: Whipped http://whippedtheblog.com/2008/05/26/what-to-do-with-this-royal-beauty/comment-page-1/#comment-21475 Light Potato Salad with Sour Cream and Capers Recipe :: Whipped Thu, 12 Feb 2009 17:40:20 +0000 http://whippedtheblog.com/2008/05/26/what-to-do-with-this-royal-beauty/#comment-21475 [...] p.s. Thank you to Robin and Ashley for the encouragement to roast my purple cauliflower. I drizzled it with olive oil, sprinkled it with chunky Korean sea salt and roasted it in my oven at 400 degrees. I ate it alongside this potato salad and it was divine! Tags: light recipe, potato salad, sour cream [...] [...] p.s. Thank you to Robin and Ashley for the encouragement to roast my purple cauliflower. I drizzled it with olive oil, sprinkled it with chunky Korean sea salt and roasted it in my oven at 400 degrees. I ate it alongside this potato salad and it was divine! Tags: light recipe, potato salad, sour cream [...]

]]> By: Color http://whippedtheblog.com/2008/05/26/what-to-do-with-this-royal-beauty/comment-page-1/#comment-15082 Color Thu, 28 Aug 2008 03:39:33 +0000 http://whippedtheblog.com/2008/05/26/what-to-do-with-this-royal-beauty/#comment-15082 [...] The people who put together my weekly produce “grab bag” must also be fascinated by color because they love to include surprises. You may remember my instant love affair with the purple cauliflower, or the discovery of the orange-fleshed honeydew melon. This week, I was delighted by purple potatoes and yellow watermelon. Perhaps these fruit and vegetable color change-ups are just genetic gimmicks to intrigue us into buying them. Whatever it is, I love it. It reminds me that watermelon does not have to be red, that carrots are not always orange, that potatoes and cauliflower want to wear color sometimes too and that trees are NOT just green. No Tags [...] [...] The people who put together my weekly produce “grab bag” must also be fascinated by color because they love to include surprises. You may remember my instant love affair with the purple cauliflower, or the discovery of the orange-fleshed honeydew melon. This week, I was delighted by purple potatoes and yellow watermelon. Perhaps these fruit and vegetable color change-ups are just genetic gimmicks to intrigue us into buying them. Whatever it is, I love it. It reminds me that watermelon does not have to be red, that carrots are not always orange, that potatoes and cauliflower want to wear color sometimes too and that trees are NOT just green. No Tags [...]

]]> By: Ashley http://whippedtheblog.com/2008/05/26/what-to-do-with-this-royal-beauty/comment-page-1/#comment-12906 Ashley Thu, 12 Jun 2008 06:15:08 +0000 http://whippedtheblog.com/2008/05/26/what-to-do-with-this-royal-beauty/#comment-12906 I would have to agree with roasting. I simply slice the cauliflower, generously drizzle with olive oil then sprinkle Fleur de Sel over it. Roast until you see lots of yummy, dark and crispy parts. It's almost like cauliflower popcorn. Mmmm ... veggie heaven. I would have to agree with roasting. I simply slice the cauliflower, generously drizzle with olive oil then sprinkle Fleur de Sel over it. Roast until you see lots of yummy, dark and crispy parts. It’s almost like cauliflower popcorn. Mmmm … veggie heaven.

]]> By: Rita http://whippedtheblog.com/2008/05/26/what-to-do-with-this-royal-beauty/comment-page-1/#comment-12761 Rita Mon, 02 Jun 2008 22:35:23 +0000 http://whippedtheblog.com/2008/05/26/what-to-do-with-this-royal-beauty/#comment-12761 Ooops!!! The thanks should have gone like this: Thanks Robin for the cooking tip & thanks to Whipped for bringing it up. :0 Ooops!!! The thanks should have gone like this:

Thanks Robin for the cooking tip & thanks to Whipped for bringing it up.

:0

]]> By: Rita http://whippedtheblog.com/2008/05/26/what-to-do-with-this-royal-beauty/comment-page-1/#comment-12760 Rita Mon, 02 Jun 2008 22:30:43 +0000 http://whippedtheblog.com/2008/05/26/what-to-do-with-this-royal-beauty/#comment-12760 Yesterday was the first time I saw a purple cauliflower, I wanted to buy it so bad, but had no idea what to do with it. Thanks so much for the idea! :) Yesterday was the first time I saw a purple cauliflower, I wanted to buy it so bad, but had no idea what to do with it. Thanks so much for the idea! :)

]]> By: Shannon http://whippedtheblog.com/2008/05/26/what-to-do-with-this-royal-beauty/comment-page-1/#comment-12693 Shannon Wed, 28 May 2008 23:28:35 +0000 http://whippedtheblog.com/2008/05/26/what-to-do-with-this-royal-beauty/#comment-12693 Hi Whipped, My name is Shannon and I'm the editorial assistant at Foodbuzz.com. I am very impressed with the quality of your posts and to that end, I’d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com. Congrats on the baby! Cheers! Shannon Eliot Editorial Assistant, Foodbuzz.com shannon@foodbuzz.com Hi Whipped,

My name is Shannon and I’m the editorial assistant at Foodbuzz.com. I am very impressed with the quality of your posts and to that end, I’d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.
Congrats on the baby!

Cheers!

Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com

]]> By: robin http://whippedtheblog.com/2008/05/26/what-to-do-with-this-royal-beauty/comment-page-1/#comment-12674 robin Tue, 27 May 2008 21:14:10 +0000 http://whippedtheblog.com/2008/05/26/what-to-do-with-this-royal-beauty/#comment-12674 I'd say simple roast the florets with some good butter---I think that will retain its color pretty well.... and roasted cauliflower is just so damn good! I’d say simple roast the florets with some good butter—I think that will retain its color pretty well…. and roasted cauliflower is just so damn good!

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