I’ll Make It Myself!: Curried Cauliflower with Tuna
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L.M. Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. A writer and web administrator for The Art of Travel, ze also writes I’ll Make It Myself!, a blog about food culture in Japan, and curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
I used to refer to cauliflower as “broccoli’s sad cousin.” Years of veggie trays at family functions taught me that dip does not make raw cauliflower taste good. A month of a “let’s try new vegetables” experiment in high school taught me that no amount of cheese will make me touch boiled cauliflower. (Seriously. There are some things even cheese can’t fix.)
At some point last year, everyone on the Internet seemed to having a foodgasm about using mashed cauliflower as an alternative to mashed potatoes, and as I was snarking away*, my husband revealed that he likes cauliflower.
Whoa whoa whoa. Back up there.
