let cauliflower be cauliflower

I love when we’re watch­ing The Chef Show and Roy Choi can bare­ly hide his dis­dain for any­thing subbed with cau­li­flower. And then when he takes a bite he rarely says any­thing.

Same, Roy. Same.

None of this is go­ing to end un­til we stop mak­ing things out of cau­li­flower.

— mark (@TheCatWhisprer) Oc­to­ber 4, 2020

“It’s so good! It tastes just like the real thing!”

No. No, it doesn’t.

There’s a dif­fer­ence be­tween lik­ing some­thing made with cau­li­flower and try­ing to con­vince peo­ple that sub­bing with cau­li­flower is “ex­act­ly like the real thing you can’t even tell!” or that it’s as good or good in the same way as the real thing.

“THIS is amaz­ing, I’ve made it sev­er­al times. And the cau­li­flower is NOT dis­guised as some­thing else:”
—steve mehal­lo

Right!
You could also just deep fry or roast most things and slather them in a good sauce and they’d be good.

I mean, the best cau­li­flower I ever had was fea­tured on a tapas menu and it was sim­ply called “roast­ed cau­li­flower.”

Long, long ago.

In the be­fore­times.

 

 

—emi­ly duchaine

Flom­mist Emi­ly Duchaine lives in the Pa­cif­ic North­west. She likes to drink mead, learn about sharks, and lis­ten to the Talk­ing Heads. She pre­tends to be a pro­fes­sion­al busi­ness­woman most days. Copy­right © 2020 Emi­ly Duchaine. Ad­di­tion­al con­tri­bu­tions via Justin and Tiger.

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