I used late summer white corn on the cob in this light version of corn chowder. I boiled the stripped cobs for extra corn flavor. I added a cup of frozen white corn, just because I didn’t have enough cobs on hand, but you could make this with four cobs (figure about 1/2 cup corn per cob.) I put in some chopped zucchini at the end for a summer treat. I used almond milk instead of the traditional cream and it worked just fine. You could use your choice of plant milk or regular cow’s milk if you prefer.
Ingredients: Makes 4 to 5 large bowls
2 cobs of white corn plus 1 cup frozen white corn OR 4 cobs white corn
2 Tb butter
1 medium leek (white and light green parts), chopped and rinsed well
2 large celery ribs, chopped
1 cup chopped bell peppers (fresh or frozen. I used Trader Joe’s Melange a Trois)
1 large or 2 small garlic cloves, thinly sliced
7 cups chicken broth (you can use vegetable broth to make this vegetarian)
1 cup almond milk (or plant milk of your choice or cow’s milk)
2 medium zucchini, chopped finely
A few sprigs parsley, thyme and basil, minced
Salt and pepper to taste
Instructions:
Melt butter in large pot. Add leeks, celery and bell peppers and saute until beginning to soften. Add corn on the cob. Add garlic and saute until you can smell it but it’s not brown.
Add the chicken stock (or vegetable stock for vegetarian soup) and bring to a boil, then cook on medium.
When corn kernels are puffy, remove corn and let cool on a plate. When it’s cool, strip the kernels from the corn and set half a cup of the kernels aside (one cob’s worth). Add the rest of the kernels and the corn cobs back to the broth. If using frozen corn, add it to the broth.
Cook for 15 minutes. Turn off heat and let sit for 10 minutes, then add almond milk.
Remove cobs from the soup. Pour the soup into a blender or use an immersion blender in the pot. Run it on high for about a minute, then pour it back in the pot. Add the corn you set aside and the chopped zucchini and bring to a boil and cook until zucchini and corn are tender, about another 10 minutes. Add salt and pepper to taste.
Instead of oil, I used 1/4 avocado to massage until it disappears into the kale. I dress it with lemon juice and sprinkle salt, pepper, garlic powder. I balance the bitterness of the kale with grated carrot and fennel root and cherry tomatoes. I sprinkle with raw pepitas for crunch and add the roasted cauliflower and Brussels Sprouts along with hard boiled eggs and garbanzo beans to make a meal.
INGREDIENTS:
5 cups shredded curly kale, stems removed.
1 small head or half medium head of cauliflower
5-10 Brussels sprouts
olive oil cooking spray
Kosher salt
black pepper
paprika
2 Tb nutritional yeast
1/4 medium or large avocado
1 carrot, grated
1/2 bulb fennel root, grated
1 Tb raw pepitas
5 cherry tomatoes
1/2 cup garbanzo beans
1 or 2 hard boiled eggs
1/2 lemon, juiced
DIRECTIONS: Preheat oven to 425′
Tear kale into bite-sized pieces, discarding stems. Rinse several times under cold water and spin dry several times. Roll into a kitchen towel and squeeze tightly, unroll and repeat. Put aside in a large bowl.
Cut cauliflower into florets and tender young leaves, rinse and dry well in paper towels or a kitchen towel. Spray a baking pan with olive oil spray, add the cauliflower and spray it evenly. Sprinkle with salt and pepper, and paprika and 1 Tb nutritional yeast. Toss and separate in the pan. Roast for 20 minutes until beginning to brown on the bottom. The leaves are nice and crunchy.
Remove the cauliflower and set aside on a plate. I like to nosh on it as I’m preparing the rest of the salad. Cut Brussels sprouts into quarters and sprinkle with salt and pepper, and paprika and 1 Tb nutritional yeast. Toss and separate in the pan. Roast for 10 to 15 minutes until beginning to brown.
While vegetables are roasting, rub the avocado into the kale until it disappears. Grate a carrot and half a fennel bulb over the kale and sprinkle with pepitas.
Add cherry tomatoes, roasted veggies and garbanzos. Place hard boiled eggs on top, sprinkle lemon juice, salt, pepper and garlic powder over the salad.
This salad is flexible and you can add or subtract the ingredients. Here it is without the garbanzos or roast veggies , although I think they add a special something to it.
This is an easy, filling, high protein, low calorie breakfast. The silken tofu gives this a super rich and creamy texture. Strawberries and ripe bananas add just the right amount of sweetness, so I don’t add any sweetener, but you can add a spoonful or some orange juice if you desire. You can use frozen strawberries and skip the ice.
Ingredients: Makes 3 glasses
2 speckled bananas, sliced
8 medium strawberries, sliced
1/2 block silken tofu (8 oz)
1 or 2 ice cubes
1 1/2 cups (12 oz) almond milk, or other milk substitute (or milk)
Directions:
Drain tofu and fold into paper towels to absorb excess moisture
Add sliced bananas, strawberries and tofu to a high speed blender and run on high for a minute.
Add almond milk and ice cubes and blend another minute
Although some people think that Cioppino is native to Italy, it was actually invented by Sicilian fisherman in San Francisco’s Fisherman’s Wharf. They made an Italian-style stew of what was left of the day’s catch at the end of the day. As a SF Bay Area native, I’m proud that my home is the birthplace of this delicious dish.
Ingredients: (Serves 2) Like the originators of this stew, you can vary the type of seafood you want to add to it. Crab is in season in winter here, so bought a few crab legs to top it when I made it for my husband on Valentine’s Day.
Fish stock: (you can make it earlier in the day and refrigerate it until you’re ready to make the cioppino.) Boil 1 cup chicken broth or water with bay leaf, slice of onion and black pepper. Add shrimp and crab shells and salmon skin and boil for an hour. Strain the stock to make 2/3 cup.
1 tsp fish sauce (I like Red Boat brand).
8 oz bottle clam juice
1 tablespoon olive oil
1/3 onion, chopped
1 large shallot, chopped
1 small fennel bulb, sliced
1 teaspoon salt
several grinds black pepper
2 large garlic cloves, finely chopped
1/4 teaspoon dried crushed red pepper flakes
14-ounce can diced tomatoes in juice (San Marzano tomatoes are the sweetest and tastiest)
1 Tb tomato paste
1/2 cup dry white wine
1 bay leaf
1/3 pound manila clams, scrubbed and purged
1/2 pound mussels, purged, de-bearded and scrubbed
1/2 pound salmon, skinned and cut into 2-inch chunks (use the skin to flavor the fish stock) or other firm fleshed fish (but not cod which will fall apart.)
1/4 pound scallops
1/3 pound uncooked large shrimp, peeled and deveined (use shells in the fish stock)
4 shelled cooked crab legs (use the shells to flavor the fish stock)
1/4 cup Italian parsley, diced
Directions:
Add fish sauce and clam juice to the fish stock.
Heat oil in a gallon pot until it shimmers. Add onions and fennel and stir about 10 minutes until they soften. Add garlic and stir until it is fragrant, and add red pepper flakes, salt and pepper. Pour in fish stock mixture and tomatoes and heat to boiling. Stir in tomato paste, wine and bay leaf. Let soup simmer for 15 minutes. Then add fish in this order:
Clams They will take about 6 minutes to open
Mussels: They will take about 5 minutes to open
Fish
Scallops
Shrimp (they only take a minute or two to turn pink)
When all seafood is cooked, ladle it into two large bowls. Top with the cooked crab meat and spoon some of the hot broth over it to warm it. Garnish with parsley and a lemon to squeeze on the side. Serve with hot French bread or sourdough.
Greens are my favorite African-American soul food, a style of cooking which dates back to African and Southern antebellum times. They are very nutritious. The central ingredient, collard greens, contains the highest level of calcium of any vegetable.
As a Californian raised by New Yorkers who’d never had soul food, I needed some advice beyond the internet to make the greens. I asked two Black girlfriends who are expert soul food cooks, Nita and Tomita, for advice, and they generously shared their recipes with me. Nita told me that her mother taught her to add turnips to hers, and Tomita combines kale and turnip greens with the traditional collard greens for a nutritious mix.
Although greens are traditionally made with either bacon or ham hocks, I didn’t want to add pork. I used Veggie Chick’s vegan instant pot collard greens as a guide, but it lacked a certain oomph that can only come from added meat. Tomita told me that she adds smoked turkey wings to hers. Nita adds a can of Glory southern style greens which amps up the flavor with pork brine and tiny bits of pork. The Glory greens really hit the spot.
I make my greens in a 6 quart Instant Pot.
Ingredients
Ingredients:
1 tablespoon canola oil
1 teaspoon yellow mustard seeds (available at Indian and Halal markets, and Berkeley Bowl bins
1 small yellow onion
1 red bell pepper for color (optional)
3 garlic cloves
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
several grinds black pepper
several dashes cayenne or a pinch of red pepper flakes
1 tablespoon apple cider vinegar
1 Tablespoon brown sugar
1 bunch collard greens – (about 4 cups packed)
1 bunch of kale (I generally use lacinato kale, but curly kale works too)
1 bunch turnip greens with small turnips attached, or 1 medium turnip sold separately (depending on what will turn up in the produce department.)
15-ounce can diced tomatoes or 2 chopped tomatoes
27-oz can of Glory seasoned southern style collard greens or mixed greens (available at Lucky’s stores)
15 oz can or 2 cups cooked black eyed peas (optional)
Directions:
Tear collards, kale and turnips off of tough central stems and chop well. (I save the stems to put in vegetable broth or chicken stock.) Rinse several times in a salad spinner.
Peel and roughly chop the turnip(s).
Dice the onion, chop the red bell pepper and mince the garlic.
Turn instant pot to sauté function and add oil. When it’s hot, add the mustard seeds and let them cook until you hear them pop. Stir in onion and cook for 3 minutes, then stir in red bell pepper, garlic, and spices.
Add the greens, tomato and can of Glory greens, and black eyed peas if using. Stir gently until the greens begin to wilt. Turn instant pot off, then pressure cook for 6 minutes, Natural Pressure release. Adjust salt if desired.
Nice served with barbecued chicken and rice or Olive Oil Cornbread to soak up the pot liquor (also spelled pot likker), the delicious liquid that is created when the greens are cooked.
The flavor bomb of nutritional yeast, Parmesan, smoked paprika, and granulated onion and garlic on the roasted Brussels sprouts is addictive. They are best hot and crispy out of the oven, but not bad when they sit around a bit either. The flavor bomb also works with roasted cauliflower. You can make this recipe vegan by eliminating the Parmesan.
Ingredients:
4 cups medium Brussels sprouts, halved or quartered
Olive oil cooking spray
2 Tb Nutritional yeast
1 Tb dry grated Parmesan
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/4 tsp sea salt
a couple of dashes Smoked Paprika
several grinds black pepper
a dash of cayenne powder
Directions: Preheat oven to 375′
Rinse Brussels sprouts. Trim any wilted leaves and cut ends off. Cut in half, or if you prefer, in quarters. Just keep them all around the same size so they will roast evenly. Place in layers of paper towels as you cut, then dry them with the paper towels and place them on a dish towel on top of the oven as it heats.
Spray a roasting pan or sheet pan with cooking spray. Place Brussels sprouts close together in the pan, cut side down, and mist the spray on top.
Mix seasonings together in a bowl and sprinkle about 3/4 evenly over Brussels sprouts. Mist cooking spray over seasoned Brussel sprouts. Sprinkle remaining seasonings over Brussels sprouts. Spread them out evenly so they have more room to crisp up.
Roast for 20 minutes. The stray leaves will crisp up like chips.
A friend of ours was turning 95 and I wanted to bake him a his favorite cake. Turns out it was Black Forest cake, which he first had in a military hospital in the Black Forest of Germany, way back in the 1950s! I decided I was up for the challenge, and making the complicated cake turned into a comic and rather obsessive adventure. But in the end the cake turned out beautiful and delicious. This is not exactly health food so you may wonder why it’s on this blog, but hey it has cherries in it, so there you go – it’s got produce!
I did a lot of research both in my recipe books and online until I found a couple of recipes that I combined the best parts of and tweaked a bit. The chocolate sponge cake came from my 1997 Joy of Cooking. It was enough to fill my 9 1/2 inch Bundt pan. The stabilized whipped cream recipe and cherry filling came from the NY Times.
Chocolate Sponge Cake: (I reduced the flour from 2/3 cup and increased the cocoa from 1/3 cup, and reduced the sugar from 1 cup. I also reversed the timing of the whipping with and without sugar, which made more sense.)
1/2 cup all purpose flour
1/2 cup Dutch process cocoa powder
6 large eggs, room temperature
2 tsp vanilla
2 tsp instant coffee powder
3/4 cup sugar
Preheat oven to 350′
Butter the cake pan and shake a spoonful of cocoa to cover the butter. Although Joy of Cooking frowns on this step because they say that the sponge needs to cling onto the sides, the nice lady at the Spun Sugar store where I bought my pastry bag and tip, recommended I do so, especially on a Bundt pan. She was right. The sponge definitely clung to the sides but the butter helped it not to stick so much so it stayed in one piece when I freed it with a knife.
Beat eggs with vanilla and coffee powder on high for 3 minutes. Slowly add sugar at low speed, and then beat on high for 10 minutes until it is thick as softly whipped cream. This is called a ribbon.
flour and cocoa
Sift flour and cocoa 4 times, from one bowl to the next and back.
Then sift 1/4 of the cocoa mix over the ribbon and gently fold in. Repeat 3 more times.
Pour the cake mixture into the Bundt pan and bake for 35 – 40 minutes, until a toothpick comes clean and the cake springs back when gently pressed.
Cool cake over an empty wine bottle for 1 1/2 hours. If there is wine in the bottle you may drink it.
Run a plastic knife around the outside of the cake and the outside of the tube until you can loosen the cake. Let it cool on a wire rack.
When cake is completely cool, use a serrated knife to cut into 3 or 4 layers. I cut 4 layers, but the top one was mighty thin!
Cherry syrup:
20 oz frozen unsweetened cherries, defrosted. (I bought the last two 10-oz packages from Whole Foods. They were way in the back of the top shelf, hidden behind a bunch of packages of green beans. I was determined to get them, having already struck out at Trader Joe’s and my local produce market, so I climbed inside the freezer and knocked the green beans aside until finally the cherries appeared! An elderly man was shopping near me and gave me a rather quizzical look. And yes I picked up the green beans afterwards.)
1/2 cup boiling water
1/4 cup sugar
Juice from defrosted halved cherries
1/4 cup kirsch cherry liqueur (kirschwasser)
Add sugar to boiling water and stir until dissolved to make a simple syrup.
Reserve 12 cherries aside to top the cake. Cut the rest of the defrosted cherries in half, then put them in a sieve over the simple syrup until all the cherry juice drips into the syrup. Stir well.
The kirsch was hard to find, especially at a decent price (since this would probably be the only time I’d find a use for it.) And I couldn’t find a bottle smaller than 750 mL. Finally I ordered one from Bev Mo and joined their club to get a few bucks off. I sampled a spoonful of this 80 proof liqueur and got rip roaring drunk!. (I’m a bit of a lightweight you could say.)
Remove the syrup from heat and stir in the kirsch. Store the cherries in the fridge until the next day.
I also added a tablespoon of kirsch to the 12 cherries that were to go on top of the cake. They soaked it up overnight.
Brush the cherry syrup onto the cake layers. Except for the bottom layer, brush both sides of the layers.
Wrap each of the layers in plastic wrap and store in refrigerator overnight.
Making the stabilized whipped cream base: This was a new thing for me to learn: stabilizing the whipped cream prevents it from collapsing and melting away, especially between the layers and in the rosettes on top. The stabilized base itself tastes rather meh and is kinda rubbery due to the cornstarch, but once it’s whipped in with the regular cream you won’t be able to tell it’s there.
1 cup whipping cream
1/3 cup powdered sugar
1 Tb cornstarch
Heat cream over medium heat until warm. Sift in powdered sugar and cornstarch and whisk over medium heat until cream thickens.
Remove from heat and let cool. I did this the night before so the cream could get nice and cold in the fridge overnight.
The next day:
Making the whipped cream:
Whipped cream stabilizer made the night before
more cups of whipping cream (buy 1 quart total)
I put the bowl and beater in the freezer overnight to make it nice and cold.
The stabilized cream was rather heavy and gloppy. First I slowly beat the stabilized cream to loosen it.
I added about 1/2 cup of the plain cream and beat slowly until it was incorporated. Then I added the rest of the cream, about 1 cup at a time, beating slowly.
I beat all the cream on medium for 2 to 3 minutes until soft peaks formed. I can attest from licking the beaters that it tasted wonderful!
I reserved 1/2 cup of the cream for making rosettes, then split the remaining cream. I refrigerated half of it. Then I divided the rest into thirds, to spread on the layers.
Jammy cherries
Next I made jammy cherries. Not quite a jam, but thicker than the cherries on their own, to mix into the whipped cream between the layers. I again drained the cherries through a sieve, to collect the juice that had drained overnight. Just for good measure, I also drained the whole cherries that I had reserved to decorate the top. In all I got about 2 Tablespoons cherry juice. I sifted in one tsp. cornstarch and whisked well. According to the NYT recipe, I was supposed to add 1/4 tsp of almond extract, but when I opened my bottle of extract, it was empty! So never mind that. I brought the juice and cornstarch slurry to a boil, and added the split cherries, sitting constantly for 3 -5 minutes until it thickened. I removed it from the heat and let it cool.
Now it was time to unwrap the cherry juice-laden cake layers. Not a simple task since they seemed to be enfolded with each other’s plastic wrap. I flipped the layers onto a plate that I laid on top of the plate the layer was on. But still I had trouble separating them. I could only find 3 layers! Where was the fourth layer hiding?
Turns out the top layer was stuck under the second layer. I flipped both onto a plate, then flipped the top layer onto another plate. This was too much for that thin little piece of cherry juice-soaked cake, and it fell apart! After cussing it out, I managed to fit the F-ing cake layer back together like a broken jigsaw puzzle.
Now it was time to frost the cake with whipped cream and add the jammy cherries. I attempted rather fruitlessly to brush the crumbs from the bottom cake layer. I realized it really didn’t make much difference. I smeared 1/3 of the whipped cream on the bottom layer and I swear it looked like a pumpernickel bagel with cream cheese!
Next I added a third of the jammy cherries and mixed them into the cream. Things were rolling right along, and I was ready to flip the next layer on top of the filling.
Unfortunately the layer fell apart when I flipped it! I cussed the f-ing cake until I calmed myself down a with the maxim that whipped cream hides all problems.
I had better luck with the second layer, and then pieced together the top layer.
I covered the whole cake with the whipped cream I had reserved. Who would know that this cake was anything but perfect anyway?
Time to make the chocolate curls! I bought some nice dark chocolate bars to shave. At 72% cacao, organic and fairly traded to boot, they seemed perfect! Indeed after sampling, the chocolate was quite delicious and rich. I warmed the chocolate up about 5 seconds in the microwave which made the curling easier.
Unfortunately the bar came divided into squares, which fell apart while I was shaving it with a vegetable peeler!
Nevertheless, I persisted in shaving a bowlful of curls.
I sprinkled them all over the cake.
Next I piped the rosettes around the top of the cake. I’m not too good with spatial relationships, so had to move the rosettes over a few times to fit 12 of them in.
Can you say pretty please with a drunken cherry on top?
I took all the broken pieces of chocolate and melted them together in the microwave, about 30 seconds, then spread it in the pan.
I used first a metal spatula, then a bench scraper to roll the chocolate into curls. It worked a bit better when I spread it on the back of a baking pan, in terms of getting the best angle.
A lot of the cakes I looked at online had large chocolate curls in the middle. Of course since my cake had a hole in the middle, I had to be content with putting the curls in the hole!
Ta-da! the cake was done! And I had chocolate all over my hands and even my face!
These light and tasty pancakes are gluten free and flour free. I added a touch of ground coriander and nutmeg to emphasize the blueberry flavor. When blueberries are out of season this works with defrosted frozen blueberries. Just don’t use the blueberry juice that comes with the defrosting. You can add a teaspoon or so of maple syrup to the juice and microwave it for a minute to make your own blueberry syrup. The “flour” is actually made from rolled oats whirled in a blender. I adapted this recipe from a Weight Watchers recipe, so it’s pretty low in calories/ points, and would be lower if I hadn’t added the pecans in. But I couldn’t resist them, and the husband insisted on them, so there!
Serves 3 (about 9 medium pancakes)
Ingredients
1/2 cup low fat milk
1/2 tsp apple cider vinegar
1 cup oatmeal
2 1/2 tsp coconut sugar (can sub brown sugar)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground coriander
1/8 tsp (a few shakes) ground nutmeg
1/2 cup almond milk (can sub low fat milk)
1 egg, separated
1 tsp butter, melted (can sub oil)
1 tsp vanilla extract
1 cup fresh blueberries, halved
1/4 cup chopped pecans
Directions
Stir apple cider in milk and set aside to curdle.
Add dry ingredients to blender and run on high for a couple of minutes until oatmeal resembles coarse flour.
Separate the egg. Whisk the yolk into the almond milk along with melted butter and vanilla.
Stir in 1/3 of the dry ingredients into egg mixture, then 1/3 of the soured milk. Repeat two more times. Fold in the halved blueberries and pecan pieces.
Mixture will be watery. That’s ok, because it needs to rest for 5 minutes so the oatmeal can absorb the liquids.
Whip the egg whites until stiff, then fold them into the thickened batter.
Pour on a medium hot griddle or skillet with minimal butter. Flip as soon as bubbles form. They are so good that I don’t need syrup or butter.
This is a easy way to add vegetables to your diet. It is flexible in that you can add whatever veggies are hanging in your fridge that you feel are appropriate. Mainly you need green onions (scallions) and bean sprouts. I added a couple slices of smoked turkey for extra flavor and protein, but you can add other meat or substitute tofu if you prefer. I used 1 teaspoon of oil, but if you like you can add a bit more.
Ingredients: Serves 2
Canola oil nonstick spray
1 tsp canola oil or vegetable oil
3 scallions
1 large or 2 medium stalks celery
1 peeled carrot
3 cups bean sprouts
Other vegetables you have on hand, including
1/4 cup red bell pepper
3 medium mushrooms
4 stalks asparagus tips
1/2 cup snap peas
1/3 cup frozen peas
1 cup fresh spinach
2 slices of smoked turkey or meat of your choice, if desired
6 large eggs
1 TB soy sauce, more to taste
Directions
Slice vegetables thinly, starting with scallions, carrot and celery. Set the green tops of the scallions aside. Heat a large nonstick skillet or wok and spray with Canola oil nonstick spray. Add 1 tsp canola or vegetable oil. Sauté the hard vegetables.
Thinly slice the red pepper, asparagus, snap peas and mushrooms, and add them to the sauté.
When vegetables are soft and beginning to brown, add desired meat, spinach and frozen peas, then add bean sprouts and stir until they soften.
Beat the eggs in a bowl with 1 Tb soy sauce and pour evenly over the vegetables.
As eggs cook, gently lift them over at the edges of the pan so that they cook evenly. Once they are cooked to your liking, plate and garnish with chopped scallion greens.
I like how this recipe uses the entire cauliflower, including stems and leaves. Inspired by Ottolenghi’s recipe in his cookbook “Simple”, I tweaked it to suit my time limit, by roasting the cauliflower in pieces instead of whole. I cut down on the fat by using olive oil spray instead of oil and butter. I added nutritional yeast to round out the flavor. I roasted a small potato I had hanging around the fridge, then cut it up and scattered it around the roasted cauliflower. It was a very satisfying vegetarian/ vegan meal.
Ingredients:
I large head of cauliflower
Olive oil spray
one or two small potatoes
1/4 cup tahini
1/2 bunch parsley with stems
1 small garlic clove
1 tsp Kosher salt
3 Tb lemon juice from a small lemon
1/3 cup water
2 Tb nutritional yeast
Instructions:
Preheat oven to 375′
Fill a pot with enough salted boiling water that you can fit your cauliflower in without overflowing.
Place cauliflower head-down into the water and bring to a second boil. Let cook for 5 minutes. Use tongs to remove it to a plate and let it cool for about 5 minutes. It should easily be cut into pieces using a pair of kitchen shears or a knife. Use the entire cauliflower, including the stem and leaves.
Spray a roasting pan with olive oil spray. Place cauliflower pieces in pan and spray with more olive oil spray on both sides.
Pierce a small potato or two and place on the oven rack.
Roast for 45 minutes.
While the cauliflower is roasting, make the tahini sauce:
Combine the tahini, garlic, parsley and yeast in a food processor. Run for about a minute, scrape bowl and run again. Pour in water, lemon juice and salt and run the processor until it is smooth.
When cauliflower is nice and golden brown, remove from the oven and pull out the potato(es). Slice the potato(es) and scatter on the cauliflower. Pour the sauce over the cauliflower and serve.
Roz's Scrumptious Recipes 