Drunken Cauliflower

It’s been a while since my last post. My creative spirit has rested enough. This time I turn to the culinary palate as I share tonight’s colorful meal—Drunken Cauliflower with Thai sweet basil and Cabernet served with balsamic tomatoes.
DrunkenCauliflowe4 DrunkenCauliflower1 DrunkenCauliflower2 DrunkenCauliflower3

Why now? Why this dish? It’s simply the return of spring, the contents of the kitchen, and a day laden with laundry.

For the past couple years, I’ve been on a genealogical journey—albeit mostly via my keyboard and mad online-search skills. Part of my digital passport has included the L’Aquila (Abruzzo) province of Italy. (I don’t know much about that side of the family, as my grandmother’s vocal chords were injured as a child and she could not speak. So, while I grew up with some Italian flavors, I did not enjoy the oral histories di buona famiglia.) Perhaps I can find a culinary connection?

Tonight I prepared a recipe inspired by Simona Carini’s Italian Culinary ABC post for “L” (L’Aquila) at

4 responses to “Drunken Cauliflower”

  1. Interesting change from your usual posts! Can we expect more of these in future?


    1. I hope so, Ramana. My cooking skills are few but my appetite is voracious. Also, I don’t doodle much anymore. My hands and wrists are often swollen and aching after a day’s work of typing.


  2. That’s very pretty! I’ve been tempted to buy purple cauliflower lately.


    1. Before I found the recipe, I had picked it up just for a colorful, crunchy snack. Then I paired it with a cabernet rather than a white wine. Today, the leftovers had dark blue stalks. Other than that aesthetic oddity, the taste was even better than the night before. The red pepper flakes had marinated well.


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