Vegetable cooking noted

*   Anyone who notices food writing will know that whole baked cauliflower has been the "new" big thing for a couple of years now (especially for vegetarians - there's been so much praise for it, it has sounded like the dish that will convert some to give up meat).    I tried it on the weekend, and have an announcement to make:

It is still cauliflower.

I know there are a thousand different suggestions on the net as to how to prepare and cook it, and I decided on a marinade of tahini, olive oil, garlic, salt and smoked paprika.  Pretty simple, but then again I found one person who just recommended olive oil and salt, and add a sauce at the end.   I went with the "cover in a foil tent for first half hour, then leave it open" method  (as opposed to the reverse.)  I left it in the oven for like 1 hour 20 minutes (it's a ridiculously energy intensive thing to prepare, for few calories.)

And at the end of the day:  yeah, it tastes like cauliflower with an added bit of taste on the outside.

I know:  I read some cooking sites where someone said they had to try several different ways of preparing and cooking it 'til the found the perfect one.  But I just can't see that it is worth the bother.

I think cauliflower and zucchini are both in a race for the blandest vegetables on the market, and really, I can't be bothered with the electricity and cooking experimentation to get either of them into an alleged taste sensation.

People:  just eat another vegetable that already has flavour and cooks in shorter time.

*  My wife makes a very nice, dry style pasta using garlic, anchovies, broccoli, dried chilli and - that's it, really.  Well, some olive oil, I assume.   She even saves time and energy by cooking the broccoli with the pasta.

I really enjoy the drier styles of pasta dishes now.   Less heavy that a meaty or creamy sauce, but still delicious and pretty satisfying with a tiny bit of side protein.  (We had a bit of hot smoked salmon on the side.)