Rsted Cauliflower Quotes

Nothing offended me except for cauliflower and stupidity. ~ Abby Jimenez

People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich. ~ Yotam Ottolenghi

The woman I love she got a prize fighter nose, cauliflower ears and a run in her hose. ~ Bob Dylan

The advantage of the cauliflower is that if all else fails, you can always cover it with melted cheese and eat it. ~ William E. Simon

I liked slicing through the beige brain when it had been fixed; the texture reminded me of cooked cauliflower. It was wonderful to hold this shrunken organ in your hands, the formaldehyde running down over your wrists, and picture the billion firing synapse that for many years had made the cauliflower believe that it was Fred. ~ Sebastian Faulks

I'm obsessed with vinyasa flow yoga and Pilates. And since I live in Sweden, and we have good seafood, I tend to cook a lot of fish, preferably with oven-roasted veggies and a cauliflower mash. ~ Frida Gustavsson

Green Eggs and Ham was the story of my life. I wouldn't eat a thing when I was a kid, but Dr. Seuss inspired me to try cauliflower! ~ Jim Carrey

My husband is the cook at our house. I can make dessert and salad, but I stay away from meals. He makes amazing omelets, fish, and grilled vegetables like Brussels sprouts and cauliflower. ~ Dylan Lauren

I don't like to leave what I'm going to eat in other people's hands, so I'll pack my own lunch. I chop up a salad with lots of greens - everything from spinach, baby spinach, arugula, cucumber, avocado, radish, cauliflower, and green olives to parsley and cilantro, all chopped really fine - with a piece of wild salmon. I even bring my own tea in a Thermos. ~ Miranda Kerr

Eat broccoli. And cauliflower, cabbage, and other stuff that looks like it came out of a mini Tolkien forest. ~ Steve Edwards

The cauliflower soup sounds so good. And the broccoli-melt sandwich. I've never heard of such a thing. ~ Chris O'Dowd

I love the creative, whole-foods recipes in But I Could Never Go Vegan! Kristy Turner has heard all the excuses and has a response for each. It's true, no life is complete without the occasional calzone-but stuff 'em with Kristy's Buffalo Cauliflower and Cashew Blue Cheese and you can have calzones and be vegan too. Get ready for your taste buds to explode. ~ Isa Chandra Moskowitz

Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. ~ Mark Twain

Mental nausea of daily squash
flabby cauliflower
and grease dripping slick and sheepish
onto the placid plate of mind. ~ Sylvia Plath

Take what the British call the "greengrocer's apostrophe," named for aberrant signs advertising cauliflower's or carrot's in local fruit and vegetable shops. ~ Naomi S. Baron

My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs. ~ Yotam Ottolenghi

If you have some potatoes, green beans and cauliflower, you have a heck of a dish that can feed an entire family. ~ Jose Andres

In university, in a vain attempt to stave off the frosh fifteen, I used to melt fat-free cheese over broccoli, onions and cauliflower in the cafeteria microwave. That earned me few friends. ~ Rachel Sklar

For driving, a January thaw was always preferable to actual ice, but when it was over things froze more treacherously than before. And in its melting and condensing the roadside snow turned to clumps reminiscent of black-spotted cauliflower. Better never to have thawed. ~ Lorrie Moore

Increasing dietary consumption of the brassica vegetables such as broccoli, cauliflower, cabbage, kale, and Brussels sprouts, as well as allium vegetables such as onions, leeks, and garlic can all increase glutathione activity and offset the risk caused by this mutation. ~ Daniella Chace

The Iowa Women's Health Study, which has followed more than 35,000 women for decades, found eating more broccoli, cauliflower, kale and other cruciferous vegetables was associated with a lower risk of getting non-Hodgkin's lymphoma in the first place. ~ Michael Greger

like the small votives they lit in church.) Sometimes the houses were deserted, even partially destroyed. Sometimes it seemed the families must still be upstairs. There were old bicycles in some, or baby carriages. A steamer trunk, once, filled with broken dishes. A jar of pickled cauliflower. ~ Alice McDermott

Three Meatloaf Haikus
Oh yucky meatloaf
sitting under the hot lights
so gray and gristly.
Nothing tastes worse than
you, not cauliflower or
even lima beans.
And what is that weird
thing sticking out
a whisker?
hair? a rubber band? ~ Jennifer L. Holm

He brought leftover cauliflower in cheese sauce for dinner.
"Not yuckyflower!" Ursa said. "Jo made me eat it last night!"
"This has gooey cheese on it," he said, "and gooey cheese makes anything, even dirt, taste delicious."
"Can I eat dirt instead? ~ Glendy Vanderah

HIGH-ALKALINE FOODS

Vegetables
Beets, Broccoli, Cauliflower, Celery, Cucumbers, Kale, Lettuce, Mushrooms, Onions, Peas, Peppers, Pumpkin, Spinach, Sprouts, Wheatgrass

Fruits
Apples, Apricots, Avocados, Bananas, Blueberries, Cantaloupe, Cherries (sour), Grapes, Melon, Lemon, Oranges, Peaches, Pears, Pineapple, Raspberries, Strawberries, Watermelon

Protein
Almonds, Chestnuts, Whey Protein Powder, Tofu

Spices
Cinnamon, Curry, Ginger, Mustard, Sea Salt ~ Derek Hough

Yield 1 main course Prep time approximately 2 minutes Processing time approximately 10 minutes Calorie Burn 172 Calories 105 Net-Calories -67 Ingredients: Olive oil cooking spray Pinch of red pepper flakes, plus more as desired ½ head cauliflower, grated on the small holes of box grater to the size of rice (about 1 cup) Kosher salt ~ Rocco DiSpirito

But a day later, it was 'Prof Tim says low fat is a fraud,' when he was eating a tub of yoghurt at his desk for breakfast. He let that slide too. Until the following morning, when he and a packet of Simba salt-and-vinegar crisps walked out of the morning parade, and Mbali said, 'Prof Tim says it's the carbs that make you fat, you know,' and he couldn't take it any more and snapped: 'Prof Tim who?' And so she told him. Everything. About this Prof Tim Noakes who once got the whole fokken world eating pasta, and then he did an about face and said, no, carbs are what's making everyone obese, and he wrote a book of recipes, and now he was Mbali's big hero, 'Because it takes a great man to admit that he was wrong', and she had already lost so much weight and she had so much more energy, and it wasn't all that hard, she didn't miss the carbs because now she ate cauliflower rice and cauliflower mash and flax seed bread. Flax seed bread, for fuck's sake. ~ Deon Meyer

I am open to the accusation that I see compost as an end it itself. But we do grow some real red damn tomatoes such as you can't get in the stores. And potatoes, beans, lettuce, collards, onions, squash, cauliflower, eggplant, carrots, peppers. Dirt in you own backyard, producing things you eat. Makes you wonder. ~ Roy Blount, Jr.

Ode to Douglas Adams

In the solar system we inhabit, we live on a small planet we all call Earth. Okay, when I say small, I mean it's small compared to say, oh, Jupiter. Earth is something like a dime compared to Jupiter's beach ball. On this Earth is a fairly large country we all call The United States of America. Of course, when I say fairly large, it's like the U.S. is a piece of broccoli next to China's really large cauliflower. Now that I think of it, that may not be a good comparison as it depends on the restaurant you go to. At the place I was at last night it would be a good comparison as the cauliflower was larger than the broccoli. Not that I'd touch either. I had a hamburger with fries and somebody at the next table had those ghastly vegetables.

From the Preface to "Sex and the American Male." I was saddened by the passing of Douglas Adams and wrote the preface to sound a little like his "Hitchhiker's..." books and to honor him. I hope he's smiling. ~ Jay Williams

What are those purple things?"
"Carrots."
"Carrots are orange."
"And purple." He didn't mention the turnips and cauliflower in the mix. He knew his quarry.
"Why would somebody dye a harmless carrot purple?"
"They're not dyed, they're natural. Have some more wine," he said, topping off her glass, "and try them out. ~ J.D. Robb

When I was in school, martial arts made you a dork, and I became self-conscious that I was too masculine. I was a 16-year-old girl with ringworm and cauliflower ears. People made fun of my arms and called me 'Miss Man.' It wasn't until I got older that I realized: These people are idiots. I'm fabulous. ~ Ronda Rousey

Our foyer has a funny smell that doesn't smell like anyplace else. I don't know what the hell it is. It isn't cauliflower and it isn't perfume - I don't know what the hell it is - but you always know you're home. ~ J.D. Salinger

I wasn't always the most fashionable, and I would come to school with cauliflower ear and ringworm. I got made fun of a lot. People called me 'Miss Man' and 'Guns,' and people directed a lot of karate jokes at me. I wish that I was at school now that MMA and martial arts is cool, but back when I was in school, people associated it with nerdy stuff. ~ Ronda Rousey

She looked at the produce stalls, a row of jewels in a case, the colors more subtle in the winter, a Pantone display consisting only of greens, without the raspberries and plums of summer, the pumpkins of autumn. But if anything, the lack of variation allowed her mind to slow and settle, to see the small differences between the almost-greens and creamy whites of a cabbage and a cauliflower, to wake up the senses that had grown lazy and satisfied with the abundance of the previous eight months. Winter was a chromatic palate-cleanser, and she had always greeted it with the pleasure of a tart lemon sorbet, served in a chilled silver bowl between courses. ~ Erica Bauermeister

Why," he was saying, "why should one not tolerate this life, since so little suffices to deprive one of it? So little brings it into being, so little brightens it, so little blights it, so little bears it away. Otherwise, who would tolerate the blows of fate and the humiliations of a successful career, the swindling of grocers, the prices of butchers, the water of milkmen, the irritation of parents, the fury of teachers, the bawling of sergeant-majors, the turpitude of the beasts, the lamentations of the dead-beats, the silence of infinite space, the smell of cauliflower or the passivity of the wooden horses on a merry-g0-round, were it not for his knowledge that the bad and proliferative behaviour of certain minute cells (gesture) or the trajectory of a bullet traced by an involuntary, irresponsible, anonymous individual might unexpectedly come and cause all these cares to evaporate into the blue heavens. ~ Raymond Queneau

Cruciferous vegetables Examples: broccoli, cabbage, cauliflower Servings: 1 Size: ½ cup Greens Examples: kale, spinach Swiss chard Servings: 2 Size: 1 cup raw, ½ cup cooked Other vegetables Examples: beets, peppers, carrots Servings: 2 Size: 1 cup leafy, ½ cup non-leafy, ½ cup juice Beans Examples: black beans, kidney beans, lentils Servings: 3 Size: ¼ cup dip, ½ cup cooked, 1 cup fresh Berries Examples: grapes, raisins, cherries Servings: 1 Size: ¼ dried, ½ cup fresh or frozen Other fruit Examples: apples, avocados, bananas Servings: 3 Size: 1 cup fruit, 1 medium, ¼ cup dried Flaxseeds Servings: 1 Size: 1 tbsp Nuts and seeds Examples: peanut butter, whole almonds, sunflower seeds Servings: 1 Size: ¼ cup or 2 tbsp butter Spices Examples: turmeric Servings: 1 Size: ¼ tsp Whole grains Examples: rice, quinoa, bread Servings: 3 Size: ½ cup cooked, 1 slice of bread Water Servings: 5 Size: 12 oz. Daily ~ Project Inspiration

Horace, hands on hips, paced around the circle, frowning as he studied them. They were a scruffy bunch, he thought, and none too clean. Their hair and beards were overlong and often gathered in rough and greasy plaits, like Nils's. There were scars and broken noses and cauliflower ears in abundance, as well as the widest assortment of rough tattoos, most of which looked as if they had been carved into the skin with the point of a dagger, after which dye was rubbed into the cut. There were grinning skulls, snakes, wolf heads and strange northern runes. All of the men were burly and thickset. Most had bellies on them that suggested they might be overfond of ale. All in all they were as untidy, rank smelling and rough tongued a bunch of pirates as one could be unlucky enough to run into. Horace turned to Will and his frown faded. 'They're beautiful,' he said. ~ John Flanagan

I learned to baby the rabbit in sour cream, tenderer than chicken and less forgiving of distraction, as well as the banosh the way the Italians did polenta. You had to mix in the cornmeal little by little while the dairy simmered - Oksana boiled the cornmeal in milk and sour cream, never water or stock - as it clumped otherwise, which I learned the hard way. I learned to curdle and heat milk until it became a bladder of farmer cheese dripping out its whey through a cheesecloth tied over the knob of a cabinet door; how to use the whey to make a more protein-rich bread; how to sear pucks of farmer cheese spiked with raisins and vanilla until you had breakfast. I learned patience for the pumpkin preserves - stir gently to avoid turning the cubes into puree, let cool for the runoff to thicken, repeat for two days. How to pleat dumplings and fry cauliflower florets so that half the batter did not remain stuck to the pan. To marinate the peppers Oksana made for my grandfather on their first day together. To pickle watermelon, brine tomatoes, and even make potato latkes the way my grandmother made them. ~ Boris Fishman

I often said that writers are of two types.
There is the architect, which is one type. The architect, as if designing a building, lays out the entire novel at a time. He knows how many rooms there will be or what a roof will be made of or how high it will be, or where the plumbing will run and where the electrical outlets will be in its room. All that before he drives the first nail. Everything is there in the blueprint.
And then there's the gardener who digs the hole in the ground, puts in the seed and waters it with his blood and sees what comes up. The gardener knows certain things. He's not completely ignorant. He knows whether he planted an oak tree, or corn, or a cauliflower. He has some idea of the shape but a lot of it depends on the wind and the weather and how much blood he gives it and so forth.
No one is purely an architect or a gardener in terms of a writer, but many writers tend to one side or the other. I'm very much more a gardener. ~ George R R Martin

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan.
Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over ~ Stacey Ballis