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Author Notes: This is a description of a technique, so no measurements.
Serves as many as you want
- Trim up the cauliflower into florets. Lightly process in batches, if needed, in a food processor until it resembles couscous. Be careful not to over process. Just light pulses. Sauteed briefly with oil, a touch of cumin and a bit of water or stock to steam it. Taste and adjust seasoning with cumin and salt. You just to want to take the raw edge off it---don't make it mush, it should have some crunch.
- Use as you would couscous.
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.