Cauliflower Custard with Toasted Garlic Pepitas
2008 October 21
Every two weeks, the Yale Sustainable Food Project tell us what is at its peak on the Yale farm, and we cook something fresh and fantastic using the New York version of their produce. For the recipe for this delicious, velvety, luscious custard made out of — of all things — the lowly cauliflower (and my thoughts on the sexiest overlooked vegetable), check out my guest post on cauliflower on the Yale Sustainable Food Project Blog.
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