People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.
Yotam Ottolenghi
Related
Explaining something sensible to Lord Killanin is akin to explaining something to a cauliflower. The...
WILLIAM E. SIMON It's amazing how meaty cauliflower can be.
ALEX GUARNASCHELLI People are afraid of things they don't understand. They don't know how to relate. It threate...
BILL LASWELL Cauliflower is nothing but cabbage with a college education.
MARK TWAIN 'The Cauliflower' is not strictly a novel, as Barker says in her indispensable afterword.
JUSTIN CARTWRIGHT I don't like to do much with my hair - which is good, because I don't know how! I just alway...
CHYLER LEIGH A lot of people don't like to win. They actually don't know how to win, and they don't l...
DONALD TRUMP A lot of people who curate in the business, and curate the art, don't really have good artistic ...
Q-TIP In university, in a vain attempt to stave off the frosh fifteen, I used to melt fat-free cheese over...
RACHEL SKLAR Younger people have greatest fears. Why is that? Because they don't know the plot. They don'...
MARGARET ATWOOD If you have some potatoes, green beans and cauliflower, you have a heck of a dish that can feed an e...
JOSE ANDRES I'm a crier. I always cry. I cry at the dumbest things, too. This is why I sort of steer clear o...
YVONNE STRAHOVSKI Green Eggs and Ham was the story of my life. I wouldn't eat a thing when I was a kid, but Dr. Se...
JIM CARREY My friends don't think they're rich, because they know someone who's richer.
CRAIG GROESCHEL I Googled 'What do rich people buy?' Because I don't feel like a rich person, and I don&...
J. J. WATT I have thought about the next steps, and you know, they still don't know that I can dance. They ...
NAIMA ADEDAPO Food is celebratory. People who don't cook don't know how much fun they're missing.
LEO BUSCAGLIA There are also always those burnt, hard kernels at the bottom that don't pop. You know why they ...
MARC MARON People have always found me challenging - I don't know why, when I am only being myself. I don...
IAN HAMILTON FINLAY I'm obsessed with vinyasa flow yoga and Pilates. And since I live in Sweden, and we have good se...
FRIDA GUSTAVSSON People don't have a good intuitive sense of how to weigh new information in light of what they a...
NATE SILVER I think it would collapse my heart if I was super famous. I don't have the nerve for it, I'm...
BO BURNHAM Training is everything. The peach was once a bitter almond; cauliflower is nothing, but cabbage with...
MARK TWAIN Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with ...
MARK TWAIN I don't know how people box for a living. I don't know how they can just hurt people for a l...
MAGGIE Q The kind of cynical politics of divide and conquer, that's shameful stuff, and I don't know ...
GAVIN NEWSOM There will always be rock stars, but I don't know how much depth and longevity they'll have.
RICK SPRINGFIELD People ask me about my limp. I say, 'You know, I don't know how bad it is, because I don'...
TERI GARR I don't know how anyone could vote Republican. It's so obvious that their only interest is k...
VIVIAN CAMPBELL The first water melons, broccoli, cauliflower, carrots, all come up at the time when they are not av...
AL KALIN Normally, most writers don't say, 'I'm going into a mild hypnotic trance.' Typically...
MADISON SMARTT BELL Don't let what you don't know scare you, because it can become your greatest asset. And if y...
SARA BLAKELY I don't know if high society is different in other cities, but in Hollywood, important people ca...
MARILYN MONROE I wasn't always the most fashionable, and I would come to school with cauliflower ear and ringwo...
RONDA ROUSEY 'The Cauliflower' is full of these bizarre anecdotes, some of them petty, others moving or w...
JUSTIN CARTWRIGHT I.Q. deficiency. There are some people who are an order of fries short of a Happy Meal, and what is ...
RUSH LIMBAUGH The problem isn't that people don't understand how good things are. It's that they know,...
PAUL KRUGMAN We don't always have an accurate view of our own potential. I think most people who are frighten...
SCOTT ADAMS People don't know how hard it is to have your own business.
SUGE KNIGHT People throw in the towel because they don't know how to fight. You'd be surprised how much ...
TILMAN J. FERTITTA It's very dangerous to wave to people you don't know because what if they don't have han...
MITCH HEDBERG If we don't stop immigration - this torrent of immigrants coming in - we're not going to be ...
PHYLLIS SCHLAFLY Sometimes cameras and television are good to people and sometimes they aren't. I don't know ...
DAN QUAYLE I'm somewhat horrified because I don't think the young people today even know what history i...
JOAN SUTHERLAND One of the reasons inequality gets so deep in this country is that everyone wants to be rich. That...
JAY-Z Idling is important. Most people don't know how. They're afraid of it. This explains why the...
MORTIMER ADLER Comedy is so fun. I don't know how these people can make movies and work on them for four months...
COLLEEN HASKELL Most people have no concept of how an automatic transmission works, yet they know how to drive a car...
STEVE JOBS If there are people at once rich and content, be assured that they are content because they know how...
CHARLES WAGNER This thing with everyone knowing you, it's weird, because people have this one-sided relationshi...
ROBERT PATTINSON When someone says to you, 'Oh, I don't take a good picture,' what they mean is they have...
MARTIN PARR There's a lot of places where the image of a cube as a thing of power is pertinent. I don't ...
CLIVE BARKER Famous people come up to me, but I don't know who they are because my sight is so bad. It's ...
HELENA BONHAM CARTER People don't know the past, even though we live in literate societies, because they don't tr...
DANIEL PAULY It's amazing how often campaigners in rich countries think poor people don't get backache.
NORMAN BORLAUG I'm not a rich man, and Greg Lake is certainly not. I don't know how he can survive. I don...
KEITH EMERSON Death is the one - the one thing we don't have many answers for. We understand how people die, b...
ADAM SILVERA People don't have a respect for cheese because they don't know better. They see cheese with mold on ...
DELORES CHAMBERS This world is run by people who know how to do things. They know how things work. They are equipped....
DORIS LESSING Rich, smart parents tend to have rich, smart kids - not because it's genetic but because they ca...
GEORGE KAISER Most people don't know that I'll eat anything spicy. A little extra kick is always a good th...
KELLI BERGLUND The reason we have poverty is that we have no imagination. There are a great many people accumulatin...
ALAN WATTS A lot of people don't know the USOC is not government funded and they are always looking for sup...
DOMINIQUE DAWES Finland is a rich country. What have they got? They got Nokia phones and plywood. How'd they get...
P. J. O'ROURKE Brussels sprouts are misunderstood - probably because most people don't know how to cook them pr...
TODD ENGLISH More women than men graduate in media studies. They don't know how to find a fixer; they don'...
ANNE SEBBA If I have one technology tip of the day, it's this: No matter how good the video on YouTube is, ...
MATT GROENING I don't know if many people know this about me, but I have multiple sclerosis. So I don't ha...
NEIL CAVUTO People who don't travel cannot have a global view, all they see is what's in front of them. ...
MARTIN YAN You don't really have to go anywhere in particular in New York City to have a good time. In ever...
TIBOR FISCHER There are a lot of shows that have secrets and string people along and use the secrets of the narrat...
J. H. WYMAN Either accept people for what they are, or don't. So, in other words, man, if people don't k...
IKE TURNER I don't know how anyone can see the Hubble 'Deep Field' image and not feel like somethin...
TRACY K. SMITH I don't have role models or watch much TV. I go to awards ceremonies but often I don't even ...
CHRISTOPHER PARKER I don't know how to live good. I only know how to suffer.
BOB MARLEY I'm always amazed to hear of air crash victims so badly mutilated that they have to be identifie...
PAUL MERTON My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red...
YOTAM OTTOLENGHI There is a serious defect in the thinking of someone who wants - more than anything else - to become...
BENJAMIN JOWETT My most cryptic, strange songs might be my most personal, but that isn't how people are going to...
FRANK BLACK The thing with gymnastics is people don't always know the events. So they'll ask me about th...
MCKAYLA MARONEY I learned something through the experiences in my life, and that is that you never judge how someone...
KIMBERLY SCHLAPMAN Zombies to me don't represent anything in particular. They are a global disaster that people don...
GEORGE A. ROMERO Why is it that we want what we don't have, yet we can't see what we do have?
ANTHONY T. HINCKS It is troublesome sometimes when people get up in your face in public, you know? And say, 'How c...
SHEPARD SMITH I don't know what sex appeal is. I don't think you can have sex appeal knowingly. The people...
OMAR SHARIF Being a superhero is great. Everyone should try it.
KATE BISHOP I don't know how many people have ever seen the National Guard break in somewhere, but they mean...
OZZIE SMITH You know, it is very clear that the Israelis, they don't want this plan and they don't agree...
RAFIK HARIRI The truth is, people don't know me. When people don't know you, they're going to try to ...
TREVOR NOAH I don't really care what other people see me as. I seriously don't. I've always worried ...
KAJOL Life is complex. You don't have any person who is nice from the beginning until the end. You don...
MARJANE SATRAPI You don't need to raise taxes on rich people, because they create capitalization and investment....
CARLOS SLIM The properties of people and the properties of character have almost nothing to do with each other. ...
AARON SORKIN Successful people have a bigger fear of failure than people who've never done anything because i...
JAY-Z Look at the average American diet: ice cream, butter, cheese, whole milk, all this fat. People don...
JACK LALANNE I don't have a problem with my image; it's other people who do.
SAMANTHA FOX I always like teaser trailers because they don't give too much away, you know? They give just a ...
OSCAR ISAAC I wouldn't know how to think inside the box because I don't even know where it is. I wouldn&...
WARIS AHLUWALIA People are unhappy when they are on diets, because it's 'don't do this, don't do tha...
MIREILLE GUILIANO I've always slightly envied other actors I know who have different reputations. I think, 'Go...
MARTIN FREEMAN
More Yotam Ottolenghi
The differences between a tart, a pie and a quiche are a blur.
YOTAM OTTOLENGHI You can really taste the difference between a shop-bought and a good homemade mayo.
YOTAM OTTOLENGHI Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in sout...
YOTAM OTTOLENGHI Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh ...
YOTAM OTTOLENGHI For me, the end of childhood came when the number of candles on my birthday cake no longer reflected...
YOTAM OTTOLENGHI The smells of slow cooking spread around the house and impart a unique warmth matched only by the fl...
YOTAM OTTOLENGHI On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud ga...
YOTAM OTTOLENGHI Herbs deserve to be used much more liberally.
YOTAM OTTOLENGHI You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There ...
YOTAM OTTOLENGHI The way to entice people into cooking is to cook delicious things.
YOTAM OTTOLENGHI Almost every culture has its own variation on chicken soup, and rightly so - it's one of the mos...
YOTAM OTTOLENGHI I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole r...
YOTAM OTTOLENGHI As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit ...
YOTAM OTTOLENGHI There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidi...
YOTAM OTTOLENGHI If I must choose between healthy and tasty, I go for the second: having only one life to waste, it m...
YOTAM OTTOLENGHI Brussels sprouts are really quite versatile.
YOTAM OTTOLENGHI A great fig should look like it's just about to burst its skin. When squeezed lightly it should ...
YOTAM OTTOLENGHI One man's trash is another man's treasure, and the by-product from one food can be perfect f...
YOTAM OTTOLENGHI Halva works brilliantly in ice-cream.
YOTAM OTTOLENGHI The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
YOTAM OTTOLENGHI Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes...
YOTAM OTTOLENGHI My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red...
YOTAM OTTOLENGHI Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a...
YOTAM OTTOLENGHI As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, s...
YOTAM OTTOLENGHI Even in the busiest kitchen, there's always a point at the end of the day when you go home.
YOTAM OTTOLENGHI The difference between a bland tomato and great one is immense, much like the difference between a s...
YOTAM OTTOLENGHI A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. ...
YOTAM OTTOLENGHI The most important thing for me is to walk the little alleys of the city, to find the little alcove ...
YOTAM OTTOLENGHI I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or...
YOTAM OTTOLENGHI A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients...
YOTAM OTTOLENGHI Pasta with melted cheese is the one thing I could eat over and over again.
YOTAM OTTOLENGHI My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surf...
YOTAM OTTOLENGHI Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil o...
YOTAM OTTOLENGHI For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being ...
YOTAM OTTOLENGHI Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless sta...
YOTAM OTTOLENGHI How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent st...
YOTAM OTTOLENGHI Good asparagus needs minimal treatment and is best eaten with few other ingredients.
YOTAM OTTOLENGHI For those, like me, who can't rely on being given a home smoker this Christmas, you can build yo...
YOTAM OTTOLENGHI Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic...
YOTAM OTTOLENGHI Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. ...
YOTAM OTTOLENGHI Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley bot...
YOTAM OTTOLENGHI I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split...
YOTAM OTTOLENGHI Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a...
YOTAM OTTOLENGHI Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oi...
YOTAM OTTOLENGHI I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young bean...
YOTAM OTTOLENGHI Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage ...
YOTAM OTTOLENGHI Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be e...
YOTAM OTTOLENGHI In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' ...
YOTAM OTTOLENGHI Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just ...
YOTAM OTTOLENGHI I'm a firm believer that the world should be your oyster when you're cooking. People should ...
YOTAM OTTOLENGHI Orange blossom water would make a magical addition to your store cupboard.
YOTAM OTTOLENGHI I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps...
YOTAM OTTOLENGHI Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, e...
YOTAM OTTOLENGHI Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauce...
YOTAM OTTOLENGHI Dinner parties are still highly popular, and I believe they always will be.
YOTAM OTTOLENGHI Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without dimi...
YOTAM OTTOLENGHI Many people struggle to make hummus that lives up to their expectations at home, and recreating a fa...
YOTAM OTTOLENGHI I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy ...
YOTAM OTTOLENGHI Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - b...
YOTAM OTTOLENGHI I always pan-fry sprouts - it retains texture and enhances flavour.
YOTAM OTTOLENGHI Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than other...
YOTAM OTTOLENGHI Healthy is in the eye of the beholder.
YOTAM OTTOLENGHI I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango....
YOTAM OTTOLENGHI Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As wit...
YOTAM OTTOLENGHI If the first bite is with the eye and the second with the nose, some people will never take that thi...
YOTAM OTTOLENGHI Just-poached vegetables show off their natural attributes and taste fresh and light in a way you nev...
YOTAM OTTOLENGHI A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risott...
YOTAM OTTOLENGHI Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could...
YOTAM OTTOLENGHI The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing t...
YOTAM OTTOLENGHI My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost etherea...
YOTAM OTTOLENGHI Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and...
YOTAM OTTOLENGHI Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite...
YOTAM OTTOLENGHI Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the righ...
YOTAM OTTOLENGHI Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically wel...
YOTAM OTTOLENGHI Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian ma...
YOTAM OTTOLENGHI Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child...
YOTAM OTTOLENGHI I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in wh...
YOTAM OTTOLENGHI There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs.
YOTAM OTTOLENGHI Tiny quails may not seem as impressive as a mammoth turkey, but there is something refreshing about ...
YOTAM OTTOLENGHI The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
YOTAM OTTOLENGHI I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from ...
YOTAM OTTOLENGHI Some breakfast cereals only come into their own as children's party treats: what are cornflakes ...
YOTAM OTTOLENGHI The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some s...
YOTAM OTTOLENGHI Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat...
YOTAM OTTOLENGHI Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 12...
YOTAM OTTOLENGHI Take your average couscous salad, and it's almost always a sloppy mush, no matter how much atten...
YOTAM OTTOLENGHI It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the ...
YOTAM OTTOLENGHI Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and ch...
YOTAM OTTOLENGHI Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetable...
YOTAM OTTOLENGHI Eating ready-made meals is about being very passive, and actively cooking is something that nothing ...
YOTAM OTTOLENGHI My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensit...
YOTAM OTTOLENGHI Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. I...
YOTAM OTTOLENGHI Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, wher...
YOTAM OTTOLENGHI There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew...
YOTAM OTTOLENGHI There used to be a time - it isn't so much the case now - that vegetarianism was some kind of re...
YOTAM OTTOLENGHI Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by.
YOTAM OTTOLENGHI Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over s...
YOTAM OTTOLENGHI Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes inco...
YOTAM OTTOLENGHI Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and entici...
YOTAM OTTOLENGHI Believe it or not, I'm as much a fan of a supper shortcut as the next person.
YOTAM OTTOLENGHI I have yet to meet a carnivore who doesn't love a sausage roll.
YOTAM OTTOLENGHI I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sid...
YOTAM OTTOLENGHI Greek yogurt with some olive oil stirred in can transform many dishes.
YOTAM OTTOLENGHI Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's becau...
YOTAM OTTOLENGHI Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.
YOTAM OTTOLENGHI Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut...
YOTAM OTTOLENGHI Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in ri...
YOTAM OTTOLENGHI Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find th...
YOTAM OTTOLENGHI Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape w...
YOTAM OTTOLENGHI The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.
YOTAM OTTOLENGHI Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.
YOTAM OTTOLENGHI This is, in Israel for sure, the earliest church.
YOTAM TEPPER The fact that you see banks on the streets, you don't know who the owners are. Many banks are owned ...
YOTAM ZULU Mosaics, in general, and inscribed mosaics in particular from the 3rd and 4th centuries are very rar...
YOTAM TEPPER This is a very ancient structure, maybe the oldest in our area.
YOTAM TEPPER