It’s funny how we often don’t think about what we don’t eat and why we don’t. Cauliflower leaves are one such example. Growing up, it’s what protected the food. Now, it is the food. When you don’t feel like spending on 101 cruciferous veg - that can cost an arm and a leg in some parts of the world - buy the cauliflower and get the best bang for your buck.
This is the best and only pasta salad, you will ever need in your life. We can shake on it if you’d like? Here’s why: it literally combines everything you need in a dish, in texture, flavour, colour, nutritional balance and indulgence. Even Masterchef would be impressed. So simple, packed with flavour, born from the simple desire to eat all our favourite things. And whaddya know, perfect leftover-pasta-bestover-recipe (how's that for a tongue-twister): my mum’s Mediterranean Pasta Salad.
I have been fortunate to have experienced cultures from across the world, which in turn has led me to crave the discovery of all sorts of global cuisines, generally through my personal consumption, but whenever I can, through local cooking classes. But in all honesty, Japanese food is never something I properly looked into, other than endless sushi dates and that Sushi making party that one time...Until my mum brought home the strangest looking vegetable I'd seen in a long time, and Food 52 just so happened to feature it on their CSA. Too perfect of a coincidence NOT to try my hand at it. Hence, Kohlrabi Okonomiyaki with lightly pickled Kohlrabi Slaw.
