I don’t mind recipes that require a lot of time, but have little work. I find it nice to prepare a meal, and have an hour or so to clean up, or prepare upcoming lunches (and still have time to sit around and check emails). So from time to time I try and dabble in casseroles. I picked this dish for our withdrawal diet. At the time we introduced soy, but still couldn’t have any wheat.
This recipe was adapted by a curry cauliflower-fennel toss, but most of those spices were removed. The flavor is most emphasized by balsamic vinegar. Gourmet balsamic vinegars are becoming very popular, and I have two locals stores that make their very own. I HIGHLY recommend using a higher end vinegar. I used a white orange balsamic vinegar for the one featured in the photo. Continue reading