Cauliflower Quotes

“Training is everything. The peach was once a bitter almond cauliflower is nothing but cabbage with a college education.”

“Training is everything. The peach was once a bitter almond cauliflower is nothing but cabbage with a college education. ”

“Our foyer has a funny smell that doesn't smell like anyplace else. I don't know what the hell it is. It isn't cauliflower and it isn't perfume—I don't know what the hell it is—but you always know you're home.”

“My most memorable meal was with my parents at Joel Robuchon's Restaurant Jamin in Paris. It was Christmas 1982, and the flavors - from cauliflower and caviar to crab and tomato - astounded me. It was the first time I remember thinking that I would like to really learn how to cook.”

“Shoot for a total of no more than 80 grams of carbs in your daily diet. This means favoring vegetables that grow above ground like kale, broccoli, spinach, and cauliflower as opposed to those that store carbohydrate in the form of starch like potatoes and beets.”

“American dream,a spouse,a brace of children,cuddly pets,coffee-table books,rusted skeleton keys,plastic cauliflower bags,business cards of business-card printers,a mound of used airmail envelopes. Old house on moving day,all echoes and loneliness.”

“I wasn't always the most fashionable, and I would come to school with cauliflower ear and ringworm. I got made fun of a lot. People called me 'Miss Man' and 'Guns,' and people directed a lot of karate jokes at me. I wish that I was at school now that MMA and martial arts is cool, but back when I was in school, people associated it with nerdy stuff.”

“She looked at the produce stalls, a row of jewels in a case, the colors more subtle in the winter, a Pantone display consisting only of greens, without the raspberries and plums of summer, the pumpkins of autumn. But if anything, the lack of variation allowed her mind to slow and settle, to see the small differences between the almost-greens and creamy whites of a cabbage and a cauliflower, to wake up the senses that had grown lazy and satisfied with the abundance of the previous eight months. Winter was a chromatic palate-cleanser, and she had always greeted it with the pleasure of a tart lemon sorbet, served in a chilled silver bowl between courses.”

“Vegetables cooked for salads should always be on the crisp side, like those trays of zucchini and slender green beans and cauliflowerets in every trattoria in Venice, in the days when the Italians could eat correctly. You used to choose the things you wanted: there were tiny potatoes in their skins, remember, and artichokes boiled in olive oil, as big as your thumb, and much tenderer...and then the waiter would throw them all into an ugly white bowl and splash a little oil and vinegar over them, and you would have a salad as fresh and tonic to your several senses as La Primavera. It can still be done, although never in the same typhoidic and enraptured air. You can still find little fresh vegetables, and still know how to cook them until they are not quite done, and chill them, and eat them in a bowl.”