Hot, Sour, Salty, Sweet by Jeffrey Alford and Naomi Duguid is a favorite cookbook of mine. Beautiful pictures, and even more beautiful Southeast Asian recipes. Some, like this Yunannese one, are so simple, yet still so good. I was a little hesitant to try it since I happily haven't had boiled cauliflower in years--roasting is my method of choice these days--but I'm glad I did. All you have to do is boil cauliflower florets till they're just tender, brown some minced or smashed cloves of garlic in a little oil, add the cauliflower to that for about another minute, season with salt and serve. Couldn't be easier, right?
