Baked cauliflower pizzaiola

Baked cauliflower pizzaiola. Now there’s a recipe name that promises much. I mean pizza? What’s not to like. All those carbs. Cheesy goodness. Maybe a bit of sausage. Some pepperoni. Ground beef. A few strategically placed onions. A few mushrooms? Maybe, just to break things up a little. And of course some delicious sweet tomato sauce slathered all over the place.

Don’t remember anything about cauliflower though. Does Dominoes do that as an additional topping? Also I don’t remember spelling pizza with an ‘iola’ either. Something tells me this isn’t what I initially thought it might be…

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Roast Aubergine Parmigiana

Of course the problem with preparing great big lumps of tender meat dripping with rich wine-based sauces is that no one else wants to eat them. So in the interests of maintaining a healthy marriage I do like to delve into the depths of vegetarian cuisine.

But chickpeas, lentils….spelt!? Come on. I’d end up growing a tail and start nibbling raw carrot. So I’m always looking out for UVCs (Unusual Vegetable Creations). And here we focus on the Aubergine. ‘Aubergine’? Alright the Eggplant. But I can’t call it that because it neither has the shape of an egg, nor the colour (Why is it called an eggplant? Come to think of it, why is it called an aubergine? I’m renaming it – ‘Purple Shiny Potato’).

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