Week Thirteen - Plant-based

Reflection

I made the cauliflower steak. It had amazing color and texture but was too salty. (I usually get the comment, it “needs more seasoning,” so at least too salty is a new mistake. I should have tasted the spice mix before sprinkling it it on the cauliflower.

The braised celery wasn’t getting done in the oven, so I put it on the burner where it went dry. I scrambled to make a very lame version of sauce for plating. So disappointed to not have any liquid to work with. Upside—all the pieces of celery had a lovely sear and caramelization. But next time I’ll be more attentive at the stovetop.

The coulis went as expected.