The Publican's Cauliflower, The Goldfinch, and Masterpieces

I am a sucker for two things: a book I can really lose myself in and a vegetable heavy dish that lives up to my expectations. Wow, how perfectly does that set up today's book and recipe combo? It's almost like it was intentional. Swoosh.

 Two masterpieces, side by side.

Two masterpieces, side by side.

I read The Secret History in college, and I LOVED it. It's the kind of classic book you read, then you read again, then you put down for a year, then you pick back up and fall right back in love. Then I read The Goldfinch, and WOW, it was just as good. How could one woman possibly be so talented in her writing?! Easy answer: she is Donna Tartt. Not-so-easy answer: she is Donna Tartt, and she takes between eight and ten years to write these masterpieces. It's enough to make you want to cry into the pages of your well-loved copies of her books as you read and marvel over them in jealousy and awe for the umpteenth time.

But enough about me. Let's talk cauliflower. More specifically, let's talk about the work. of. art. that is the cauliflower dish on the dinner menu at The Publican right now. It's crunchy, it's fresh, it's satisfying, it hits every one of Samin Nosrat's qualities of a good dish, and it is VEGETARIAN, people. The only reason I didn't wolf it down in two minutes flat was because every time I took a bite, I had to stop to say "oh my god, Colin, this is so good" and compliment the waitress, who, by the way was also our bartender and rocked. I tried my best to get you as close to the dish I had there, and I think you should probably go make this right now and check it out, because I got pretty close.

I hesitate to call today's post a masterpiece because I'm comparing it to the best dish I've had this year and one of my all-time favorite books, but if you want to go there, I'll support it 100%. Enjoy your masterpieces.