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	Comments on: Cauliflower ahoy	</title>
	<atom:link href="http://kateflaim.com/2008/03/cauliflower-ahoy/feed/" rel="self" type="application/rss+xml" />
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		<title>
		By: Mindless meals &#171; Kate F____, Girl Reporter		</title>
		<link>http://kateflaim.com/2008/03/cauliflower-ahoy/comment-page-1/#comment-397</link>

		<dc:creator><![CDATA[Mindless meals &#171; Kate F____, Girl Reporter]]></dc:creator>
		<pubDate>Fri, 18 Apr 2008 20:45:05 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/?p=376#comment-397</guid>

					<description><![CDATA[[...] florets (cut up quite small) in a little oil and garlic, like I did the cauliflower for the pasta with cauliflower and walnuts. I forgot to hold the garlic back till the end, though, and instead put it in with the oil before [...]]]></description>
			<content:encoded><![CDATA[<p>[&#8230;] florets (cut up quite small) in a little oil and garlic, like I did the cauliflower for the pasta with cauliflower and walnuts. I forgot to hold the garlic back till the end, though, and instead put it in with the oil before [&#8230;]</p>
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		<title>
		By: kate		</title>
		<link>http://kateflaim.com/2008/03/cauliflower-ahoy/comment-page-1/#comment-400</link>

		<dc:creator><![CDATA[kate]]></dc:creator>
		<pubDate>Tue, 01 Apr 2008 14:03:10 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/?p=376#comment-400</guid>

					<description><![CDATA[Emily: Oh yum.

Mom: I cut the core out before cutting it into florets. I didn&#039;t really have much stem, not like with broccoli...

The key with WW pasta is to make sure it&#039;s really al dente. Also it&#039;s worth buying the best you can find, not the Barilla kind. I think I got BioNaturae at Whole Foods... It&#039;s worth trying but again, next time I think I&#039;ll use really good white pasta.]]></description>
			<content:encoded><![CDATA[<p>Emily: Oh yum.</p>
<p>Mom: I cut the core out before cutting it into florets. I didn&#8217;t really have much stem, not like with broccoli&#8230;</p>
<p>The key with WW pasta is to make sure it&#8217;s really al dente. Also it&#8217;s worth buying the best you can find, not the Barilla kind. I think I got BioNaturae at Whole Foods&#8230; It&#8217;s worth trying but again, next time I think I&#8217;ll use really good white pasta.</p>
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		<title>
		By: Beth		</title>
		<link>http://kateflaim.com/2008/03/cauliflower-ahoy/comment-page-1/#comment-399</link>

		<dc:creator><![CDATA[Beth]]></dc:creator>
		<pubDate>Mon, 31 Mar 2008 18:03:51 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/?p=376#comment-399</guid>

					<description><![CDATA[All I see are florets. What do you do with the cauliflower stem? I&#039;m kind of leary of whole wheat pasta; isn&#039;t it mushy?]]></description>
			<content:encoded><![CDATA[<p>All I see are florets. What do you do with the cauliflower stem? I&#8217;m kind of leary of whole wheat pasta; isn&#8217;t it mushy?</p>
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		<title>
		By: Emily		</title>
		<link>http://kateflaim.com/2008/03/cauliflower-ahoy/comment-page-1/#comment-398</link>

		<dc:creator><![CDATA[Emily]]></dc:creator>
		<pubDate>Mon, 31 Mar 2008 16:15:30 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/?p=376#comment-398</guid>

					<description><![CDATA[Next time, try &lt;a href=&quot;http://www.epicurious.com/recipes/food/views/236936&quot; rel=&quot;nofollow&quot;&gt;this version&lt;/a&gt; with green olives, parsley and almonds (also benefits from being halved).]]></description>
			<content:encoded><![CDATA[<p>Next time, try <a href="http://www.epicurious.com/recipes/food/views/236936" rel="nofollow">this version</a> with green olives, parsley and almonds (also benefits from being halved).</p>
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