Very nice. Both your recollections and your recipe. We must have been in Burma the wrong time of year for caulifower. But we loved the country (Bagan - where we saw a nat festival - and Inle Lake were particularly beautiful), and I loved the food. I am thus a fan of cauliflower distinct from its relationship to Burma. But the recipe sounds lovely. Once again I'm stymied by the lack of availability of scallions in Portugal. I don't understand it. Or perhaps its a seasonality question - as the produce here does seem to follow the seasons much more closely than the mass-produced-for-shipping American market I'm accustomed to. But it is interesting that the Portuguese word cebolinha means both chives and scallions. I understand the relationship of the aliums, but it is a bit frustrating.
Very nice. Both your recollections and your recipe. We must have been in Burma the wrong time of year for caulifower. But we loved the country (Bagan - where we saw a nat festival - and Inle Lake were particularly beautiful), and I loved the food. I am thus a fan of cauliflower distinct from its relationship to Burma. But the recipe sounds lovely. Once again I'm stymied by the lack of availability of scallions in Portugal. I don't understand it. Or perhaps its a seasonality question - as the produce here does seem to follow the seasons much more closely than the mass-produced-for-shipping American market I'm accustomed to. But it is interesting that the Portuguese word cebolinha means both chives and scallions. I understand the relationship of the aliums, but it is a bit frustrating.
As ever, a very informed and entertaining piece. And what a yummy sounding recipe to replace soggy cauliflower cheese!