1. What a beautiful looking dish, Amanda. I bet it is very striking on the table. Love the idea of adding an egg.
    I am in total agreement with you on how important it is to keep on learning throughout your life and the cooking and blogging community is an ideal place to do that. It also gives one a chance to interact with folks you might never ever get to meet and, for me, they have all turned out to be warm, caring and interesting people.

    • I totally agree, Jovina. Thanks. I have planned my day today around recipes I saw that require some attention. It’s so cool to have that be the structure of your day.

  2. I love the idea of egg on top of this couscous. I’ve only made raw cauliflower tabouleh so far, I don’t know why I never thought of toasting it, and I bet it is delicious, especially with the coconut sauce and spices. It is almost too hot for food here, so I’ll wait for a cooler day to give something similar a try!

    • Hi Darya. Tabouleh is delicious. That sounds good right about now. It’s hot here too so I know what you mean. I thought of you yesterday as I bought a handful of dill. I don’t know what I had in mind with it, but I know where to get inspiration. I hope you’re doing well.

      • What a coincidence! Yesterday I made my dill biscuits for my birthday gathering at my favorite bar down the street. I served them sliced in half and topped with smoked salmon (smoked by my friend’s dad). It was fabulous; everybody loved them. [I also made the most amazing cake with ground pistachios, fresh apricots and raspberries, I will blog about it when I find the courage to make it again and take pictures].

        • Oh Darya! I know the feeling. Is hard to keep up with photographing. Sounds like a great bday celebration. I wish I were there! Mine is in 2 weeks ! So funny. I saw a great salmon curing recipe on milk and bun. That’s why I bought the dill!!!! Thank you. I may do just what you described for my own bday.. Today the plan is to make garum factory’s rillettes and a clafoutis, which I’ve never done before.

          • Oh Jody and Ken’s rillettes sound amazing! Are you making a cherry clafoutis? There are clafoutis lovers and haters, I hope you turn out a lover! I love raspberry or rhubarb clafoutis, but the cherry one is really something special! I’ll try to blog the cake… it was so moist flavorful! We all really loved it.

            • Yes, cherries. I’m new at this. I think I’ll love it. In debating if the flavor from the pits is worth the eating hazard. Raspberry and rhubarb sound amazing too. As for the rillettes, in learning how to use the slow cooker my sister got me for my birthday last year.

  3. This is such a beautiful post Amanda. Beautifully written and photographed. The colors are so vibrant in that gorgeous cauliflower. I absolutely love cooking for others, but every on a very rare occasion, when I have an evening alone, I really enjoying cooking something just for myself and this looks like one of those dishes I would sit and fully enjoy all alone!

  4. Amanda, a masterpiece of a post on every level. I am printing this post out and saving it to my collection of inspirational words. You put into words feelings and emotions that we have that are evidence of the higher and deeper meaning behind what we do here. Makes me feel good about the fact that I obsess over food and photograph nearly everything I eat, to my teenager’s dismay and mocking. The photographs are just beautiful, too. Finally, what a wonderful combination of ingredients AND to top it all of, it’s healthy. Triple Bravo, señora!!!!!

    • Gracias, Sue. That means a lot. Trust me, I have been made fun of by my family and friends who really don’t understand what it is im doing and why. It’s like asking a writer why she makes up stories. I’m really touched by your comment. There truly is so much more going on on these blogs than recipes and it’s a beautiful thing. Thanks again.

  5. Well Amanda, if that doesn’t sum it up, I don’t know what does. Such a poetic stream of sentiments (all of which I share with you).

    It is wonderful to share meals with family and friends but it is equally as nice to share a personally indulgent meal with yourself. This beautiful dish is as lovely as your words. If one must eat alone, one must eat beautiful food and reflect on life’s gifts.

  6. wow–amazing. if this is your “real life” food, then you have me beat. I actually went through the McD’s drive-through before my youngest’s t-ball game!

    Still swooning over that egg up there. mmmmmmm… Appreciate your sentiments about blogging. It’s a good place here. Lovely read 😀

    • Thanks, Liz. I’m no stranger to mcds and takeout. Im all about their chicken snack wrap and pancakes. But this is when I’m being good. Thanks for writing. I’m glad to have you here.

  7. Beautifully written. Beautifully photographed. But I’ve come to expect no less. So impressed that you managed to keep all the colors in the cauliflower despite cooking!

  8. Amanda, This is a gorgeous dish, which you call f’aux cous cous’. To be honest, I cannot imagine its taste, but with the ingredients you used and how it is prepared, I know it must be very good, especially that I love cauliflowers. Three colors of them too. Dropping an egg in the center made it more colorful and very delectable. Bravo!

  9. Hi Amanda, I cannot wait until I have a chance to make this. I love the egg and touch of flower on your plate. I agree with your sentiments on blogging, blogs, and bloggers as an inspirational community. I do have some of that joyful suffering you mention when I see something I really want to cook, but can’t do it right away. Like right now, I really want to making cauliflower couscous because I will shock and awe my husband with it. I have grown tremendously in the kitchen by reading blogs like yours and learning from your recipes. It is an added bonus that your sentiments and words are so lovely to read!

    • Thank you so much, Ngan. I feel the same way about your cooking and your blog. I’m still joyfully suffering over your challah and some of your sushi creations. One day. While nothing replaces actual couscous, this keeps it low carb. I must look after my girlish figure. I’m all about edible flowers these days too, which I learned about from other bloggers. Enjoy your week!

  10. Amanda, wow, what great creation of ours. I agree with every word you are writing in this post, somehow it is kind of spiritual to me. When I read recipes or it eat out (rarely!) my mind simmers for days over all the ingredients and how to make with what I have in my pantry and refrigerator. And this is just such a joy. Than when I cook for friends, they thank me , but in fact I thank them, that’s quite a happiness, I’d say.

    • Thanks for your thoughtful response. The more I think about the more I realize you cannot take for granted the passions you have. Not everyone can be moved by creating or cooking, writing, photography, etc and even if they can, not everyone had the desire to do it. It really is a blessing of sorts to be able to find something to delight in, even if it causes stress. Enjoy your weekend!

  11. Lovely photos! I have to admit that my favorite is the one with the spoon. The composition and the colors are just gorgeous! The addition of the egg is a great idea.

  12. I can only echo the others, Amanda. This post is beautifully written and your dish a work of art. It’s almost too pretty to eat — almost. I’d force myself.

    • Thank you so much. I always like when you comment. It really is hard to comment and keep up with all of the people who are doing such a great job. I’m glad that other people actually relate. Have a great weekend.

      • Aside from being away, I’ve been “losing” people for weeks at a time. It looks like things are starting to settle down, though. You’re kinda stuck with me now. 🙂

        • Aw. Well good. I find these things come in waves. I’ve been on both ends. We all do the best we can. I don’t feel like people should have blog guilt.

  13. Beautiful dish–and great photos. Never thought of “couscous-ing” my cauliflower before. The chickpeas and egg make it sound really satisfying. Now I’ll have to try it. Thanks. Ken

  14. The ‘what we really eat” posts are the best ones of all because we live real lives, eat real food, and none of us actually live on pretty little cupcakes (heaven forbid!). SO this is my absolute favourite kind of post. And besides that – those photographs – oh those photographs. Absolutely beautiful. As always.

    • Ha. Very good point. In fact I’ve never even made a pretty little cupcake. But it’s true, it is nice to see what you can make in the time it takes to order Chinese food. This is totally one of those.

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