Actually, it's cardamom, cumin, coriander, chili pepper, peppercorn and red onion roasted cauliflower. It's easy to make and has wonderful flavors from the Indian spices. The past few months, we've seen purple and orange cauliflower at the grocery store and finally tried them in this roasted cauliflower recipe. Wouldn't you want colorful cauliflower too?

Purple cauliflower looks nice and pretty raw, but turns dark when cooked, like most other purple fruits and vegetables. We couldn't taste any differences between the white, purple and orange cauliflower, but the spices and caramelized red onions are the predominant flavors in this dish.

According to this All About Cauliflower article, purple cauliflower...

"cooks faster than white cauliflower and has a little milder taste. When cooked, its color changes from purple to green. Purple cauliflower can be substituted for white in most recipes."

We don't make risotto very often, but when we do, Hungry Bear makes a cauliflower and mushroom risotto using sticky rice (glutinous/sweet rice). I love all things made with sticky rice, and this risotto is one of my favorite sweet rice dishes. The best part is that minimal stirring is required to make it.

The recipe is adapted from the Susanna Foo Fresh Inspiration cookbook. For the most part, we like to reduce the butter and fat in a recipe whenever possible. But we also know when not to mess with a good thing, e.g. potato salad, nicely marbled meats and dessert. The main changes Hungry Bear made to the recipe were — removing the butter, swapping out milk for chicken stock, and increasing the quantity of mushrooms and cauliflower. Before anyone boos the removal of the butter (ahem, Jane!), Hungry Bear added extra coconut cream.

This past week, Hungry Bear and I hosted Sunday night dinner. I love pulled pork, but I don't like most BBQ sauces. They are usually too sweet and tangy for my palate. Instead, I decided to make pulled pork with all of my favorite Vietnamese flavors. The entire menu was...

• Curry Cauliflower Soup with Honey
• Vietnamese Pulled Pork Sandwiches
• Fumi Salad (Asian Cole Slaw)
• Pumpkin Loaf

The Vietnamese pulled pork was fantastic with great flavors from the caramel sauce, lemongrass and chili peppers. Although I was very pleased with the results, I want to make it one more time and tweak the recipe a little bit before I share it with you.

However, I will share our curry cauliflower soup recipe. We first had this soup last year at Chapeau!, which is our favorite neighborhood French restaurant. It was served as an amuse-bouche. We loved it so much that we had to try to replicate the recipe.