Re: Cauliflower Substitution

Brian,
Perhaps you'd post that recipe here?? :)

"Brian Mailman" <bmailman@[EMAIL PROTECTED]
> wrote in message
news:13gsh4i48fdu8a5@[EMAIL PROTECTED]
> There's a recipe for a garlic saffron soup I want to make for a benefit
> dinner I'm hosting (On occasion I auction off my services for a "chef's
> table").  It calls for potatoes to thicken and bind the soup.  Has
> anyone used cauliflower for the same purpose?  It would seem neutral
> enough, especially if not overcooked, and not affect the flavor too
> much, but I want to make sure from someone with first-hand experience
> with it.  Perhaps half potato/half cauliflower?
>
> I'd experiment and run up a trial batch, but saffron is a bit too
> expensive for that <G>.
>
> B/, moderator hat off
>
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