The English chef April Bloomfield
is known for her love of meat, but
her vegetable-centric cookbook "A
Girl and Her Greens" is stuffed
with the produce she discovered
while cooking in
Mediterranean-influenced kitchens
like Chez Panisse and London's
River Cafe Often, she simply treats
a vegetable as if it were meat,
like this whole head of cauliflower
Braising it in tomato and
anchovies, as if making an Italian
pot roast, produces a richly
satisfying entree
