CAULIFLOWER COCONUT CURRY WITH CASHEWS & PEAS

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I will never forget the first time I saw a recipe-sharing site online (I am the least sorry if that dates me). I was at a friend’s apartment my sophomore year of college and we were hanging out in her living room with her roommate. I noticed her roommate was looking at this page full of gorgeous food pics and I asked her what it was.

“Oh, it’s just TasteSpotting.”

“Just?! What do you mean, just?!” I loudly thought in my head. “This is effing amazing!”

“Oh, cool!” I said calmly, feigning a sense of decorum in public.

Since I didn’t get a smartphone (again, dating myself?) until my senior year of college (mmhmm), I waited until I got home to check it out. And oh baby, I don’t think I’ve stopped looking at photos of food since.

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WHOLE ROASTED CAULIFLOWER

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My entire family is either vegetarian or vegan; meat hasn’t made an appearance in my parents’ house since, like, maybe 2010. This makes mealtimes and restaurant choices extremely easy. Holiday menus that revolve almost exclusively around a giant bird that wasn’t lucky enough to receive a presidential pardon, though? Not so much.

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RHUBARB BARBECUE SAUCE + FRIED CAULIFLOWER NUGGETS

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I've lived in New York for a while now, and there are some things I don't think I'll ever get over: the view of the Manhattan skyline from Brooklyn Bridge park, pizza availability at 3 AM, access to some of the best museums and music in the world.

Oh, and the ACCEPTABILITY OF A 15% BROKERS FEE.

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VEGAN NACHOS WITH ROASTED CORN GUACAMOLE + SALSA VERDE

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Here at Gateau | Gato, we love nachos. LOVE them. When we're together, if we aren't cooking, photographing, writing or editing, there's a pretty good chance we're drinking beer and wine, respectively, eating nachos and talking about the scorched dessert that is the New York dating scene. What is it about nachos that makes them such happy food? How did we get so lucky, to have this amazing dish on offer at most bars with a happy hour? Do they come from the heavens with the angels and scary babies and whatnot?

Not exactly, but their history is still pretty cool!

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ORANGE CAULIFLOWER

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When I was growing up, my family kept pretty strict kosher. This meant separate dishes for milk and meat, bringing PB&J sandwiches to birthday parties where non-kosher pizza was served, and eating in exclusively kosher restaurants. The first time I ate at a non-kosher place was when I was sixteen-years-old. It was Panera. I got a bagel. It was very exciting.

Why am I telling you this? Well, besides the fact that it completely shaped how I eat, and is largely the reason why I became a vegetarian, it means that I have no idea what the majority of chain restaurants are. Like, what is PF Changs? Why are people so obsessed with Taco Bell? What the hell is a Whopper? I seriously have no idea.

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SIMPLE ROASTED CAULIFLOWER

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It might be odd to start a food blog with something that seems so simple. "Rina, I guess cauliflower is fine and all, but what's so special about this?  Where's the pizzazz?" NO. This is not just fine, this is spectacular. I included the term "crack" in the title for a reason. Cauliflower might seem like a weird broccoli ghost, but when it's roasted something magical happens. And that's not hyperbolic. When roasted at high heat, cauliflower becomes this glorious, caramelized being that it is brown and crunchy on the outside and soft on the inside. I hate the word meaty, I really do, but I suppose you could call the interior of roasted cauliflower that. I won't, but you can.

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