This was supposed to be a post about cauliflower.
I love pan-seared cauliflower. Toss it in a pan and let it get lacey and brown and smoky-sweet around the edges, and it’s like an entirely different vegetable. I came back from Spain with one mission, and one mission only: to get me some cauliflower, crispify it like no one’s business, and introduce it to romesco sauce.
Which I did. And it was fantastic, don’t get me wrong.
But then I made a batch of Spanish-spiced potatoes to serve alongside. I dabbed a little sauce on the spuds, just for funsies. And those potatoes promptly went and stole the show.