Did a deconstructed -Pork green chili verde
Poblano, tomatillo,hatch, onion, garlic/ sous vide tenderloin 2 hrs@137 ( I treed to sear on Cowboy charcoal-- this stuff sucks )/ yukon tator/ Quindilla peppers
http://www.fruitnet.com/americafruit/article/178393/caulilini-coming-soon ( Asian Market labeling ) I have also heard it called Lacey cauliflower...
Got a nice sweeter flavor.. Im thing of make a Bauga Cauda sauce to use on it
Maybe like a clam, slightly chewy, sweet, mild in flavor.. I cooked them in that pseudo sea water.. and man was that the way to go. I had that briny taste for about an hr later and that was a good thing