A bowl of cauliflower is sitting on a table.
I taught skills classes at the CIA for years and always looked forward to preparing Cauliflower Polonaise with the students...  cauliflower cooked in a 'blanc', strained and then served with a buttery breadcrumb sauce of brown butter, Italian parsley, lemon zest, and chopped hard-boiled egg-absolutely delicious.

Cooking Cauliflower

I remember my son Daniel never liking cauliflower... until he came home from his buddy's house asking us to cook him white broccoli!

Years ago I was asked to represent Campbell's at a dinner in NYC.

Dan Barber spoke about sustainability, upcycled foods etc.. and served a salad of cauliflower 'tendrils'. It was inspiring & quite delicious.

Although I love cauliflower boiled, in salads, roasted, grilled... I think my favorite is  Cauliflower Polonaise. 

Prep Time: 10 min

Cooking Time: 20 min

Yield: 4 portions


Ingredients      

1  head     Cauliflower, fresh  -cut into florets                                       

2  oz.       Olive oil  or butter                     

1/2 tsp    Kosher Salt                                       

t.t.            Black pepper                                   

                         


How to cook Cauliflower

A close up of a white cauliflower with green leaves

Asian cauliflower

Step 1

Rinse the cauliflower in cool water and then cut the florets to similar size so they all cook evenly. Slice about 1/2 inch from the stem and peel the stem, discarding the peels. 


A metal bowl filled with cauliflower on a table.
Cauliflower is being cooked in a pot of water on a stove.

Step 2

To boil the cauliflower, simply place into a pot of boiling, salted water. The water should have enough salt so it has a 'sea water' saltiness to the taste. Boil until tender, about 6-8 minutes.


To keep cauliflower very white, add a tsp of lemon juice to the boiling water.

Some chefs make a thin 'blanc' of flour, lemon and water to cook the cauliflower, I don't believe this is necessary.



Strain and season with salt, pepper and olive oil/butter.

Two pieces of cauliflower are cooking on a grill.
A yellow plate topped with roasted cauliflower and tomatoes

Step 3

To roast the cauliflower simply place into bowl and season with salt, pepper and olive oil. Place into a preheated, oiled pan and into the preheated oven. (about 350F)  Roast until tender, about 8 minutes.



To grill, you may precook the whole head of cauliflower, cook and slice into 1 inch 'steaks'-then season, oil and grill.



Beginners recipe: Vegetable Stock

By Tom Griffiths • January 16, 2026
I recently volunteered to prepare vegetable paella for a church Bible group potluck. I was very excited to develop a delicious, new paella recipe and spent time preparing fresh vegetable stock with flavors of the Mediterranean. I always prepare vegetable and fish stocks fresh, as I intend to use them. I’m not a fan of bases or frozen stocks but I sometimes add a small amount of quality base to my stocks.  A vegetable stock with mirepoix, cabbage, mushrooms makes sense in certain applications, for certain recipes—but why would we use a mushroom or cabbage-forward stock in a paella? It doesn’t make culinary sense. Paella is a Mediterranean dish originating in the Valencia region of Spain as a humble meal cooked on an open fire. I’ve enjoyed wonderful paella meals in Valencia prepared with water-not stock, prepared with rabbit, snails and local beans. While traveling through Spain this spring I researched and sampled many styles of paella… no mushrooms, no carrots, no celery and no cabbage.

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By Tom Griffiths • January 16, 2026
I still remember cooking breakfast burritos with my son Daniel, for volunteer workers at church events—simple, hearty, and made to fuel a long day of service. The workers were always so appreciative. Years later, I served a crowd favorite, nicknamed “The Bacon-ator,” a breakfast superstar inspired by the over-the-top spirit of fast-food indulgence. We had a popular food booth at the local country fair, where we cooked hundreds of breakfast burritos each day-stuffed with Mexican cheeses, extra bacon, fluffy scrambled eggs, and fresh salsa—nothing pre-made, nothing rushed. Every burrito was warm, fresh, and full of flavor. When food is made with love, even the most straightforward breakfast is memorable.

Beginners recipe: Stuffed Peppers

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Chefs often share a bond that transcends politics, religion, and borders. While working in Saudi Arabia with a diverse group of chefs, I experienced this firsthand on my final day. To mark the occasion, they prepared special dishes representing their home countries—a generous feast rooted in tradition and pride. At the center of the table was a beautiful tray of stuffed peppers, zucchini, cabbages, squash, and other vegetables, each prepared with care and respect. As we shared the meal, the chefs beamed with pride, and the room filled with a sense of genuine camaraderie. It was a powerful reminder that food remains one of the most universal languages we have.

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Macaroni and Cheese

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Lobster macaroni and cheese is my all time favorite version of Mac and Cheese... I make it by preparing a classic lobster sauce, (flambé and all) and blending it with Béchamel sauce, macaroni and sweet, tender chunks of freshly poached lobster. Macaroni and cheese with pancetta

Culinary Basics; The Art of Stocks-Vegetable Stock

By Tom Griffiths • January 13, 2026
Culinary Basics: The Art of preparing Stocks

Paella

By Tom Griffiths • January 13, 2026
Paella is a Mediterranean dish originating in the Valencia region of Spain. It is a humble meal, originally cooked on an open fire. I’ve enjoyed many wonderful paella meals in Spain. In Valencia I had a local paella with rabbit, snails and local beans. Short-grained rice is always used to prepare Paella, there are several great Spanish varieties like Bomba and Calasparra , prized for absorbing the delicious, flavorful stock and flavors of the ingredients without getting mushy. This is important for creating the dish's signature, crusty bottom layer called the socarrat. Paella is all about the rice!

Copy of Beginners Recipe: Breakfast Burrito

By Tom Griffiths • January 7, 2026
I still remember cooking breakfast burritos with my son Daniel, for volunteer workers at church events—simple, hearty, and made to fuel a long day of service. The workers were always so appreciative. Years later, I served a crowd favorite, nicknamed “The Bacon-ator,” a breakfast superstar inspired by the over-the-top spirit of fast-food indulgence. We had a popular food booth at the local country fair, where we cooked hundreds of breakfast burritos each day-stuffed with Mexican cheeses, extra bacon, fluffy scrambled eggs, and fresh salsa—nothing pre-made, nothing rushed. Every burrito was warm, fresh, and full of flavor. When food is made with love, even the most straightforward breakfast is memorable. 

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Beef Wellington is a restaurant classic! Chefs prepare whole tenderloins, wrapped in pastry as well as individually portioned Wellingtons. Culinary historians widely agree that Beef Wellington evolved from French preparations such as filet de bœuf en croûte, which paired beef tenderloin with mushrooms and pastry—techniques well established in French haute cuisine.

Zesting and cutting Orange Supremes

By Tom Griffiths • January 4, 2026
Oranges are fantastic in Baking & Pastry. I developed a delicious dessert for the CMC exam (Healthy Cooking) challenge featuring Orange Creamsicle Sorbet with Roasted, Candied Pineapple and Fruit Strudel... with plenty of guidance from the amazing CIA Pastry Instructors! Types of Oranges: There are several distinct varieties of oranges, each with unique characteristics and flavors. The most common type is the Navel orange , recognized for its seedless, sweet flesh and thick, easy-to-peel skin. Valencia oranges are another popular variety, primarily known for their juiciness and are often used for making orange juice. Other notable types include Blood oranges , which have a deep red interior and a distinct berry-like flavor, and Cara Cara oranges , characterized by their pinkish-red flesh and sweet taste. Additionally, Seville oranges , known for their bitterness, are mainly used in making marmalade and flavoring liqueurs.