This is most certainly a post that is not catching anyone in surprise. This dish featured in the previous post as a companion to the awesome tenderloin. Here I used a vegetable that was the anti-hero of my childhood. My mom and grandma used to prepare cauliflower by boiling it for long period of time till it became a mushy white disgusting thing. Needless to mention the unbearable smell of the boiled cauliflower. Yaicks! Later they made it with tomato. The typical greek tomato sauce dressed dishes. Green beans, eggplant, okra, zucchini, etc. Although much better it was just a different vegetable in the sauce.
This post, long due but finally here never the less, it is not so much about the tenderloin, which is a great piece of meat but mostly for the propper use of spices and marinates/brines. I have spoken about it before but there still some miss conceptions and hazy teritory. And what a better way of talking than a nice juice piece of meat. And soon enough we will see that the selection of the meat was even more suitable.