Anthony Bourdain was like the cool guy in high school, and you could n’t help but want them to like you. He always minced terms when it came to what he saw as counterfeits, phonies, sell-outs and terrible foods. Alas, he detested vegetarians and vegans with all of his force and scorn. As he said in his book, Kitchen Confidential,” Eaters, and their Hezbollah-like splinter party, the vegan… are the enemy of all good and good in the human heart”. I have spent decades writing and cooking about vegan and vegetarian cuisine. However, I read and watched all Bourdain did, there was too much great stuff it to take it professionally. I was n’t the only veg-head paying attention. When his other publication, Appetites, came out about two decades later, more restaurants like Bourdain acknowledged that crops could become amped up and made more interesting. A menu from the book Roasted Cauliflower With Sesame might be a nod to both the food and that Bourdain encountered while traveling. This formula is vegan, whether or not he intended it, and it refutes his earlier notion that vegan food is disgusting. He teases greatest taste from a fruit, and it’s worth making. Robin Asbell’s recipe for Anthony Bourdain’s Cauliflower with Sesame Seeds: How to Bake It: 450°F ( Burdain always wanted his vegetables to seared in the heat ) is simple. Take a large ( 3 1/2-pound ) cauliflower and cut it into large-ish pieces with flat sides that can lie on the hot pan and brown dramatically. Spot them on a sheet dish, rain with 1/4 glass extra virgin olive oil, and sprinkle with two tablespoons sugar, one teaspoon dried thyme, one spoonful ground cumin, and a few drags of pepper. Make sure there is space between the pieces so that you can distribute them out evenly. Roast for 10 minutes, then use a metal spoon to move the pieces and cooked for 10 hours long. It will be sensitive all the way through and browned in spots. Mix two tablespoons of tahini, one tablespoon of light mud, and two tablespoons of red wine wine in a large dish while the cabbage is roasting. Anthony adds more sugar to this combination, but I think there’s currently enough. Dump the cabbage in the pitcher until they are done and toss to cover them. Serve on a dish, sprinkled with toasted sunflower seeds. Just Recipes / Robin Asbell

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