by Jon

Cut the cauliflower into pieces.   Steam the cauliflower around 7-10 minutes, cooking until tender but not mushy.  Rinse the steamed cauliflower under cold water to stop the cooking process.  Drain the cauliflower well and pat dry with paper towels.  Crumble the cauliflower into a large mixing bowl; add all of the remaining ingredients including the mayo, mustard, and pepper and mix well.  Best if let chill for a couple of hours before serving.   In a blender or food processor, add the eggs, vinegar, and mustard and blend together well – leave the blender running and slowly slowly slowly drop by drop or very slow drizzle add the olive oil.  BE PATIENT!!  Do not dump all the oil in quickly and give up!...

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by Kristin Mastre

A few years ago before starting Feasting Fort Collins, our family was in the throes of food allergies. The Kindergartener was just a babe at the fresh age of 1, and constantly covered in hives from allergic breakouts. After a series of skin tests, we discovered that he was allergic to eggs and garlic. Yes, garlic. Apparently it’s a pretty rare food allergy, and one that our allergist couldn’t really help us with. Garlic is an ingredient in so many things, and products on store shelves don’t have to list it as an ingredient; it can be labeled as “natural flavors” or seasoning. We had to learn what items contained garlic the hard way.

And thus my adventures in the kitchen began. I had to cook everything from scratch, leaving out garlic from dishes like chili. Garlic adds a an unparalleled complexity to dishes, so it’s no wonder why it’s used often. The Garlic Knot here in Fort Collins is not only named after the pungent plant, but they use it liberally in everything. Maybe even too much.

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