It started simply thus: I had cauliflower in my fridge and potatoes on my mind.
My ponderings on what to make using said combination lead me first in the direction of this yellow, coconut-milky curry which, in turn, drew me to an old Thai-style favourite. The ever-present desire – nay, duty – to mix things up, potato-wise, took those thoughts and translated them into a bake, layered with potatoes and cauliflower and a coconut-milky sauce. And it was good, maybe very good, even. But my tastebuds told me that, while the cauliflower was fine, some aubergine would be even better. I, naturally, took my tastebuds’ advice.
Potato and Aubergine Bake
So here it is then, the net result of my potatoey thought processes – not a cauliflower to be seen but, nonetheless, with cauliflower to thank for the initial inspiration.