The Walsh Cookbook

Every January/February I sink into an unhealthy ritual of eating a lot of carbs and a lot of meat. I think it's because Christmas is over, it's really cold outside, my car is covered with ice I have to scrape off every morning even when I'm already late to work, the Salt Lake Valley is filled with smog, I'm too busy dreaming of warm weather to actually eat adequate food, (insert endless additional excuses here) AND the produce at the grocery store is generally so unsinspiring. Half green rock hard tomatoes? Flavorless pale pink watermelon? I'll pass thanks.  Then when I've finally my maximum capacity of cheeseburgers and toast, I remember that there are still lots of vegetables that are great year round. Especially the generally underappreciated ones, like cauliflower. My opinion for the majority of my life was that cauliflower was the ugly red headed step child of broccoli. It was mushy when steamed, it was plain white (yawn!), and it tasted too cabb