Skip the beef this St Patrick’s Day and make corned cauliflower instead

Look corn is cool, for this mouth-watering recipe.

Consider a visit to the local butcher, request the pork skin, trust me they will do the business

Cut into thin strips, crackle, blend, and coat the cauliflower, with a cheese sauce.

Side with a Soubise (French Onion Sauce)

https://www.seriouseats.com/soubise-french-onion-sauce-recipe-7101058

Let's skip the Guinness this St Patrick's Day and drink carrot juice instead.

Consider a visit to the local butcher, request the pork skin, trust me they will do the business

I've bought pork belly for making bacon direct from an ojisan who raised the pigs. He told me the slaughterhouse he was legally required to use would not leave the skin on.

If you search online, can buy skin-on pork belly etc., but it is rare and is mostly available for rafti, the Okinawa dish. Other suppliers of Filipinos, Brazilians etc. might have other skin-on cuts, but your regular Japanese butcher is unlikely to have any.

I only eat cauliflower on special occasions so I may try this on St. Patricks Day.

Cauliflower....really the king of vegetables....

" When you are ready to cook the cauliflower, heat the oven to 220° C with a rack in the middle position. "

Japanese houses don't have ovens. If they have a plug in one it's too small to choose a shelf location. Cauliflower is also very expensive right now, if you're lucky enough to find somewhere selling it.

Once saw a bloke pulling a large white vegetable on a leash..He was taking his cauli for a walk.

Sorry.

Colcannon or local Irish beef or pork for St.Patrick's for me.

kohakuebisu, I ask my local butcher, they don't have a problem.

It is getting the crackling/crackle spot on that I find a struggle. I have been experimenting with an air fryer

Corn is a clever tasty option.

Cauliflower is expensive

I've been forced to skip real corned beef ever since coming to Japan. For a week or more every supermarket in NY has mountains of tri-tip corned beef.

Cauliflower I can get but even if tasty, not the same thing.

I am going to give this Cauliflower recipe a go.

As a move over for J beef, that is a huge "cuisine" challenge.

As a side compliment, a thumbs up

It is the "cookery".

Judging the flavours to the taste.

Bye the bye, Colcannon, always a winner.