Caramelized cauliflower and cocoa
I’m very happy to have been asked by Martin, from khymos.org, to host the seventh They Go Really Well Together (TGRWT) food blogging event, where you create a recipe that pairs two ingredients that are not usually seen together. The theory is that if two ingredients have chemical compounds in common, then they should go well together in a recipe. With the blogging event we get to put the theory in practice.
Each month a different pair (and sometimes triplet) is chosen. The challenge this time is to combine caramelized cauliflower and cocoa.
This is how you can participate in TGRWT #7:
1. Prepare a dish that combines caramelized cauliflower and cocoa. You can either use an existing recipe (if there is any) or come up with your own. You may use other ingredients; make a savory or sweet dish; use a lot or a little cocoa. It is your recipe, have fun.
2. Take a picture of the dish and write an entry in your blog by November 1st with TGRWT #7 in the title. Readers will be particularly interested in how the flavor pairing worked out, so make an attempt at describing the taste and aroma and whether you liked it or not.
3. A round-up will be posted here (with pictures) in early November. To include your recipe, please send an email to
with the following details:
- Your name,
- URL of the blog,
- URL of the TGRWT #7 post, and
- a picture for your entry in the round-up.
If you don’t have a blog, email me your name, location, recipe and a brief description of how it worked out and I’ll be glad to include it in the final round-up.
You may look at previous round-ups to get a feel for the event:
- Coffee, chocolate, & garlic
- Banana & parsley
- Strawberries and coriander
- Mustard & mint
- Meat and chocolate
- Apple & lavender
You are also welcome to use the TGRWT logo that Martin has created. It is available in large, medium (used above), or small. Clicking on the links will download a PNG file to your computer with a name starting with
Martin has a recipe for caramelized cauliflower and chocolate jelly that may help you get started. His site is also a great starting point for all matters in molecular gastronomy.
Throughout the month participants often share their hints and findings, so click around and have fun!