If there was ever a time to break out your totally under-used grating disk, this is is. Forget trying to pulse cauliflower in your food processor with the "S-blade"! You'll end up with a paste at the bottom and uneven pieces of chopped cauliflower. Remember those big chunks of frozen fruit you used to get in your Jamba smoothies? Same thing. Use the grater and you'll get evenly cut cauliflower that will cook properly. A huge plus is that you can do a whole head without stopping to empty and scrape down the bowl! 

As long as you've dragged the processor out of storage, do a couple of heads. Put the grated cauliflower 'rice' in a couple of zip top bags and freeze flat. Your weeknight dinner will thank you some day.

How about a perfectly soft-boiled, soy marinated egg to upgrade your ramen? 

I'll admit to keeping some instant ramen in the cupboard for that proverbial rainy day. If you are feeling more creative, you can buy some fresh ramen noodles to keep on hand and create your own bowl- like these. But no matter how cheffy and creative you are feeling with your ramen, instant or not, an egg makes the bowl complete!

Start by following my procedure in the blog post below, but only steam the eggs for 7 minutes. Take care when you peel them- since they will have a "jammy" soft yolk, they will be more squishy and easier to break. 

Make the basic marinade for the eggs in a quart jar: 1/4 cup soy sauce, 1/4 cup mirin and 1/4 cup water. I like to add a bit of additional flavor- so I add 1 tablespoon chili garlic paste and 1 teaspoon white miso. Create your own "special blend"- try gochujang, or even a bit of tahini for a twist on tradition. Place the peeled soft boiled eggs in the marinade and keep in the fridge. The salt in the soy sauce will make the eggs tough if left too long. The eggs will be flavorful after about 12 hours, and I'd recommend no longer than 3 days in the marinade to keep the eggs from getting rubbery. 
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