Grilled Striped Bass with Cauliflower and Tomatoes with Caperberries and Black Olives with Parsley Salad

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good?!

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Unlike the previous reviewer I am commenting on the taste and ease of the recipe. My family loved this recipe, as they will eat most things cooked with a tasty tomato sauce. Cooking the cauliflower till soft does do away with the sulfur taste that is objectionable to some folks. This is a very flexible side . I made a great tasting lunch by toasting a slice of whole grain bread, smearing with left over cauliflower rag u and topping with some parmigiana, add a simple salad and invite a friend!! Ann, you rock and I love your T.V. personality. Don't change! Your colorful style is why I watch faithfully. When is a cook book coming out?

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In a ragu, it's not unusual to cook down the veggies to the point that they effectively form the backbone of the stew. Crisp tender is not always the way!

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I find that just about everything Anne Burrelll makes is imaginative, beautiful on the plate and delicious. This receiipe is no expception. I'm always looking for inventive things to do with fish. Her combination of califlower /Tomatoes and Sea bass is wonderful and different from anything else I've made so far.

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This is an excellent recipe both for family and for company. I made this for a dinner party and my guests loved it.

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Did she actually just say that? Cook the crap out of the cauliflower???