Because my offspring are in it.
So what would YOU do if 100% of your children were happily contained in a cardboard box, and you suddenly had an undetermined length of time during which you could do WHATEVER YOU WANTED?
Granted, your options are limited when you don’t know if your freedom is going to last 30 seconds or two hours. I imagine that the most popular decision among parents in this same exact situation would be to tear maniacally into the kitchen to see what they could consume without the children seeing. A scoop of Rocky Road. The last slice of a child’s birthday cake. A shot of tequila. A head of cauliflower.
Right, because cauliflower is so delicious.
Really? No. You know how cauliflower is just fine, and will never be any thing more than just fine?
Listen close, and I’ll tell you a secret I learned from a friend. If you put your children in a box - no wait, that’s not a secret - that’s a crib. Here’s the real secret: if you slow-roast cauliflower for a long time at a low temperature, it becomes so much better than just fine, and even better than sooooooooooo yummmmmmmmmmy, and almost as good as the best vegetable you’ve ever eaten, whatever that is. The little pieces of cauliflower become crispy and caramelized, while the bigger morsels melt into sweet, velvety chunks. It is a magical transformation…one that has enabled my four year-old daughter to raze half of a head of cauliflower in one sitting. You’d think that would make me happy, right? Offspring eating vegetables? Yes! No! Because when she is finished with the batch, there is not enough left for me. And that's a problem.
Slow-Roasted Cauliflower with Pine Nuts and Golden Raisins
Ingredients:
Two heads of caulifower (This seems like a lot, but the florets REALLY shrink when they’re roasted. And you WILL want to pig out on this. And you WILL want leftovers.)
Olive oil
Salt and pepper
Handful of pine nuts, toasted
Golden Raisins
Directions:
Heat the oven to 350 degrees.
Cut up a head of cauliflower into bite-sized chunks. I like a variety of sizes, so that some pieces get crispy and some get soft. Sprinkle the cauliflower florets with plenty of olive oil and kosher salt. Roast on a baking sheet for about an hour, stirring two or three times. There should be plenty of caramelized dark spots. Those are the yummiest ones!
When they're done, dump the florets in a bowl with a handful of toasted pine nuts and golden raisins.
Yum!
Not burnt. Caramelized!
OH AND ALSO DID YOU NOTICE THAT I JUST POSTED A VEGETABLE RECIPE ON FANCY TOAST THAT ALMOST NEVER HAPPENS YOU KNOW.
1 comment:
Yum! Making this tomorrow...and thanks sssooooo much for a vegetable recipe...you never do that, do you?!
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