The short version, because I want this to be more about roasted cauliflower than theater: I was recently in a play. It just ended. It was a wonderful and yet emotionally draining experience which I miss now that it's over. Go figure. I thought I wanted to do another play, so I auditioned for one but did not get a callback. I was not very bummed about that, and felt guilty about not feeling more disappointed than I thought I would.
The play wrapped Sunday, I auditioned Monday, and voted Tuesday. Again with the short version, because I want this to be more about roasted cauliflower than politics. Tuesday night's GOP takeover of the Senate floored me. I was sick sick sick over it. Trust me you prefer the short version of THAT.
Wednesday I was a bitch to everyone at home and at work and in my overall daily life. I think I snapped at my dog. It was a bad day. Thursday I decided on a good mood and it seemed to carry through to evening, wherein I opened up the fridge and realized I'd bought cauliflower.
Like weeks before. So I roasted some. The process was healing and cathartic for some reason. Usually cauliflower doesn't have this effect on me, but last night it was divine. Like, it actually might have connected me back with Spirit.
It was the first night in about 2 months (since before the play started) where I did not rush home from work, frantically walk my dog, grab a water bottle and a banana and trek 42 minutes out to the theater, usually whipping through a drive-thru if I was desperate. I'd eat at 10:30 pm every night before crashing. Like I said, acting was wonderful. Everything else...kinda draining.
Last night I came back to the kitchen and back to myself a bit more.
This recipe is simple. It's not even a recipe, per se, just a method. Take a head of cauliflower and wash it well. Cut off the bad parts, which mine had a lot of. Don't let your cauliflower sit for 2 weeks. That's vegetable abuse.
Remove stalky part. I don't know what it's called. The stem? Anyway, the thing at the bottom the head grows from. Remove that. Cut cauliflower into bite-size florets. I keep the hard white part, too. When roasted it softens nicely. And I'm no nutritionist but it's probably packed with nutrients. Parts like that usually are.
Take florets and toss into a bowl (I use stainless steel) with olive oil (eyeball it), sea salt and black pepper. There are all kinds of spice variations online but I like to be a purist when I'm first roasting. Next time I may go with garlic and thyme like one recipe called for. MAYBE. To add some excitement to my life.
Toss until the olive oil coats the cauliflower nicely. Munch on a piece. Sigh contentedly.
Throw all of those suckers onto a sheet pan. I use my mom's huge and clunky lipped stone. That is probably called something much fancier in the Pampered Chef catalog. I'm no Martha Stewart and don't use correct terms.
450 for 20-25 minutes or so. To be honest I started it at 400 and the heat just wasn't kicked up enough. Kick that up a notch like Emeril and voila!
Roasted Cauliflower Comfort. I love the buttery, nutty taste that seems to emerge though I used neither butter nor nuts. You can eat the entire head of florets yourself OR you can share. But not gonna lie, that part is kinda hard.
Before:
During: By all means, feel free to polish off a bottle of red while waiting for cauliflower to roast up. As one does.
AFTER. Nomnomnomnomnommmmmmm.
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