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Bonjour!

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Whole Roasted Cauliflower

Whole Roasted Cauliflower

Sometimes I think a head of cauliflower is the epitome of how I want to live. Whole, somewhat roasted, covered in delicious olive oil and smothered in garlic. Scratch that into my epitaph, please.

 

I know it might sound crude and at the same time whimsical, but it’s true. I want to be like this head of roasted cauliflower. I think we all want to feel whole and come through the fires we are put through still resembling ourselves although our internal structure has changed. The fires add flavor and as we fully immerse ourselves in the heat, we come out on the other side richer and more eccentric, wiser for having weathered a storm. With wisdom, we are happily vulnerable to new flavor and spice.

My favorite illustrator and creative, Maira Kalman, explains, “…humor intersects with sorrow and we do not live in one static state.” I feel this intersection daily, in the kitchen, dancing away faceless anxiety and faithfully creating dishes I feel connected to. In turn, I nourish my sweet family with these dishes and this beautiful cycle of self-care happens for me in the kitchen.

So, I don’t mind the fact that I relate to a vegetable…the most nourishing, life-giving section of our food chain.

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Yield: 4

Whole Roasted Cauliflower with Jalapeños and Cilantro

prep time: 1 hourcook time: total time: 1 hours

A quick way to

ingredients:

  • 1 head of cauliflower
  • 1 bunch of cilantro
  • 1/4 tsp dried Thai chile (optional)
  • 1/3 cup olive oil
  • 2-3 large jalapeños
  • 2 heads of garlic, halved
  • 1 tbsp butter, unsalted
  • Coarse salt to taste

instructions:

  1. Preheat the oven to 400 degrees. Trim the bottom of the cauliflower so it sits nice and flat. Place the cauliflower in the pan and arrange the jalapeños and halved garlic heads around. Cover the cauliflower, chiles, and garlic with the olive oil. Generously sprinkle salt on top. For extra heat, sprinkle the 1/4 tsp of dried Thai chile on top of the cauliflower. Place in the oven, loosely tented with foil, for 45 minutes. 
  2. Remove foil. Turn broiler on high and place the butter on top of the cauliflower. Broil for a minute or two until the butter is melted and the cauliflower browns a little bit more. 
  3. Let cool in the skillet for a few minutes before slicing, generously adding the chopped cilantro, the roasted jalapeño (chopped), and the garlic cloves removed from the skin. 
  4. If you like, drizzle a little more olive oil on the top or you could also serve this with some warmed labne or whipped ricotta. 
Created using The Recipes Generator
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