Wednesday, October 20, 2010
Fall smells and tastes
I had big cooking plans for this weekend. I researched my recipes in advance, purchased all the ingredients, and then happily headed into the kitchen on Saturday afternoon ready to tackle this, this, and this.
What a nightmare. I must’ve been too ambitious or lazy or just plain crappy that day, but whatever the case, the pita bread was an absolute horror show, the hummus was barely acceptable (my mom came to visit the following day and ate the entire bowl of hummus, claiming it was great, but I didn’t agree), and the vegan chocolate cake with avocado frosting actually came out very deliciously, but my lack of stand mixer and blender made it a bit difficult. The result of that whole thing was me eating pretzel M&Ms and drinking a Sam Adams for lunch, but hey, we’ve all done worse, right?
As we speak, I have some cauliflower roasting in the oven, the apartment to myself, and am sitting at my kitchen table, thinking and listening to my tummy rumble. One of my many thoughts of the day (besides the usual mundane culprits, and a terribly frustrating incident resulting from my doctor’s incompetent office) is how much I love fall. I know it’s sad that the only time fall comes is when summer ends, and that we all just love summer to death, but it’s kind of refreshing to take a walk in the brisk weather and leave the windows open, and sleep without sweating. It’s comfortable and cool. All the cute fall boots and blazers, and the ability to still eat outside on those extra warm days.
Pumpkin bread, cookies, pie, spiced lattes, butternut squash, and roasted vegetables galore. It totally smells like fall in here and now I’m going to smush onto the couch. With my cauliflower, of course.
Roasted Cauliflower
Yield: 3-4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
1 head of cauliflower, cut into small florets
3-4 tbsp extra virgin olive oil
a liberal amount of salt
fresh ground black pepperDirections:
Preheat your oven to 450 degrees Fahrenheit. Add the cauliflower florets, olive oil, salt and pepper to a large bowl and mix until combined. Spread the cauliflower onto a baking sheet, making one even layer, and heat in the oven for 40 minutes or until the cauliflower is brown and caramelized. It's probably a good idea to mix the cauliflower around once or twice while it's cooking to be sure that the cauliflower is cooked evenly. Serve warm with a sprinkle of cracked black pepper, if you'd like.
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