Eating From the Ground Up

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roasted cauliflower

Monday, November 2, 2009 by alana

Yes, I know, I know, more roasted vegetables?

But I didn’t include this one last time, mostly because it is so special, you should eat it all by itself.
And it’s all I’ve got.
Things have been a little crazy around here. And one of the byproducts of this craziness has been me, sitting with my head in my hands at the kitchen counter, muttering, “What the hell do I feed you guys?”
I have been known to cry over cookbooks. I am that dramatic when I lose my inspiration.
Joey jumps on it… “Let’s go out for pizza!”
But no- our shelves are busting with bounty that I cannot combine, and what would Miss wheat-free eat at the pizza place?
These are the times when I spend too much at the store and come back home feeling like my bags are filled with nothing. I plan meals, I write shopping lists, but I still get stuck. Isn’t there a pill for this?

But there are moments of clarity. I escaped the hurricane that was my house on Saturday (Sadie was the eiffel tower!) and went to the last farmer’s market of the season. I only had eyes for the cauliflower. I went for the buttery white, but oh, the riches that poured out of the baskets. Did you know that a brassica could be this beautiful?

Almost indecent, don’t you think?
Cauliflower gets a bad rap, but roasted, you could almost give it out to trick or treaters. It becomes sweet and tender, and buttery. It needs nothing but a little salt and pepper, but some are partial to cumin seed, which is also quite lovely.
Maybe you’ve roasted cauliflower, maybe you know. But if you haven’t, it’s easy. Preheat your oven to 400. Cut the cauliflower into florets by chopping the end of the stem off. Toss in a bowl with a touch of olive oil, a scatter of salt and pepper, and a bit of cumin seed if you wish. Spread on an oiled tray in the upper part of the oven. Roast for 20-30 minutes, shuffling the cauliflower around from time to time. The florets will become a bit caramelized, and the brown spots are the sweetest.

Filed Under: Bites, cauliflower, On the Side Tagged With: dinner, vegetables

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Trackbacks

  1. Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, April 7-10, 2014 says:
    Thursday, April 3, 2014 at 11:20 pm

    […] See original recipe here […]

  2. Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, April 7-10, 2014 – Abundant Harvest Organics says:
    Friday, May 5, 2017 at 11:21 pm

    […] See original recipe here […]


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I’m Alana, and I write about food, family and the wonderful chaos that ensues when the two combine. If you’re new to the site, here are a few good places to start, or learn more about me on my about page.

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Instagram post 2319329508599466327_13442450 I did not bake these cookies, as I am no longer the cookie baker in this house. But this is the second time that  Sadie has made @susanspungen ‘s Triple-Ginger Chocolate Chunk Cookies (and also the second time I’ve talked about a recipe Sadie has made from the #openkitchencookbook), and I think these might actually be the best cookies I have ever had. I’m often looking for the perfect ginger cookie and this is it, and I’d also choose it over a chocolate chip cookie (or let’s be honest-any other kind of cookie) any day.
Instagram post 2316311882260313364_13442450 No matter how many rulers and pizza cutters and other magical tools I use, it seems that the straight line will always elude me.
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Instagram post 2311141543964321092_13442450 When I took on a day job a few years ago, I found that the first thing to go was all the homemade stuff I’d been making and writing about over the years. I’m still going out to work most days, but I’m finding now with a full and captive house and more downtime in general that those things I love to make are back. For me, it’s granola, yogurt, bread. Hello, old friends!
Instagram post 2308503311808232748_13442450 All the things in the house pasta: roasted cauliflower, a few sad leaves of kale, one jar of fancy tuna saved for a special occasion (how about Wednesday?), Rosemary, homemade breadcrumbs from the freezer fried in butter, crispy sage leaves, pasta water, salt, so much pepper. Success!
Instagram post 2307412630968777107_13442450 @artbywoodgy made this beautiful thing for me for Mother’s Day. All the veggies are on Velcro so I can plan to my hearts delight.
Instagram post 2306345003953662730_13442450 Happy Mother’s Day to my brave and beautiful mom, who birthed two different humans in such different times in her life. With me she was so young, and she figured it all out just as she was learning how to be an adult. This picture was taken nineteen years later, when she was pregnant again and I was almost an adult myself. Thanks for keeping at it, Mom, and for always showing up with love. ❤️
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Instagram post 2295808104927071821_13442450 A long time ago, Joey talked about his crush on this particular alien-like flower with a good friend of ours. Months later, little bulbs arrived in the mail. We put them in the ground last fall, and now they are everywhere. If that isn’t some kind of magic, I don’t know what is. ✨ (🙏🏻 to @wildflowers1 for the cool vase, too.)
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