You know when it’s just not your day in the kitchen? Like when you burn the garlic and then a muffin tin falls on your foot from the highest shelf and then you try to make these really easy couscous cakes but there aren’t any eggs left so they turn into one giant, floppy, oily mess? Yeah. I love those days.
You’re wondering, “What does that have to do with cauliflower?” Well, because if it wasn’t for cauliflower, Manu and I wouldn’t have had dinner last night. Yes, friends, the most unexciting of vegetables instantly became the most delicious vegetable we have ever eaten. And we totally forgot about the couscous cakes in no time! The little white florets got all crispy-crunchy in the oven and the addition of a spritz of lemon juice brightened them up without destroying their smooth, wintry flavor. I was never a cauliflower eater, but now, my world has changed.
Chop cauliflower into florets and toss with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. (Crushed red pepper optional if you like a little spice.) Roast at 400 degrees for 30 minutes. Stir every now and then so as not to burn the florets!
It was my culinary destiny to discover this gorgeous cauliflower, and you know what it taught me? To look on the bright side even when disaster strikes. Because the muffin tin on my foot, the burnt garlic and the ruined couscous cakes were a small price to pay in order to find this new treasure!
What foods or vegetables did you never eat before and now love?