Two Tuesday nights ago I sat at my kitchen table in utter disbelief that people could see the world in a way that is so vehemently different than how I see it. I grew up in a place that valued public education, the outdoors, compromise. Now all of that has seemed to change. As I try to negotiate my way through this different world, I can’t help but think that this change has a lot to do with money. And I have never understood money. So this could be my problem, or it might just be my saving grace.
In the midst of what may seem like a referendum on the life you have chosen for yourself, you must return to the things that bring you happiness. Cooking, digging in the dirt, swooning over pets, bike rides, and cauliflower. With salsa verde.
I made this cauliflower a month and a half of Tuesdays ago on my birthday. My parents joined us for cocktail hour and the cauliflower, with its zingy sidekick, was a hit.
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Roasted Cauliflower with Salsa Verde
This recipe comes from A Homemade Life by Molly Wizenberg
Ingredients:
For the salsa verde:
1 medium jalepeño, ribbed and seeded, then finely chopped
2 tablespoons finely chopped cilantro
2 medium cloves garlic, minced with a pinch of salt
3 tablespoons fresh lime juice
4 tablespoons olive oil
salt to taste
For the cauliflower:
1 medium cauliflower
2-3 tablespoon olive oil*
salt to taste
Directions:
Prepare the salsa verde first. In a medium bowl, combine the jalepeño, cilantro, garlic, lime juice and olive oil and whisk to combine. Add salt to taste and whisk well. Set aside at room temperature for at least 30 minutes.
Preheat oven to 450°F. Wash and dry cauliflower well. Place it on a cutting board, stem side down and slice it vertically, top down, into 1/4 inch slices. (You’ll end up with a pile of florets of varying sizes — that’s fine; it means some will be darker/crispier than others for a nice mix of textures.)
Put the cauliflower in a large bowl and toss with 2 tablespoons olive oil, making sure to coat all the pieces. Spread cauliflower in a single layer on a large heavy sheet pan. Salt it lightly.
Bake until the cauliflower is tender, golden and evenly browned in spots, 20-30 minutes, turning occasionally with a spatula.
Serve cauliflower hot or warm, with salsa verde on the side for drizzling (or dipping!).
*I used safflower oil in place of the olive oil for roasting the cauliflower
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On this Tuesday night, invite some friends and make them this cauliflower. Sit outside and toast to your saving grace.
WISCONSIN FUN NEXT EXIT 