I have gotten in the habit the last couple years of doing meals in courses. I just don’t want to put forth the effort to figure out when to start everything so it finishes at the same time and with doing different kid food at times, it’s just easier to spread it out. I wish, instead, that I was doing meals in courses because we took a full hour or more to eat slowly and laugh and talk and pretend to be Italian.
There are two major upsides to focusing on one course at a time. First, I have started cooking proteins “restaurant-style” by searing, then finishing in the oven. I used to broil proteins and it took forever and was tough on the outside and dry on the inside, yuuuuuck. Cooking “restaurant-style” results in much more flavorful steaks and chicken, takes less time, and produces consistent (delicious!) results.
The other upside is that we have started eating more vegetables. And by more I mean ginormous heaps. I don’t want to add the time it would take to make a starchy side, so I just make more veg. This is why I make weekly trips to Costco for produce. So it’s not unusual for me to be cutting up a doing a whole head of roasted cauliflower for the Mister and I to eat for lunch. I usually steam and toss with vinaigrette, but I’ve had spices on the mind lately, so I thought I would do something a little different today.
Have you ever roasted cauliflower before? Roasting makes cauliflower tender, but not smushy, and sweet and delicious. You’ve got to try it. I used my very favorite Penzeys spice blend, Singapore Seasoning, which is a mix of pepper, cloves, tumeric, garlic, fenugreek and several others. It smells like the kitchen of a Vietnamese-Jewish cafe I used to work at and I love it on most everything.