No Thumbs Needed

I assume most of you are like me and have busy lives which sometimes keep you from whipping up a souffle on a Thursday night. You need something quick and easy, but satisfying and sophisticated. On nights like this, we have Hannah.

Hannah likes to go on long walks and chase her tail when she’s not in the kitchen. Since she’s in her forties now in dog years, she has developed a sophisticated palate and refined cuilinary skills. Her favorite method is roasting things because it’s so damn simple and the truth is there’s not much you can do without opposable thumbs.

Tonight she made one of our favorites, roasted cauliflower. She also mentioned something about cauliflower being in the same species as cabbage, brussel sprouts, kale, romanesco and collard greens, but who can trust a dog.

Hannah’s Cauli

For directions…

Hannah tells me you take a head of cauliflower and chop into bite size pieces, arrange it on a cookie sheet, drizzle with a little olive oil and some salt and pepper and put it in a hot oven (400-425) for 15-25 minutes. She says you should check halfway through the cooking to shake the pan and flip the pieces so they all get a nice carmelized crust. The trick is to wait until the florets turn from ivory to translucent to tell if they are done. Don’t worry if you burn a few, she tells me, they taste great toasty.