You guys, I’ve been watching “Call the Midwife” on Netflix and learned I am most definitely not cut out to be a nurse. Any woman shows the first sign of being in labour and I am a weepy, sympathetic mess. Post-traumatic stress syndrome for moms is real, I’m sure of it. Then there are the other relationships…the unflagging cheerfulness of an old man who has lost everyone dear to him, the unconditional, accepting love of a father realizing the baby his wife just bore cannot be his, the general resiliency of people faced with horrible circumstances and forced to cope. When Carl was gone for 10 days I spent most of my evenings on the couch, sniffing back tears, completely unable to focus on the lengthy to-do list I had meant to accomplish.
Carl (apparently) called one night and I didn’t even hear the phone ring through my tears. When he tried again and was successful, he was incredulous when I explained why I had missed the call. We’ve known each other for more than 15 years, and I can probably count on one hand the number of times he’s seen me cry. I told him I’d finish the series before he got home to save myself some embarrassment, but it didn’t happen, so now he is occasionally relegated to the basement so I can enjoy my cathartic experience without judgement. Shy person problems combined with control freak problems, my friends – too embarassed and too proud to let anyone see you cry.
In other, (slightly) less ridiculous news, giant roasted cauliflower goodness!
When my lovely vegetarian sister was here with her family, this was on our to-try list and I’m so glad we got to it. The possibilities for these are endless, so experiment with your favourite flavours. Cauliflower happens to be one of my very favourite cooked veggies, so this was an obvious win in my books.
I liked them as a main dish and I like them just as much beside a real steak – and it’s way faster than cutting all that cauliflower into florets. I’ve only recently converted my family to roasted cauliflower (though they still prefer it boiled, with cheese sauce), and knowing I can roast it in jumbo size makes me smile, and I prefer smiles over tears :)
- 1 large head cauliflower
- Salt and pepper
- 3 tablespoons olive oil, divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3 Tbsp grated Parmesan cheese
- Small handful of parsley, chopped
- Juice of half a lemon
- Whisk together 2 Tbsp olive oil, paprika, garlic powder, and Parmesan and set aside.
- Remove cauliflower leaves and trim the stem end, leaving the core intact. With a large knife, cut the cauliflower from top to base into ½-3/4-inch-thick slabs. Season slabs on both sides with salt and pepper. Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with foil or parchment paper.
- Heat remaining 1 Tablespoon of olive oil in a large skillet over medium-high heat. When hot, sear the cauliflower slabs until golden brown, about 2 minutes on each side. With a spatula, gently transfer the seared slabs to the prepared baking sheet.
- Brush or spoon seasoning mixture onto cauliflower slabs on baking sheet. Any loose florets can be roasted alongside.
- Roast in the oven until tender when pricked with a fork, about 15-20 minutes. Squeeze lemon juice evenly over roasted cauliflower, garnish with parsley, and serve.
Adapted from The Kitchn.