It happens about once a week for me. You don’t feel like cooking tonight. Been there, done that! There isn’t a cook alive who hasn’t walked into the kitchen and thought, “Nope. Uh-uh. Not happening.” Cooking funks come with the territory, and when you hit one, it’s tempting to just switch off the kitchen light and order pizza. Having gone through those cooking-blah bouts many times ourselves, we know the common causes. We also know the cures. Here’s how you can pull yourself out of that rut this week!
You don’t know what to cook. You have a zillion pinned recipes on Pinterest, but nothing jumps out at you. In fact, the sheer variety of what you could make stresses you out a little. Too many options! The clock is ticking, and you’re getting hangrier by the minute. Try this simple Toasted Cauliflower
Cauliflower is endlessly adaptable, and cooking it this way is quick and delicious. After just a few minutes in the pan the cauliflower starts to brown, and then takes on a deep, nutty flavor.
Spicy: This is the easiest - olive oil, garlic, and lemon zest at the end with a bit of red pepper flakes.
Curry: Use coconut oil, then add a favorite Indian curry powder, and go from there.
Nutmeg: Use a bit of olive oil and a bit of butter. Add some freshly grated nutmeg toward the end.
1/2 large head of cauliflower
2 tablespoons of olive oil
a couple pinches of sea salt
1 clove garlic, minced
1 small bunch of chives, chopped
zest of one lemon
grated Parmesan for garnish
a pinch of sea salt
Cut the cauliflower into tiny pieces. Make sure the pieces are relatively equal in size, so they cook in the same amount of time. Rinse under running water, and set aside.
Heat the olive oil and salt in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula. Brown a bit more and continue to saute until the pieces are deeply golden. (About six minutes) In the last 30 seconds stir in the garlic.
Remove from heat and stir in the chives, lemon zest, and dust with a bit of freshly grated Parmesan cheese and a pinch of sea salt. Serve immediately.