If it weren’t for the fact that I detest food blog posts that kick off with an apology for a lack of recent posting I would be apologizing right now as, well, I haven’t written for awhile. So, I’m sorry for not apologizing because, you know, I detest that sort of thing.
Its not that I haven’t been creating wonderful food, consuming gastro-edibles crafted by others’ talented hands or even my own less talented ones. Also, its not that I haven’t been thinking of you either, my gentle readers. But, um, I haven’t.
What I’m trying to tell you right now might not make a lot of sense to you but that is OK too. These things are what they are. I will just have to allow that this might make as much sense as I will be able to make of it for you.
I trust you will let it go and pretend to to understand me even if you don’t. Or not. Why should today special? And if you don’t understand, why not? I did say that I was sorry didn’t I? I’ll say it again, my bad. (Aren’t those the words people use to magically wipe away guilt and responsibility for personal infractions?) I should warn you though that I probably didn’t mean it even if I did apologize for not writing recently because, well, I detest that sort of thing — so that would be the sort of thing I wouldn’t mean.
Seriously though. Its been a nice break for me and an equally nice break for the food in my life.
By taking some time off I have discovered (or perhaps rediscovered) how nice it is when food can just be. I know the food agrees. You have to be willing to take some time to shut up and listen to the food if you are going to understand this simple need it sometime has.
Good food should be allowed to kick back, relax and enjoy itself while it is perched for our enjoyment at a dining table. At least now and then it should be allowed, wouldn’t you agree? I know it sounds surprising but given a choice food might actually prefer not to suffer the distractions of blogging or journalistic scrutiny. I have found that there are actually times when my food doesn’t even want to be described much left photographed! Even though they must know they enjoy much of their appeal and reputation due to the attention of the paparazzi this shouldn’t mean they just live with the constant whirrrr and flash of the camera 24/7, does it? Even Angelina Jolie gets a week or two off now and then.
Why should our food have to be forced to constantly pay attention to such ultimately unimportant qualities as “staging” and “color balance” when these things have no real bearing as to its ultimate value for us as nourishment for our stomachs or our souls? (And God forbid food is seen out in public with a blemish or a bad outfit!)
All of this puts a lot of undue pressure on food! No wonder it needs a break now and then. I did.
The past couple of weeks the food in my life didn’t even want to be fondly remembered. It didn’t want to be responsible for dredging up long forgotten food memories from my past. It didn’t want to inspire poetry. It just wanted to be. And it was nice to oblige it, not write myself but read what everybody else was saying about it for a change.
I would apologize but I detest that sort of thing. I’m sorry but its true!
This particular cauliflower told me that it just wanted to sit there and look good so I obliged by not even cutting it up. And yes, I asked it nicely if I could take its picture to share with you and it kindly obliged.
Whole Roasted Curried Cauliflower
adapted from Emiril Lagasse Farm to Fork: Cooking Local.
This is what you will need:
- 1 head of cauliflower
- 5 tablespoons clarified butter or ghee
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 teaspoons curry powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon garam masala
This is how you make it:
- Preheat the oven to 400 degrees.
- Trim cauliflower of green leaves and hollow out core for a more evenly cooked cauliflower.
- In a small saucepan combine the ghee with the oil and gently melt over medium heat.
- When melted stir in the other ingredients and mix.
- Set the head of cauliflower on a foil lined baking sheet and bush spiced ghee mixture over the cauliflower with a basting brush to fully cover.
- Keep remaining mixture in saucepan.
- Roast the cauliflower in the oven for 30-50 minutes, depending on size, basting with the reserved ghee mixture periodically cauliflower is cooked through and edges are nicely browned and caramelized.
- When done a sharp knife will cut through the cauliflower when inserted through it.
- Remove from the oven and let cook for 5 minutes before serving.
What a beautiful dish. No apology should ever be expected. A blog is just that.. a place to write what’s on our minds. When we apologize it says we think we should have done something different.
I left guilt a long time ago. I do what I want, when I want it and if people come along for the journey, I love it. If they don’t, I wish them well.
Have a great weekend.
Ooooh, I adore lazy food.
No cutting, no mussing, no fussing. If only the rest of my life could be as simple as this head of cauliflower (although, granted, sometimes I feel like some of the people in my world are as simple as a head of cauliflower…).
Guilt & apologies are highly over-rated. But we are always glad for whatever crumbs of inspiration you choose to dole out to us humble readers.
Most of my food of late has been slightly bloated and puffy and very camera shy. And then of course some of my more wrinkly dishes have gone under the knife if you know what I mean, and you can’t photograph that mess until the bruises are gone. Anyway, blogging means never having to say you’re sorry, or something like that.
And yet so many do. I’m not sure, but I think that was my entire point. If not, I’m sorry.
That whole cauliflower looks amazing! It looks like a tasty, spicy, delicious little tree.
I have to admit that the table presentation was lovely and even more so considering how damn easy the whole thing was.
Self-imposed guilt and apologies over food blogging are frequently washed away with a good cocktail or bottle of wine…after all, lazy food needs a good therapy session or two! I do love the golden glow your cauliflower has, it reminds me of a painting I saw last year at Rick Royal Gallery that was made from Tumeric…yep, that tasty spice was just lying there on the canvas doing nothing but glowing!
I don’t need to be feeling guilty to utilize the therapeutic benefits of a good cocktail! I was just enjoying food without the pressure of blogging it and it was nice! The food didn’t mind either!
I couldn’t have said it better myself. There are several dishes when I think, “I don’t know if I should make this because it’s not blog-worthy.” How bad is that??? This cauliflower dish looks great.
It was really nice to take some time off and not be concerned with such things. And you know what? It was also nice to repeat a few favorites without worry as well.
Wow – that is absolutely stunning! I’m glad you’re back and enjoyed your break….I missed your wit!
It’s a beautiful color and does look too pretty to cut into. Glad that you did, though, and I am sure it was delicious.
Cauliflower is
so grossly underrated!
To smell those spices…
beautiful! bookmarked!
We all know that life can get in the way of blogging and it happens to all, so an apology is never needed. However, glad to see that you are back!
This is a very unique preparation of cauliflower. The fact that you have kept it together really insures that all pieces are well flavored. There is always a few sorry cut up pieces that never get seasoned in the pan. So well seasoned is always welcome-yum!
I love Veggie dishes! This cauliflower looks incredable…I probably would be able to eat the whole thing myself. Great post
Wow. Just wow. I recently experimented with cauliflower steaks, but the entire head…shweeeet.
I think your food is ready to join the bear “community.”
-bg
I’ve seen some of these whole roasted cauliflower recipes and I love this idea! Really want to try it soon.
Oh heavens, Trevor, no apology is necesaary. I love that you are here when you are here. This is one beautiful crucifer. Bravo!