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Guys! Guys.

I just had cauliflower for dinner.

And it tasted really good.

It actually overshadowed the rainbow trout. Which, while unfair to the poor fish, was rather exciting for the rest of us.

Although really, it just goes to show that the old maxim “put cheese on it” remains excellent advice.

For people who like the pictures of food but don’t like strange grains, this one is for you.

Parm-Roasted Cauliflower and Avocado Salad 

Ingredients
1 head cauliflower
olive oil
1 avocado
2 cubic inches (2 oz?)  parmesan cheese
kale
1/4c Greek yoghurt
lemon juice (optional)
spices: black pepper, salt, chili powder, garlic powder, thyme*

  1. Preheat oven to 230C (425F).
  2. Cut leaves and the largest part of the stem off the cauliflower. Dice into 1/2 inch cubes. Don’t worry about crumbles. Add to large glass baking dish. Toss in 1-2 tbsp olive oil, salt, garlic powder, thyme and fresh-ground pepper to taste.**
  3. Bake, stirring once at 10 minutes, until slightly browned on top/edges (20 minutes). Remove from oven and turn once more, pushing the pieces in slightly so you can’t see the bottom of the pan between them. This will prevent most of the parmesan from burning onto the pan. Sprinkle with fresh-grated parmesan and bake another 10 minutes.
  4. Dice avocado into small bite-sized chunks.
  5. Slice kale into bite-sized pieces, removing large ribs as desired. 5 minutes before the parmesan-baking is done, heat frying pan to medium. Fry kale in olive oil until slightly wilted but not crispy stirring often. Season with salt, pepper and a hint of chili powder.
  6. Remove cauliflower from oven. Toss cauliflower, kale and avocado with lemon juice and yoghurt, adding more spices as desired.

Cauliflower

Patting the cauliflower into place to receive the parmesan. Note the browned edges.

*If you lack any of these spices, substitute in something similar. The thyme, for example, was supposed to be rosemary, but I grabbed the wrong jar and then really liked the substitution.

**Fresh-ground is much more flavorful than ground, and is better for almost all applications. Ditto for parmesan–the stuff that comes out of a green cardboard container does not count. Other Italian hard cheeses, such as Grano Padano, will also work. Even cheddar would provide a great taste, if quite different from the parm. Salt, however, tastes the same whether ground at the table or months in advance, provided it isn’t clumped together. (Mineral/sea salts taste better than plain iodized, though.)

The inspiration for roasting the cauliflower with parmesan came from this recipe. The rest came from a strong desire not to let a good avocado go to waste. Or the cauliflower. Or the farmers market kale. The cauliflower had been waiting for some love for quite a while. I think we can agree that the wait was worth it. 

Remember those kale stems we removed early on? Those haven’t gone to waste. But more on that tomorrow.

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