The plan was to do a cauliflower soup tonight, “potato” style. Then I saw the recipe for roasted cauliflower, and it was one of my faves this month from Bon Appetit. Then we have a brief chat at lunch and decided that since I needed to roast chicken anyway for stock that it would be awesome to have roast chicken along with this roasted cauliflower. Then I decided that I was probably being overly ambitious for a week night since this would require multiple stages of oven cooking, etc. So….then back to cauliflower soup, but the goal was to try and squeeze in roasting the cauliflower so I at least got those flavors.
Then the cauliflower turned out to be so beautiful I couldn’t bear to blend it, so I was on to other applications. Final result was using it as a side for a yummy wild rice kale gratin. Phew!! This is soooo typical of our food days!
Time: 5 minutes to chop cauliflower, slice onion, and toss with olive oil and salt. Bake unattended for 35 minutes. Dump rice. Leave it for 40 minutes. Toss with kale that was already chopped, top with breadcrumbs and parmesan. Bake for 30 minutes. Total cooking time probably around 20 minutes and an hour or so of foodsitting.
Cost: coming soon
Tags: cauliflower, cooking, gratin, kale, menu planning