Finally...I'm back...with Cauliflower

My sincerest apologies for being gone since....October.

For awhile I really started disliking blogs.  I felt that they are extremely narcissistic (which, really they are, writing with the belief that someone cares enough to read what we write) and I was getting really sick of reading blogs about all the things, things, things that should be making my life complete.  I just had to check out for awhile.

But now, I think I would like to refocus on what this blog was initially intended to do...bring people a bit of happiness and at least a smile when you read it.

I really want the focus to be on ways to be happy that don't include material things:  beautiful places, inspiring people, exciting new ideas, stimulating music, stirring pieces of art, and of course delicious foods.

So to kick off my return here is a recipe I recently tried courtesy of Real Simple magazine (with a few tweaks).  It is ridiculously easy, incredibly healthy and astoundingly delicious.

Kale & Roasted Cauliflower Salad with Tahini Dressing

1/4 cup pine nuts

1 small head of cauliflower cut into florets

1/4 teaspoon cayenne pepper

4 tablespoons olive oil

kosher salt and black pepper

1/4 cup tahini

3 tablespoons lemon juice

1 bunch kale, stemmed and chopped

3 green onions, chopped

1/2 cup dried cherries

Heat ove to 350 degrees.  Spread pine nuts on a rimmed baking sheet and toast, tossing once, until golden brown, 6-8 minutes; transfer to plate.

Increase heat to 450 degrees.  In a medium-sized bowl toss the cauliflower with cayenne, 2 tablespoons of the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.  Transfer to baking sheet.  Roast, tossing once, until golden and tender, 20-25 minutes.

Meanwhile, in a large bowl, whisk together the tahini, lemon juice, the remaining 2 tablespoons of oil, 1/3 cup water and 1/4 teaspoon each salt and black pepper (adding more water if necessary, to achieve the consistency of heavy cream).  Add the kale, onion, cherries, pine nuts and cauliflower and toss to combine.

I think almost every meal I've made in the past month has some sort of roasted green.  I've become obsessed with brussels sprouts and kale (if only you could dip them in chocolate too!)  I was always a little scared to try either, but tossed with a little olive oil, salt and pepper and then roasted in the oven, they are fantastic.  

EnJOY!