That’s something I’ve never had before, as in, ‘she’s got that hustle.’ I’ve always been on the slow train to nowhere. Taking my damn time and never making any big moves. Inching along every single day. I was always jealous of the people in my life who knew what they wanted and just got the fuck after it. Waiting patiently for my time to launch.
Well Houston, we have lift off! This blogging biz has fired me up in a way that I never expected. I love it. LOVE IT. I’ve never loved something so difficult and time consuming and relentlessly aggravating. It may seem like no big deal to sit down once or twice a weak and type out a few vulgar sentences, but it’s challenged me in a way I’ve never felt before.
I like to keep it real with you fools. And you know what I like more? Cooking. Recipe development is what gets me out of bed every morning. I dream in sweet and savory. This blog might not be the fanciest, but what I can tell you is that my recipes are damn good.
Including, but not limited to, this roasted cauliflower studded with whole garlic cloves.
1 head cauliflower
1 head garlic
1 cup mayo
1 lemon, zest and juice
Handful chopped parsley
1/4 tsp red pepper flakes
So lets prep that cauliflower, shall we? Trim off the outer leaves and cut off the nub end at the bottom. I like to use kitchen sheers to cut the leaves off, for maximum easiness. Then peel all your garlic cloves. You’ll need as many as you can squeeze into the cracks of the cauli. Just make sure you save one whole clove for that aioli. Oh yeah, and preheat your oven to 475°.
Use your finger to loosen the joints in the head of the cauliflower and force in the garlic. If your cauli is tight, you can use a chopstick to help you pry open the slots to stick it in. That’s what she said.
Once you are fully garlic cloved, drizzle liberally with olive oil, salt, pepper, and the red pepper flakes. Pop ‘er into the oven for about 1 hour and 20 mins. Plenty of time to get to work on that aioli were going to douse all over our cruciferous beauty.
Juice and zest your lemon and whisk into the mayo. Salt and pepper to taste. Heavy on the pepper, easy on the salt. And grate in your reserved garlic. And chop some parsley.
When your cauliflower is golden brown and perfect, remove from the oven cut into quarters, and dunk that roasted garlicy goodness into that lemony garlicy aioli. Toss on that parsley for grassy perfection.
No breathing on anyone after you eat this.