From the Maley family vault comes this gem unearthed by gypsumstew and catakins. Unlike many other childhood artifacts, this one comes with a precise date, right at the height of my awkward phase as my eleven-year-old self and my six-year-old sister decided to take a break from playing school and/or Barbies to play Restaurant one night.
I’d like to think that my menu writing and design skills improved once I started doing it for a living when I was living in New Orleans. I know my cooking skills have; in fact, I think that the salad course was just sweet salad dressing poured over fruit. But hey, it’s pretty self-explanatory—you don’t need me explaining it.
We make mashed cauliflower as a substitute for mashed potatoes pretty regularly, but I’d never given much thought to roasting cauliflower. However, I was inspired by this recipe from The Kitchn that I found buried in my Pinterest board of sides while hunting for something good to bring to our Halloween potluck at work (spoiler: I ended up buying store-bought potato salad at Jewel after not having enough time to prep this leek-tastic potato salad recipe on Wednesday).
The recipe wisely instructs you to roast the delicate sprouts for less time than the cauliflower and sweet potatoes, which was helpful because that wouldn’t have otherwise occurred to me.The roasted vegetables are snackable enough on their own after 15 or 20 minutes of roasting on high heat, with the oil (no, you don’t have to use walnut oil; olive oil worked just fine) helping them to caramelize and give them that nutty flavor. The miso-lime dressing is really what sets it over the edge, though — the umami from the miso and the acid from the lime bring out undiscovered notes of flavor in these humble and hearty vegetables. I can’t say I’m thrilled about the impending onset of winter, but at least good cold-weather recipes will help to warm my soul in the coming months.
Let me know if you have any other good winter-weather recipes to share…