I am, like I’m sure many of you are, deeply disturbed by the outcome of this election. My heart breaks for this country, but more, it breaks for my non-white friends, for my LGBTQA+ friends, for my non-Christian friends, for my undocumented friends, and so many others. I know that I let this happen. I didn’t do enough. I posted a bunch of pithy stuff on Facebook, sat back, and waited. I was not active and I was not political. I didn’t listen, I just shouted my own dumb opinions for the echo-chamber of my Facebook page to hear. I was so sure that Hillary had this in the bag, for all her faults. She was the most qualified candidate. She wasn’t talking about creating a database of Muslims, and her vice president wasn’t talking about repealing Roe v. Wade. Neither of them were talking about making the deportation of two or three million people one of their top priorities. I’m using this platform to discuss how I feel because this is my blog and that is my right. Any negative comments will be deleted. This is a safe space for those that are hurting. I’m going to be volunteering with The Young Center, I’ve made donations to the ACLU, Planned Parenthood, and Amnesty International. I’m going to a group meeting this week to talk about more ways we can work together to do good and enact change. I am going to remain vigilant and be active and not let this happen again. I encourage you to go to protests in your area to show that we will not be silenced. Facebook is a great way to find marches and rallies in your area. Please feel free to contact me via the link to the left if you want help finding ways to be active in your area, or even if you feel alone and want to talk. I’ll be here.
Cookies that I brought to a march on Sunday to hand out to people. You can still use small gestures as a way to show people you care.
As always, cooking and baking can help to heal, so that’s what I’ve been doing a lot of lately. Anthony Bourdain’s new cookbook, Appetites, has been helping inspire me to get in the kitchen and use my hands and do what I love to do, even if I might not necessarily feel like it right now. He is the reason I started cooking in the first place, to be honest. The itself book is truly a breath of fresh air. Its recipes are uncomplicated and approachable. They are dishes that he likes to make for his family, be it a big Sunday night dinner or a simple weeknight meal that can be thrown together quickly. The photos are both personal and silly, and the writing is, of course, extremely Bourdain. If you are a fan, then you know what that means. The dessert section consists of one page, for example, where he talks about how he is terrible at pastry, but if you want to put out a great dessert, just throw down some Stilton and your guests will love you forever. There’s another chapter titled “Big Fucking Steak.” So yeah, it’s ya’ boy, back at it again. I already know that this is going to be one of my favorite cookbooks for the rest of my life, and I’ve found myself flipping through it over and over again. This roasted cauliflower is one of the gems in the book that truly inspires me to get in the kitchen. It’s nothing fancy, but you do have to get yourself a tub of tahini (sesame paste) and miso (fermented soybeans). I usually have both of these in my fridge at all times, and I recommend that you start doing the same. They are both incredibly versatile ingredients that lend themselves to just about anything, like this cauliflower. Roasted until nice and crispy, and broken apart by hand instead of chopped to hell with a knife (try it, your cauliflower world will be forever changed), and tossed in a creamy, salty mixture of tahini, miso, and vinegar, there’s nothing not to love here. Kramer and I ate it over the course of a week as a side to some pork that I also made from the book (I’ll be posting that soon, as well) and I only lamented that I couldn’t eat all of the cauliflower by myself. You probably will, too.
I doubled this recipe because it was so damn good, and so that we’d have enough to eat with lunch for the week.
All you have to do is toss the cauliflower with spices, roast, and then toss it again with your tahini and miso mixture. That’s it!
I highly recommend devouring this with some chili oil.
- 1 head of cauliflower, broken by hand into bite-sized florets
- ¼ cup olive oil
- 2 teaspoons kosher salt
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- freshly ground black pepper, to taste (I like to add a healthy amount of coarsely ground black pepper, personally)
- 2 tablespoons tahini
- 1 tablespoon white miso
- 2 teaspoons red wine vinegar
- 1½ tablespoons water
- 3 tablespoons toasted white sesame seeds
- chili oil/paste, for serving (optional but recommended)
- Preheat your oven to 450 degrees F and set aside. Break the cauliflower apart using your hands, which is a super easy thing to do that I had never thought of until I bought this book. Place the cauliflower in a large bowl and combine with the oil, salt, coriander, oregano, and pepper. Toss to combine.
- Line a baking sheet with parchment paper and spread the cauliflower out over it. Roast for 20 minutes or so, turning the tray halfway through.
- While the cauliflower roasts, whisk together the tahini, miso, vinegar, and 1½ tablespoons of water in a small bowl. Set aside.
- When the cauliflower is roasted, move it to a large mixing bowl while it's still warm and toss with the sauce and sesame seeds. Serve immediately. This will also keep well, covered and refrigerated, for up to three days. We ate it as a side with lunches during the week!