Roasted cauliflower is tossed with blue cheese and topped with pomegranate arils for a delightful sweet-savory combination.
There was a point yesterday when I discovered what the power company’s estimate for returning power was: Sunday at 11 p.m. When I read that, I felt my heart sink and all hope dissipate. Even as I watched the number of power outages in my town go down a few percentage points at a time, I wasn’t hopeful that we’d be among the lucky ones.
But we were.
Just before 9 p.m. last night, something — not really a sound or anything, but something — made me look up. I glanced at our thermostat and saw that it read 63 degrees. It was the first time the display had worked since about 2:30 p.m. on Saturday. After about 5 days, 6 hours and 15 minutes (who’s counting?), we had power again. Shawn and I sprang into action, turning up the heat, starting the dishwasher and unplugging things from the generator. A mere 15 minutes later, I was standing in a hot shower, washing away all the stress and worry of the past few days.
It was blissful. And it was even better when I stepped out of the shower into warm, fresh pajamas to watch Revenge, my new favorite show (have you seen it? Love it). Still, I feel for the more than half of my town still without power — including some of our family. I hope theirs returns soon too.
Today brought a new round of to-dos and plans. I continued cleaning up from our days without power. It’s amazing how messy things can get when you don’t have running water and have to keep things like bottled water and flashlights at your fingertips.
We invited family over to shower and have a hot breakfast. And I cooked. First eggs and toast for everyone and then for some assignments that had been patiently waiting. Finally, as evening neared, I found a big, lovely cauliflower in the fridge and roasted it with garlic, olive oil, salt and pepper. Roasted vegetables are one of my favorite things ever … and roasted cauliflower? It’s just divine.
This version is tossed with blue cheese and topped with pomegranate arils for a sweet-savory combination that was perfect for ending our dark days without power, water or heat. The kids were practically salivating waiting for a bite. Me too.
Oh, and in case you were wondering … we went for ultimate decadence with dinner tonight. I made my favorite easy creamy macaroni and cheese recipe. It popped into my head earlier and I just had to have it.
What’s your favorite way to enjoy cauliflower?
- 1 head cauliflower, rinsed and cut into 1" florets
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- salt and pepper, to taste
- Pomegranate arils, to taste
- Preheat oven to 425 degrees. Line a baking sheet with nonstick aluminum foil (or aluminum foil sprayed with cooking oil spray).
- Add the cauliflower, olive oil and garlic to the baking sheet and stir to combine. Season with salt and pepper.
- Bake for 20-30 minutes, stirring once or twice, until golden brown and fork tender.
- Remove the cauliflower from the oven. Transfer to a serving dish and sprinkle with blue cheese. Stir well. Let sit for two minutes. Then serve.
- Sprinkle pomegranate arils on top before serving.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.