Last week was one of those weeks where you fall into bed each night and crawl out grudgingly in the morning. The kind where you find yourself standing next to a man who can’t stop clenching and unclenching his right butt cheek while you wait for the elevator. You might think about throttling him. It would be unwise.
It was the kind week where the phone rings six times in one minute and you contemplate how many pieces it would shatter into if you chucked it off the 25th floor of your building – but of course that would mean you had to throw it hard enough to break the shatter proof glass and get it over the three foot ledge.
Last week was one of those weeks. If you’ve had one, you know what Friday feels like. You know how good a strong cocktail and something warm in your belly are. Roasted Curry Cauliflower is something warm to sink your teeth into. Packed with bold flavors and crispy browned edges, it’s comforting. It’s delicious. And, it’s cheap.
Let me tell you, my week got a whole lot better. This week there has been no internal phone chuck planning. I met the butt clenching man waiting for the elevator again. I saw no clenching. Weekends are a good thing, aren’t they? Especially ones with delicious things to eat.
Roasted Curry Cauliflower
1 head cauliflower, cut into florets
1½ TBS olive oil
½ tsp curry powder
¼ tsp salt
Pre-heat oven to 450. Toss all four ingredients together and spread in one layer on a large baking sheet.
Bake for 18 minutes, until golden brown.