leave your inhibitions at the door
Way, way, back in the beginning of this blog I used to do pro football predictions. To tie it in with the site, I spun a fruit or vegetable to pick winners of the games. Don’t laugh – those essentially random predictions often beat a panel of ESPN experts. If I chose more winners than the produce, I would feature it in a recipe or two.
Head over to the grocery store and get the ingredients NOW – the stuff is in-season, fresh, and cheap. I’ve made this three times and the past couple weeks and it’s one of my favorites.
The original post had this picture of my friend Amber doing a Tebow on top of someone doing a plank, both in old-school workout attire.
I’m including it here because it still makes me laugh when I see it. And also because she’s a television personality in San Diego, home of the Chargers team that managed to lose to my Chicago Bears last night. Not an easy feat.
Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds
This is a delicious side dish featuring items that are currently in season. Stolen from epicurious.com
-1 large head cauliflower, cut into bite-sized florets
-2 tablespoons extra-virgin olive oil
-1 teaspoon whole cumin seeds
-1/2 teaspoon kosher salt, plus additional
-1/2 teaspoon freshly ground black pepper
-Plain yogurt, for serving
-Chopped fresh mint leaves, for serving
-Pomegranate seeds, for serving
1. Preheat the oven to 425°F. Toss the cauliflower with the oil, cumin seed, salt, and pepper. Spread the mixture in an even layer on a large baking sheet. Roast, tossing occasionally, until the cauliflower is tender and its edges are toasty, 20 to 30 minutes.
2. Whisk a pinch of salt into the yogurt. Dollop the yogurt on top of the cauliflower and strew the mint and pomegranate seeds over the yogurt.