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Whole Roasted Cauliflower in Butter

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I’ve started joking with my family when they’re like mmmm love those potatoes, and I’m all, you mean the butter with a little potato? Yeah, it’s local. 

I use local butter and buy it in two pound logs and that makes it healthy, and environmentally friendly, and community-conscious, and an all-around good choice. Showing you this recipe is doubly relevant today because we watched the “Fat” episode of Salt Fat Acid Heat last night and HOLY COW HOW INSPIRING. The show itself is phenom, the setting is gorgeous, we learned a ton (I think I safely speak for Jay when I say that we, as a couple, like learning about food in all the ways all the time), and I came away with about ten new ideas for holiday cooking specifically. Highly recommend you watch it this week all the way through so we can discuss. 

So, given the fat theme, it makes perfect sense that we roast our cauliflower in butter. Good butter, enough butter so that you know it’s there, butter butter butter. The concept here is super easy: some raw ingredients (literally salt, fat, acid) in and on a whole cauliflower, some liquid and cherry tomatoes to bring everything together, roasty toasty, and fresh herbs to finish. We served this a few weeks ago with some chicken and veggies, but honestly I could eat half of this cauliflower with a hunk of bread and call it dinner. I use chicken stock here because we aren’t vegetarian, but veggie stock would be wonderful for a truly vegetarian option. 

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For Granny B

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Today is my mom’s birthday. Sometimes as we age birthdays come and go with little fanfare, with a lot of fanfare, or hardly noticed because so many other things are going on. We have a lot going on, so this is a little bit of fanfare for you, Mama. 

I also have come to realize that some people don’t like pictures of themselves splashed all over the internet, so instead, for visual appeal, we have pictures of Beck In Glasses, which I find very appealing. Yep, I’m biased, and this is my site, so look or don’t at the cute kid. I dare you not to smile a little bit. 

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Fall Zoodles with Sausage, Sweet Potato, and Kale

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Is it too long if there has to be commas in the title of the recipe? Don’t answer that. 

HAPPY MONDAY. Did you sleep extra this weekend? We didn’t, because the cutest little alarm clock wakes up at 7am and apparently it’s bad form to let a 2 year old tend to herself in the morning, much as I think she’d prooooobably do ok with the task. We did, though, eat a ton of yummy food, hit up two parks, handle some laundry, and try a new bulgogi place, so weekend events definitely happened, if not much rest. 

The balance between work and getting ready for baby and trying to enjoy THIS life right now is a real struggle, as it is for every single human, and this dinner gives us the balance we can’t always manage in our regular life. Zoodles for health and low carb. Sweet potatoes for…carbs. And a superfood! Sausage and parm for yum, kale for your bod. This is made pretty much like a regular marinara: meat then veggies then simmering, add extra salt and crushed red if you need more spice. I cook my zoodles for about 2 minutes right before we eat to wilt them just a little bit, but you can absolutely eat them raw for even more texture. 

PS raw zoodles last pretty well in the fridge, so if you have a bunch of zucchini you can spiralize them all at once and keep them in a container for easy access. I find that the spiralizer is like the food processor – it makes everything super quick and easy but getting it out feels like climbing Everest some days. Which is dumb, but true. So make a bunch at once and eat them all week!

Let’s zoodle. 

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