Roasted Cauliflower – Too Delicious to Ignore

Roasting cauliflower is akin to transforming an unappreciated commoner like Eliza Dolittle into an empress. Perhaps I should mention that I never had anything against cauliflower – I just never sought it out before now.

I happened to somehow end up with three or four cauliflower at once – so…what to do? Yes, why not try roasting? Brings out the sweetness of the vegetable and gives it a great texture. Yummy, yummy. I’ve decided it will be a non-guilty pleasure, what with the all vitamin C and other nutritional goodness it represents as a member of the cruciferous family of vegetables.

cauliflower slathered in olive oil and salt

on the grill/cookie sheet

roasted cauliflower

Ingredients/Tools:

1. 2 cauliflowers;
2. approximately 1/4 cup of oil;
3. salt;
4. mixing bowl/zippered plastic bag; and
5. toaster oven.

Directions:

1. Set your toaster oven to broil. While that’s getting hot, get into the prep.
2. Break off the cauliflower florets and slice the largest into quarters, cross-wise.
3. Pour some oil into the zippered bag, then add 2 teaspoons of salt.
4. Add the florets and shake the bag! Cover all the florets with this oil mixture.
5. Pop the cauliflower pieces into the toaster oven. (I did this in 2 batches, 30 minutes apiece).

It’s so easy. What about sauces? I was thinking about glazing the cauliflower with some miso butter – haven’t gotten around to doing that, mostly eating it just roasted. Squeezed some home-grown lemons (gift from a friend) onto the roasted cauliflowers with some dashes of soy sauce – worked great!

Miso Butter Asparagus Tart Experiment (why does David Chang have to be an evil genius?)

Miso. Butter. Uh…those are the ingredients for…miso butter. This is why David Chang is an evil genius. Way back when he was just a non-famous kid*, learning all about ramen in Japan, he happened upon the Sapporo stylings of miso ramen: finished off with a “knob” of butter and some corn. David notices the flavor combo is  crazy good.  He and his friends abbreviate the flavor insanity to miso + butter. Well,  I have both butter and miso in the fridge, so why not? Doesn’t cost me anything.

What does miso butter taste like? It tastes so good it’s just WRONG!!! The umami in the butter melds with that of the miso to create this uber-umami whirlwind of deliciousness.

He has a fancy recipe for poached eggs with miso butter on asparagus, in his Momofuku book – I decided to try something more basic, elemental: why not just go for the miso butter as the major taste?

Miso Butter Asparagus Tart

Ingredients: (these are very very approximate measurements, due to this being an experiment)

• 1 yellow onion;
• two or three handfuls of asparagus pieces**;
• 1 sheet of puff pastry;
• 1 tablespoon of dark miso; and
• 2 tablespoons of butter.

Slice a whole yellow onion and saute until translucent. Allow to cool completely.  Wash and slice the asparagus spears. If they are thicker than 1/3″, you may want to halve them.

Take the puff pastry out of the freezer and allow to thaw for the required time. Cut the puff pastry into modest rectangles (like 3″x2″) – I was using Pepperidge Farms puff pastry, which yields about 12 pieces. Transfer the pieces to a cookie sheet.

Melt the butter in the microwave – try it like 15 seconds at a time – and mix in the miso. Mix. Mix. Mix. Baste the miso butter onto the puff pastry with a brush. Put a thin layer of carmelized onion onto the pastry. Then top with the asparagus pieces. Baste the asparagus with yet more miso butter.

Set your oven to 425 Fahrenheit. (I fiddled with the temperature, all the way down to 350 at one point). Bake. Remove once the puff pastry has puffed (about 15 ~ 20 minutes, depending on how heavy the asparagus and onions are).

Remove, and wait for praise and adoration!!!

Notes – I cooked this in an oven with a see-thru door to help keep a vigilant eye over the tarts so that they did not burn too much. The miso burns mercilessly fast.

Taster Feedback:

One taster (who weighs no greater than 110 lbs, I believe) ate portions intended for three adults in one sitting! One taster complained that the tart should be more attractive, perhaps with carrot or something pretty. One taster liked the flakiness of the pastry and the nice taste of the asparagus and how it was all bound together with the miso. All tasters eagerly ate MULTIPLE servings!

* His dad ran golf businesses and David played competitive golf as a kid…I guess he had to get out because he could read the writing on the wall when Tiger Woods‘ face would be on the brochures…for the tournaments he was competing in!

** The asparagus in the picture consists only of the tips because I had used the stems for another dish. I was lucky enough to find it on sale for under $2.00 per pound during a weekly special. You could probably swap in summer squash or even scallions for a more frugal take.

P.S. Here’s a link to the Kitchen Window story from yesterday that has some background info on miso (and hastened my decision to post about my miso butter experiment)!

Low-Carb Experiment #1: Tofu Bok Choy Hot Salad

Is there anything good about carbs? Results from a recent study suggest that a low-carb diet may be better for your heart than a low-fat diet. I guess you need them at times for quick energy…but last time I checked, my work tends to be about sitting at a desk, and less about running after animals or other more athletic pursuits. So, I’m eating fewer carbs.

One of my favorite preparations of tofu, yudofu,  is nearly zero preparation at all: slice a tofu cake into large-ish pieces; simmer in some water* to soften; serve with rice and garnishes of katsuobushi, sliced green onions, and soy sauce. That’s it! I love the simple, beany flavor of the tofu that is inexplicably sturdy enough to stand up to these aggressive garnishes. Hint: make sure you really like the tofu you are using, because you definitely be tasting it. This is not a matter of hiding or camouflaging it!

That spirit of simplicity made me think of eating tofu with gingery bok choy. Mainly because I bought a ton of baby bok choy and tofu in the fridge. I’m going to call this a hot salad.

Hot Tofu and Bok Choy Salad**

Ingredients:

• 1/2 lb of baby bok choy, sliced into halves; (about $.85, since it was $1.69/ lb at ye olde Ranch 99 Market);
• 1/2 cake of tofu, torn into large pieces; (about $.45 at $.89 for 1 cake);
• 1/2 cubic inch of ginger sliced into matchsticks (pennies, $1.59/lb);
• soy sauce (pennies); and
• vegetable oil.

(total cost per serving: .45 + .85 + miscellaneous pennies for soy sauce and ginger = 1.30 + X = under $1.50 per serving.)

The baby bok choy cook very quickly. Wash them. Halve them. Heat up a skillet. Slice the ginger into small, matchstick-like pieces. Once the skillet is medium hot, throw 1 teaspoon of veggie oil in the middle of the skillet. Spread the oil by lifting and angling the pan (or just smearing the oil with a bit of paper towel). Throw the sliced ginger into it. (I always love the smell of frying ginger!) Let the ginger cook for about 2 minutes, flipping it with a spatula a few times. This will infuse the oil with the fabulousness of the ginger. Throw the baby bok choy into the skillet. It will wilt immediately. Cover the skillet with a lid, and turn off the heat. You are basically steaming the veggies.

Next, open a package of medium-firm tofu. Tear the tofu with your hands, into large-ish pieces. I just like the way the torn tofu looks for this dish…you can of course cut it into cubes. Put the tofu on a plate and…microwave it! Yes, I said, microwave it – it’s already cooked, so it’s now just a matter of heating it up. This prep is the ultimate in laziness! Depending on the strength of your microwave, this might be for 1 minute to 90 seconds. Ladle the bok choy, with whatever gingery-liquids that developed in the skillet, onto the tofu. Drizzle generous amounts of soy sauce. Done.

When I ate this, I felt strangely satisfied. It’s very plain, but for me, tofu is a comfort food. Can’t get much simpler than this!

* I guess some use dashi – but I’m accustomed simmering it in plain old water.

** If there is such a thing as a roast beef salad, I think I can name this a salad too. The word “salad” is rooted in the use of salt to flavor veggies.