The blessed comforts of comfort food…

I was feeling a little off my game yesterday.

And by a little, I mean a LOTtle. So rather than going out with friends, coercing myself into a yoga class or pushing to run errands after work, I opted to stop. Just stop. Yes, after a long non-stop work day I chose to go home, put on comfy clothes, watch some movies (and the end of West Wing season 3… AMAZING!), and roast up some of the most comforting comfort foods I could think of.

While my mother is a fantastic cook, I have found that some of my go-to comfort foods have only been added to my diet recently, over the past few years. *(also, it’s hard to make krot-pretzel or mushed peas starting at 8pm after a long day). Though I didn’t grow up with these next two foods, I seem to crave both of them when I’m feeling blue or sick. They’re easy, fast, and have the uncanny ability to comfort and calm ya down, if you’re looking for a gastronomical hug.

Roasted Cauliflower & Roasted Chestnuts

ROASTED CAULIFLOWER

I learned this recipe from my best friend’s mother (one of the greatest women I’ve eeeever known). Now, regardless of season, I make it when I need a bit of a pick-me-up. I have adjusted the recipe (Ari version) due to matters of ingredient freshness but have included the classic, as well. Do a taste test, see what you prefer! You really can’t go wrong, they’re both delicious….

CLASSIC Cauliflower:

*Pre-heat your oven to 350

*Cut a head of cauliflower into small florets, wash and dry

*In a baking dish, spread out the cauliflower and cover with olive oil, salt & pepper to taste

*Coat the little caulis w/ 1/3 cup shakeable/freeze-dried parmesan and ¼ cup bread crumbs

*Pop these little guys in the oven for around 40/45min, giving them a little toss around every 15min or so.

*When they’re fork tender, they’re good to go! Enjoy

ARI Cauliflower:

*Pre-heat your oven to 325

*Cut a head of cauliflower into small florets, wash and dry

*In a baking dish, spread out the cauliflower and cover with olive oil, salt & pepper to taste

*Roast these caulis for around 25 minutes or so, then take them out and cover in garlic powder (about 3tbs for the whole head of cauliflower) and juice from about 1/3 – ½ meyer lemon (they’re sweeter and fruitier than regular lemons…SO GOOD!)

*Pop the caulis back in for around 15 minutes or until they they’re just a touch golden brown and fork-tender. Take ‘em out, and while they’re still hot cover with plenty of freshly-grated parmesan cheese and ENJOY!

… yumm… just had some for lunch and my spirits have been ever so lifted!

***

Chestnuts Roasting… in my oven!

**TIP: If you’re selecting your own chestnuts, try to get ones that are flat on both sides**

*Pre-heat your oven to 415

*Wash and pat your chestnuts dry

*With a sharp pearing knife cut an “X” into the flat / horizontal surface of the nut’s shell. I’ve found that the larger the “X,” the better.

*Spread your chestnuts onto a cookie sheet, pop in the over for around 15-20 min (until the shells pop open and the meat is tender but not dry!!)

Take ‘em out, let them cool just a bit, sit down to a movie, start shellin’; eat and enjoy!

xxa