My friend Geoffrey, who is an excellent and discerning cook, prepares gourmet meals for his wife on a regular basis. (I know, lucky bitch, right?)
But Geoffrey tells me that, when his wife is not home for dinner, he reverts to his old bachelor habits, forgoing the fancy stuff and making, instead, Chili ‘n Fries. He will make the dish, pop a beer, watch the Lakers, and be in heaven—the same heaven he was in when he was twenty. Before his wife comes home, he tidies up, switches channels to PBS, and pours a little brandy.
Here’s his dainty recipe for Chili ‘n Fries:
Dump the fries on a baking sheet and bake them according to the directions on the package. Meanwhile, nuke the chili till it’s hot. Dump the chili on the fries and sprinkle the whole mess with as much cheese as your cardiovascular system allows. Serve.
When Geoffrey is back on task (nursing a Hormel hangover), he says one of the things his wife likes best is this roasted cauliflower. Geoffrey loves it too, says it’s a great side dish with almost anything (except maybe chili ‘n fries).
Curry Roasted Cauliflower
1 head cauliflower, rinsed, cored and cut into florets
3 tablespoons olive oil
1 tablespoon curry powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepperc
1. Preheat oven to 400º F.
2. Place the cauliflower in a large bowl. Combine the other ingredients well and pour over the cauliflower. Toss to coat all the florets with the curry mixture.
3. Place the cauliflower on a baking sheet and roast it until tender, about 25 minutes.