The new normal has resulted in a number of changes in the way we purchase all kinds of things, and I thought I’d share a great new strategy (with recipe!) that my daughter taught to me a few weeks ago. Initially, in the first weeks of lockdown, she and my new son-in-law were placing orders for grocery deliveries about once a week. But, after a few weeks, they hit upon a strategy that cut the frequency of their orders by half.
It quickly became obvious to them that it wasn’t the stocks of canned beans, or pasta, or frozen chicken that needed refilling. Instead, it was always the need for fresh produce. Then they noticed that whereas some of their produce, such as spinach and raspberries, needed to be used promptly or risk going bad, other precious purchases, such as oranges, cabbage, or cauliflower, had a lot more staying power. And by organizing very different versions of menus for Week 1 and Week 2, they could make their produce last two weeks and reduce the need to shop as frequently. This looks to me like an elegant strategy that could last a lifetime. Optimizing your approach to grocery shopping isn’t just for pandemics and two-career newlyweds.
Currently, the talk about coronavirus remains all-consuming. But it will not stay that way forever. Someday, as hard as it may be to believe right now, I expect that it will become part of the past. And when that happens, I hope that we will carry certain things we have learned, like Week 2 menus and better hand washing, into our new normal lives. Here is a Week 2 recipe for your files.
ROASTED CAULIFLOWER
- 1 large cauliflower, approx. 2 lb. (32 oz.)
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp. Kosher salt
- 1 generous pinch of dried red pepper flakes
TAHINI DRESSING
- 3 Tbsp. tahini
- 2 Tbsp. fresh squeezed lemon juice
- 1 tsp. extra virgin olive oil
- 1 garlic clove, mashed or sliced very, very thinly
- 1/2 tsp. Kosher salt
- 1/2 tsp. fresh ground black pepper
INSTRUCTIONS
- Preheat oven to 450F (230C) with the rack placed in the middle. Set aside a medium-sized cookie sheet.
- To prepare the cauliflower, slice off the stalk of the cauliflower so it sits flat on the cutting board. Set aside the stem and leaves for your compost heap or soup stock.
- Slice the cauliflower in half, from the top down through the core. Separate the halves, and use your knife to cut diagonally along the sides of the core in an upside-down V to remove the inner core from each half of the cauliflower head. Then work from the inside to the outer edge of the cauliflower, using the tip of your knife to loosen and break apart the florets into medium-large size pieces.
- Put the florets in a large mixing bowl and add the olive oil, salt, and red pepper flakes. Toss gently until the florets are well coated.
- Preheat the cookie sheet to 450F for 5 minutes (reminder: set your timer). This step enhances the caramelization process. Slide out the oven rack with the cookie sheet on it, and carefully pour the florets onto the sheet. Be prepared for them to spit and sizzle a bit. Use tongs to spread them out so they are not touching. Roast for 25 min, flipping the florets after 15 minutes, until they are deeply caramelized and barely fork tender.
- Meanwhile, mix together the tahini, lemon juice, olive oil, garlic, and salt in a small bowl. The lemon juice will cause the mixture to seize (thicken) initially, but adding water, one tablespoon initially and then just one teaspoon at a time, and whisking (or mixing with a fork) after each addition of water will smooth out the consistency nicely. You are looking for a texture a little closer to maple syrup than honey. Season to taste with pepper and more salt if desired.
- To serve, spoon the tahini dressing onto a small platter, using the back of a spoon to spread it into a circle or oval to match the larger platter shape. Gently remove the roasted florets of cauliflower onto the tahini-covered platter. Garnish generously with fresh mint or Italian (flat) parsley, and serve immediately with a large serving spoon.