Friday, August 16, 2013

Mary's Roasted Cauliflower on Assumption Day

We close the studded door to our four-story townhouse behind us on our narrow and noisy street and holding hands while we walk Enrique begins telling me about the Asunción, or Assumption of Mary, mother of Jesus. 
Cerramos la puerta tachonada de nuestra casa detrás de nosotros en nuestra calle estrecha y ruidosa y tomados de la mano mientras caminamos, Enrique comienza a hablarme de la Asunción, o la Asunción de María, madre de Jesús.
The Assumption print by El Greco.
We saw many other Grecos this last week at the Prado,
especially enjoying the Captive Beauty Exposition, Fra Angelico to Fortuny.
This is a Spanish national holiday. In Astorga we wake to the celebratory double ring of church bells making a call to mass and after mass there is a fantastic concert by the renowned city band, La Banda Municipal de Astorga in the Jardín de la Sinagoga pavillion.

Esta es una fiesta nacional española. En Astorga nos despierta el alegre redoble de campanas llamando a todos a misa y después de misa la celebracion incluye un concierto de la famosa Banda Municipal de Astorga en el templete del Jardín de la Sinagoga.

He says I've worn the perfect dress, white with blue, blue being the Virgen's color. White, I think later is also the color of lunch, roasted cauliflower, using a new recipe I've invented. The music from the park the Zarzuela, El Huesped del Sevillano, Clavileño and more songs from the program dance in my head as I prepare this dish below:

Me dice que he llevado el vestido perfecto, blanco con azul, azul siendo el color de la Virgen. Blanco, pienso más tarde es también el color de la comida, la coliflor al horno, con una nueva receta que me he inventado. La música del parque de la Zarzuela, El Huesped del Sevillano, Clavileño y más canciones del programa bailan en mi cabeza mientras preparo este plato a continuación:
Mary's Coliflor al Horno
*4 – 4 ½ cups cauliflower flowerets (about 1 medium cauliflower, with bite-sized flowerets cut and used)
*2 tbsp extra-virgin olive oil (can reduce, but don’t omit. If you omit it altogether the cauliflower will become dry and chewy rather than caramelized and moist. )
*1/8 tsp (rounded) sea salt and freshly ground black pepper (optional)
*2 tbsp seasoned bread crumbs and dried onion bits (optional)
*1 tbsp nutritional yeast

Preheat the oven to 200Cª/400°F.
Toss the cauliflower with the olive oil, sea salt and pepper.
Transfer to the prepared pan. Bake for 20 minutes, tossing once or twice. At the 20-minute mark, check the doneness and color of the cauliflower. If it has started to soften, turning a golden color, add the bread crumbs, onions and nutritional yeast and toss again. If, at 20 minutes, it isn’t at this stage, let it bake for another 10 minutes and then add. Bake for another 10 to 15 minutes or more, tossing again once, until the cauliflower is golden brown and fully softened.
Remove from the oven and serve warm with side like today's wild rice with a refrito (sauté) of red, yellow peppers and onion.
Two to four happy people can enjoy this meal.
And everyone can enjoy this day!

1 comment:

  1. Yuuuum! What a lovely day and a delish meal! I make much the same, only with onion wedges and after it's done, a handful of parmesan cheese. (remember, with me--cheese is in every recipe!) :)