I can't compete with Todd and Diane. Their garden is bigger, their recipes grander, their photos incomparably better, their climate more temperate, their skin more luminous, their friends more famous, even their dogs are surreally attractive. And now? They have a cookbook.
Don't get me wrong. I love White on Rice Couple. It's food blogger porn at its absolute best. You know the part in The Wizard of Oz when everything turns to color? That's how I feel every time I click over the virtual rainbow from my blog onto theirs. The vibrance, the beauty, the fantasy! It's just, once I get over there, I start to feel...umm...completely inadequate.
So, Diane and Todd have a fabulous new cookbook under their belts, but here's what I've been cultivating for the past 7 and a half years. Fortunately for all parties concerned, I'm not looking to trade ay time soon.
And while I might not have harvested it with my own bare hands from my sprawling, prolific backyard garden, adorable puppy at my feet, thanks to Diane Cu and Todd Porter, my own little fledglings are eating their cauliflower.
Still I can't say I would mind the luminous skin, jet-setting lifestyle or the cookbook deal for that matter. Luckily I've discovered a surefire cure for those occasional ugly surges of jealousy and inadequacy. As it turns out, it is impossible to feel worthless while pulling a tray of salty, sweet, caramelized cauliflower out of the oven. Go ahead. Give it a try.
Sesame Soy Roasted Cauliflower
Inspired by Bountiful
1 medium head cauliflower cut into 3/4-inch florets
1/3 cup olive oil
2 tsp dark sesame oil
2 tbsp. soy sauce
2 tbsp. rice vinegar
1 tbsp. honey
1 tsp toasted sesame seeds
Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Whisk together the oils, soy sauce, vinegar, and honey in a large bowl. Add the cauliflower florets and toss to coat. Use a slotted spoon to transfer the coated cauliflower to the baking sheet and roast for 10-12 minutes until the cauliflower is starting to brown on the exposed side. Use a spatula to flip the florets and roast and additional 10-12 minutes. Sprinkle with toasted sesame seeds and serve.