I roasted some cauliflower and baby Yukons this week. The cauliflower had been softening in my vegetable bin for a while and was beginning to take on the spotting of a small Dalmatian. But I exaggerate. Actually, the spots were no more than a sharp knife could remedy.
I slathered the vegetables chunks in olive oil along with a bit of salt and pepper, before putting the tray in the oven at 425 degrees for about 30 minutes, turning once or twice.
At the end I often give the whole shebang a drizzle of lime juice, tahini, or feta and parsley.
In Indian restaurants you often see a similar dish served as Aloo Gobi. The recipe I used is from Bon Appetit and is exceptionally easy and tasty.
Another Imported Dish: Pastelies de Yucca
My other international lip smacker this week originated South of the Border: Pastelies de Yucca. The ones I had were made by a native Colombian—not my son-in-law—though he was well aware of the yummy yucca flour dish that often looks like a puffy tamale.
The complexities of the recipe suggest it should be made by professionals or, at least, an old family member.
Note: Ernie, if you’re reading this post, I would love to hear about your associations with this dish and how long it’s been since you’ve eaten it.