Faith in Food: Roasted Cauliflower and Potato Smash

Sometimes I wish I were a person of faith, if only so that I could say, on occasion: “Roasted cauliflower is proof that god loves us and wants us to be happy.”

I don’t know why something as simple as tossing some cauliflower together with salt, pepper and oil and roasting it is almost enough to make you believe in the divine. It seems like something so unadorned and easy should not be as complex and sweet and nutty-wonderful. But it is. I should leave well enough alone, but here I am gilding this lily in a most spectacular fashion. Hey, when the produce bin beckons, it beckons. I don’t let food go to waste.

Roasted Cauliflower and Potato Smash

• 1 head cauliflower, broken into florets
• 3-4 medium unpeeled potatoes of your choice, cut into medium chunks
• olive oil
• salt, pepper
• 1/2 cup sour cream
• 1/4-1/2 cup half and half
• 1/2 tsp. good quality dried thyme or a few springs fresh time, if you have it.

1. Preheat oven to 425. In a large mixing bowl, combine potatoes and cauliflower. Season generously with salt and pepper. Add the thyme and toss everything together until the veggies are well-coated with oil and seasonings.
2. Lay in a single layer on a baking sheet. Bake for 30 minutes or until potatoes and cauliflower begin to brown and get fork tender.
3. Remove from oven and transfer everything to a mixing bowl. Smash with half and half and sour cream to the consistency of your choice. Stir well.

Eat and you just may become a believer.