hello internet friends.
i feel like a brand new person. that’s what cutting off 10 inches of your hair will do to you.
for the last year plus i’ve been growing my hair out so that i could do a nice and pretty up-do for the wedding. my hair grows crazy fast and it got real long. real long, thick, and heavy. and when it’s 96 degrees and humid, the last thing you want on your head is the equivalent of a dark wool sweater. in the last two months, i don’t think i’ve brushed, blow-dried, or done anything to my hair other than let it air dry and then put it up in a nasty looking bun. it was sooo time for a haircut.
this is me, 10 inches shorter (ok it’s 10 inches off the back, not quite that much off the front). it feels so much better. plus i immediately feel sassier. is that strange? and think of all the money we’ll save on shampoo and conditioner! this was a wise investment.
moving on to dinner (i really tried to think of a clever transition but hair and food that just don’t quite tie together). roasted cauliflower, warm chickpeas, and seared tofu. those three things are delicious on their own, but mixed with this crazy complicated tasting dressing and some herbs, they’re even more exciting. yes, the spice blend is kind of a pain to make, and may be a little pricey if you don’t use these seasonings regularly, but if you’re like me and have most of this in your pantry already, then it’s kind of fun to see the intricate flavor you can develop.
i prefer this salad warm, but i think it would be just as good as leftovers straight out of the fridge. i’ll confirm that at lunch today.
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon mustard seed
- 1 teaspoon fennel seed
- 2 teaspoon ground cinnamon
- 1½ tablespoons whole peppercorns
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- 2 teaspoons ground turmeric
- 1 teaspoon ground ginger
- ½ teaspoon ground cayenne pepper
- 1 cup dry chickpeas or 2 cups cooked chickpeas
- 1 large head cauliflower, cut into 1 inch pieces
- 8 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 16 oz extra-firm tofu, pressed and drained
- ½ teaspoon kosher salt
- pinch of brown sugar
- 2 tablespoons rice vinegar
- ¼ cup chopped cilantro
- ½ cup chopped scallions
- Roast fennel and mustard seed in a dry pan over low heat. Once seeds start to pop, transfer to a small food processor and combine with remaining spices.
- Pulse until peppercorns and other large seeds become a fine powder. Alternatively, you can do this in a pepper grinder or mortar and pestle.
- Soak them in 2 cups of water overnight.
- In the morning, drain the excess water and saute them in a pan with ½ teaspoon baking soda for about 3 minutes.
- Bring about 3 cups of water to a boil and add chickpeas. Cook for 30 minutes, covered, until chickpeas are soft.
- Drain the excess liquid and transfer to large bowl.
- Preheat oven to 425.
- Place cauliflower pieces on baking sheet. Sprinkle with 2 tablespoons olive oil, cumin, and salt.
- Bake for 20 minutes, until cauliflower is roasted and edges have started to brown.
- Meanwhile, heat 3 tablespoons olive oil in large cast iron pan over medium high heat. add salt. Place tofu pieces in pan and sear for 4-5 minutes. Flip pieces and sear an additional 4-5 minutes.
- Add a pinch of brown sugar, cook an additional minute, and transfer to bowl with chickpeas.
- When cauliflower is done, add to bowl with chickpeas as well.
- Next, combine 3 tablespoons of your spice blend with 3 tablespoons olive oil and rice vinegar.
- Mix well, then pour over vegetable mixture and stir.
- Add in cilantro and scallions.
- Place in a warm oven until ready to serve.
recipe adapted from feasting at home. recipe rephotographed January 2015.
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