I have Tile Brain. It is a malady that strikes victims undergoing a home remodel, who can rarely think of or have meaningful discourse about anything other than tile size, shape and color. It is often accompanied by a host of other symptoms, including Pseudo-Coke Nose (whereby the affected nostrils sport rings of white construction dust, similar to those of a cocaine user) Pendant Neck (an inflamed muscle in the back of the neck that comes from repeated upwards tilting of the head to examine ceiling light fixtures) and Goldilocks Grout Abuse (as evidenced by the 37 open boxes of grout before finding the color that was Just Right).
Fear not, these grievous disorders are all temporary, and all are a small price to pay for what will be a wonderful kitchen. Or even: a working kitchen. The idea of the latter seems quite luxurious these days. I envy yours.
I miss being able to cook with abandon. Fortunately, Tile Brain rarely allows me to think of it– perhaps it is a malady that is also protective of its victims. (That was actually far too deep a thought for me at the moment. It made my brain itch and seize up a bit. I shall have to take a break from this writing for a few minutes and search Pinterest for fabric swatches).
Okay, I am back. I want to tell you about a healthy dish that is so simple, so easy, you can make it in a temporary kitchen with a countertop the size of a child’s placemat. This and a bowl of Black Bean Pumpkin soup make a hearty, satisfying and meatless dinner– and require very few pots, utensils and ingredients. My brain can handle that.
Enjoy it, please, while I scuttle off to sketch my pantry lay-out.
And by the way: if you are suffering from Tile Brain or any of the other aforementioned maladies– or if you wish you were– feel free to follow me on Instagram or Twitter@ marge_perry or on Facebook at A Sweet and Savory Life, where I often post about our renovations, materials selection and on-going battle with construction dust and debris. Oh, and I can numb your brain in the funnest-of-ways on Pinterest, too.
1 large head cauliflower
½ teaspoon garlic powder
½ teaspoon dried crushed rosemary
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
2 tablespoons olive oil, divided
- Preheat the oven to 375 degrees. Place a large shallow baking sheet pan in the oven.
- Starting in the center, working from the top, cut the cauliflower into 4 1-inch thick slices. Set the rest of the cauliflower aside for another use.
- Combine the garlic powder, rosemary, salt, black pepper and paprika in a small bowl.
- Use 1 tablespoon of the oil to brush the top surface of each steak. Sprinkle with about half the seasoning blend. Remove the pan from the oven and place the steaks, seasoned side down, on the hot pan. Brush the top surface with the remaining 1 tablespoon of oil and sprinkle with the remaining seasoning. Roast 20 minutes per side, or until browned and fork tender.
Makes 4 servings
Nutritional analysis for each serving: 104 calories, 4 g protein, 9 g carbohydrates, 4 g fiber, 7 g fat, 1 g saturated fat, 342 mg sodium