DAILY BREAD: What’s your parenting legacy?

Daily Bread

♥da recipe ♥ da story ♥ da quote

Three heads are better than one.
Renata’s Roast Cauliflower

♥da recipe

Roasted cauliflower--same rule of thumb. Roast it with Renata at 375F with olive oil and sea salt until soft and gooey--about 30-40 minutes!
Roast it with Renata

Renata’s 1-2-3 Roast Cauliflower

  1. Slice head of cauliflower into three large slices.

  2. Place hunks on parchment paper and drizzle with olive oil, thyme & salt.

  3. Roast 35-40 minutes in 375F oven until brown, soft and gooey

    ♥ da story

Serving as a parent is a bit like serving as president.  

Everybody thinks they would do a great job at it until they are in office, most people end up with only  one or two legacies, and you try hard not to get impeached.

If you had to decide what your two triumphs were as a parent, what would they be? 

One of mine is my labor of love over roasted vegetables.

I realize this may seem quite minor compared with some other achievements.  What can I say? I have not been impeached…yet!

So what do vegetables have to do with parenting? Everything!

Vegetables feed your body with nutrients.

Vegetables feed your mind with a pattern as you chop-chop-chop.

Vegetables feed your soul with the colors of this bountiful ecosystem we are lucky to witness during our short time on earth.  

So feed your soul and CHOP-CHOP!

Virtually every vegetable can be chopped, drizzled with olive oil, sprinkled with fresh or dried herbs, sea salt, a little pepper if you wish. 

Roast ’em with Renata on a pan in the oven at 375F until they are as soft and gooey as ya like.

Ahhhh, roast cauliflower.  Cauliflower may be the vegetable that pales by comparison to the vibrant broccoli or the rubenesque beet root. 

But oh! I dare you not to eat an entire head of cauliflower that has been sliced into three lovely hunky cross-sections, rubbed with olive oil, and roasted with salt and pepper until gooey, soft and brown. 

There is something so fun about slicing a head of raw cauliflower in this way. 

Instead of cutting that giant head into itty bitty florets, enjoy the cross-sectioning.

Get a rather large head of cauliflower.  Rinse it. Dry it. Now, don’t get fancy with taking the stem or green off.  You can always discard that junk easily after it has cooked! 

Just grab that head with your left hand, then take a large knife and cut it like a big old loaf of bread into three main slices.  You can try for four slices if you have a big enough head! The trick is to try to get at least three discs. 

It’s fun to cut that cauliflower into discs.  When you slice through that second slice, you can get a really cool section of the head. It’s fun to examine!

Lay each disc down on the baking sheet, with our without a sheet of parchment paper. 

Drizzle and rub-a-dub each disc with olive oil and your favorite herbs.

I have used:

  • freshly chopped Italian Flat Leaf Parsley

  • freshly chopped tarragon

  • freshly chopped thyme

  • sea salt

  • freshly ground black pepper

  • dried thyme

  • dried tarragon

  • dried fennel

  • dried rosemary

  • any combination of all of the above!

Roast the discs in the oven at 375F until all the edges are brown. There is something fabulous about the natural sugars that come out to brown and glow.

My daughter Olivia once woke from a nap when she was little and ate half a head of this roasted cauliflower!

Roast it with Renata. Not the best presidency in the history of the world.

But not too shabby of a legacy. 

♥ da quote

Little bits that fall off the edges taste great all browned at the end!
Little bits that fall off the edges taste great all browned at the end!

“No legacy is so rich as honesty.”

-William Shakespeare, “All’s Well that Ends Well”



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