Roasted Curry Cauliflower

“Everything’s gotta have a concept!” My husband has been repeating this all week long. He is reading a book on how to get people to read your writing (says the woman who writse a tiny blog that has no concept and that no one reads….., but I digress……), and the entire message of the book it this : Everything’s gotta have a concept.

Well, did we experience ‘concept’ recently at Olives and Wine in Traverse City. I would never have imagined such a concept! Upon entering this establishment, you put money on a card and then use the card to purchase glasses of wine. Insert the card, push the button, center the glass under the little hose, and sip! The wine was organized simply in reds and whites, all available to try and taste. At first, it was overwhelming, but after a glass or two, it was super fun! I admit,  I prefer when the waiter teaches me about new wines and makes suggestions based on my preferences,but this was fun! And we had some good wines. 

Another concept at this establishment was the Greek menu. They served an excellent hummus with the most delicious curried cauliflower and I replicated it perfectly at home.

Such a simple preparation, but oh, what powerful flavor! Simply cut an entire head of cauliflower into large flowerets, douse them liberally with olive oil, and spoon lots and lot of curry power over it all. Use your hands to massage it all together and bake at 400 or 450 until its nice and soft and toasty in all the right places.