Sometimes, it’s easy to fall into a cooking rut. You know what I’m talking about—you make the same dishes over and over again and wonder why no one is eating them anymore.
Lately, when I go into the supermarket looking at the vegetables, I realize there aren’t that many original choices. Sometimes I’ll buy all of them—Brussels sprouts, asparagus, zucchini, string beans, peppers, broccoli and cauliflower. And I’ll make all of them. And I’m so tired of them. I know there are endless variations of combinations of said vegetables. But sometimes I am so stuck, and make popcorn cauliflower for the millionth time.
So when my son Daniel said “Give me the cauliflower” I hesitated for about a second and said, “Take it.” He said, “I’m going to grill it,” and I figured “why not?” He took the cauliflower outside, where he was already grilling the chicken and London broil. Next thing I know, I see this dish of cauliflower with delightfully attractive charred edges, smothered in a syrupy, burgundy-colored sauce. My son gave me his characteristically devilish smile and said “I am so good at sauce.” I smiled back as I swiped my finger in it and tasted it. “Wow! That tastes like it belongs in a restaurant. Seriously.”
Two heads of cauliflower disappeared pretty quickly. And he repeated this amazing feat the next night to prove it wasn’t a fluke. It was definitely a big hit. I think the sauce would be just as delicious poured over the London broil or grilled chicken, so enjoy this amazing sauce on whatever suits your fancy and get out of your rut! I know I will. For now.
6 cloves garlic, skin on, smashed
2 tablespoons olive oil
Salt and pepper
2 cups dry red wine
3 tablespoons honey
1 to 1 ½ teaspoons hot sauce
Juice of 1 lime
Heat olive oil in a large sauce pan. Add garlic, 1/2 teaspoon salt, and stir with a silicone or wooden spatula until garlic sizzles and begins to color. Add hot sauce—careful, it will splatter. Add 1 cup wine, juice of 1/2 lime, and 1 tablespoon honey. Bring sauce to a boil and allow to reduce slightly, about 2-3 min. Then add the rest of the lime juice, 2 tablespoons honey and 1 more cup wine. Reduce until syrupy, about 3-4 minutes. Pour sauce through a fine mesh strainer pressing down on garlic. Yield: 3/4 cup of sauce. Serve over any vegetable, meat or chicken.
By Rachel Berger