I’m grateful for whole roasted cauliflower, and the Dutch oven to roast it in, and the ingredients in house to make a delicious, healthful, meaty meal from this one cruciferous vegetable; and for the oven, and the gas, and the roof over my head…. I vowed to eat better, and I’m gonna start by committing to more vegetables and fewer carbs. No cold turkey this time, just modulation, moderation, and genuine concern for the well-being of this body with all its intricate processes and interconnections. This aging human body which will fail and die some day, any day, no way to know which day…

Not to be macabre, but just by way of motivation to make the most of this one precious day that will never come again. Part of that is making food good: A heart and gut healthy vegetable. I’ll be paying a bit more attention to eating more fiber for awhile. I combined two recipes to make this gorgeous crown, which Stellar and I both loved.

I whisked together olive oil, a couple tablespoons each of Dijon mustard and grated parmesan, dried basil and thyme, salt and pepper, and some minced garlic cloves, while the oven preheated at 400ºF. Trimmed the bottom of the cauliflower, set it core side up in the Dutch oven and rubbed sauce into the center, then flipped it over and coated the top and sides. Baked for 45 minutes with the lid on, added a few more tablespoons parmesan over the top, and baked uncovered for ten more minutes. Just tender enough to cut with the spatula. So simple, so delicious. I am grateful for cauliflower.