A lot of my best meals are random circumstantial combinations of whatever’s around.
Today’s lunch, for instance: leftover cauliflower, roasted with chickpeas. Crumbled, herbed goat cheese. Chorizo from last night’s dinner. Diced red onion that was in the fridge.
Not pretty, but it’s delicious.
David Walbert Most of my best meals are like that, too. Never to be recreated. Your lunch looks great.
annie's micro(b)log @ChrisJWilson an absolute flavor explosion. I could have thrown a little cilantro chutney on top but I might have died from the goodness
annie's micro(b)log @Gabz do ittttttt. I think the cauliflower base is the key – I roasted most of one head of cauliflower, chopped, tossed in an absolute shit-ton of curry powder, cumin, and paprika along with 1 can of chickpeas (drained). 400F for about 25 minutes.
annie's micro(b)log @dwalbert documenting this one in the hopes of being able to recreate it at some point 🤞
David Walbert I made a soup once that my daughter insisted I write down so I could make it again, and she insisted I give her the recipe when she got her first apartment at college. Then the first time she made it, she changed some of the ingredients anyway based on what she actually had on hand. So I guess she got it right. :)
