Friends, We Have A Win...

And, it's a vegetable!

We roasted a big batch of cauliflower last night, and it was a huge, huge hit with Audrey.

Success.

The cauliflower was incredibly tasty on its own, just tossed with a bit of olive oil and sea salt and roasted at about 425 for 20 minutes or so, but the bar was raised significantly when we dipped it in the "magic sauce" that I originally whipped up for our skirt steak. (I also ended up dumping a bunch on my baked potato. By the end of dinner my entire plate was green -- it's that good.)

Our friend Ben, made this sauce for one of our Sunday dinners, and it has since been one of our faves. It's sort of the love child between a chimichurri and cilantro salsa + you really can't mess it up, it's totally improvisational...a beautiful thing!

Magic Sauce

(This is a very inexact creation, experiment a bit with the following ingredients, but a food processor is key.)

• Small bunch of cilantro, stems cut off
• Small bunch of parsley, stems cut off
• 1-4 cloves of garlic depending on your preference
• 3 poblano peppers OR if you want a mild sauce, 1/2 a green bell pepper
• Juice of one small lime
• Olive oil (but I was completely out last night so I used a bit of walnut oil instead... I know, I know, how does one run out of olive oil??)
• Sea salt, Fresh cracked pepper and Spike to taste

Chop the cilantro, parsley, garlic and peppers and lime juice in a food processor, slowly add in about 1/8 cup of oil and pulse for a few more seconds.

Add in salt, pepper and spike, pulse again, taste and add any additional seasoning.