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Things were happening at our house that made me negligent with cooking and posting. For nine weeks during the holidays we cooked out of a plug-in kitchenbecause the heart of our home had a situation. Although we were blessed with a host of small appliances that supported any food heating need from sear to zap, eighty year old electrical wiring made sure wecouldn’t use them at the same time. There were nights that I’d bring a pot of water to boil water on a hotplate, throw in some string beans, turn off the burner to use the toaster over, and when it dinged, push ‘start’ on the microwave. Beans steeped in near boiling water while chicken roasted in the oven, then while chicken rested, semi-instant rice microwaved to a fluff. Something about the challenge, the water jugs, paper plates and blown fuses made us cherish this family nesting experience.

Alas, we’re back to gas stoves and ready to take on a bigger challenge: cruciferous vegetables.

Many posts about broccoli have found their way into this site. Maybe it’s because don’t crave broccoli and I can barely eat cauliflower without getting a little gaggy. Their health power is undeniable and to make it better (worse) they offer the lowest of low calories while filling you up and making you a little gaggy. My kind of diet. So I’m always searching for easy ways to give these bitter foods a boost – usually that starts with something sweet for balance.

Check out two easy concoctions that make broccoli and cauliflower ratchet up to kid plate worthiness.

Blistered Broccoli with Lemon & Sea Salt

1. Blanch broccoli for 3 minutes in boiling saltedwater, then plunge it into an ice bath to stop the cooking process. Drain and blot. You will have emerald green, toothsome broccoli. Your job could be done here, but it’s about to get so much better.

2. Heat 2-3 T olive oil on medium high heat, just until smoking.

3. Add in blanched broccoli and stir frequently.You want to get some scorch marks while retaining it’s structure.

4. Remove the pan from heat and squeeze lemon juice over the flowerettes. Sprinkle sea salt over. Toss and taste. You want a lemony, salty bite. Add more lemon juice and salt until it tastes like snack food.

5. Serve immediately

Roasted Cauliflower with Cumin & Honey

1. Preheat oven to 400°. Lay fresh cauliflower florettes in single layer on a roasting pan.

2. Toss with olive oil and cumin.

3. Roast for about 30 minutes to your liking. Stir one time.

4. Transfer to serving dish and drizzle with honey. Top with toasted pine nuts if you’re feeling promiscuous.

5. Serve.