t h i s i s g o i n g t o f r e a k y o u r l i f e .
You know when you make a recipe, or test a recipe, or play with a recipe, and in your head it comes out a certain way, and then in reality-ville it comes out monumentally more fab and slap-ya-mama worthy?
THIS. UUUUUUGH. this.
This! ^^^ t h i s.
I’m excited, can you tell?
Without a doubt, this recipe is going to fall into, land, straight up BOMB your heavy meal rotation. And you won’t even see it coming. Except for now. I’m telling you right now.
Let’s discuss this. Before I completely lose it.
First of all, you’ll roast a head of cauliflower, along with a whole head of garlic. Roasted garlic. Mashed into a paste. A roasted garlic paste. Also known as the reason for living.
Then you’ll sear some chicken things. THIGHS. Dark meat. Also known as tomorrow is a new day.
Then you’ll make a pan sauce. A pan sauce! Right in the browned chicken bits. With butter, the roasted garlic paste, chicken stock and lemon juice. Also known as you’ve just added me to your will.
Then you’ll boil some gnocchi! Also known as baby pillows for your mouth.
And lastly, you’ll toast a little bit of pine nuts. Also known as ignore the price tag and just do it because you only live once and they’re delicious little boogers.
And you toss it all together and watch as the buttery garlic sauce puts a shiny coating on all that rapturous, roasted bounty.
Top it with cheese. Extra parsley. More lemon. The toasted pine nuts. The future you thought you had. Your entire sense of vulnerability. Don’t look back.
The total time on this is probably right at an hour. But the sweet thing is, while the cauli and garlic roast, you can pan-sear your thighs (the chicken’s, not yours), give them a quick shred, and boil the gnocchi. Then once the garlic is finished roasting, mash up the cloves and boom, whip up your pan sauce. She’s done.
SORRY, FINISHED. A cake is done. Wait, I guess done works here, too. The dish is done. Wait, does it? Yeah, it totally does!
You may now begin your new life.