Jewels: I like cauliflower so much, mostly because it is pronounced just like my last name! So sometimes, when I want to be really funny, I even spell it Cawley Flower.

What I also like is food that cooks itself. This roasted cauliflower basically does just that. You cut it up, wash it, put it on a baking sheet, drizzle some oil, salt, pepper, and boom, the oven takes over. (Liz sprinkled hers with black cumin and almonds, which gave the cauliflower a slightly Middle Eastern taste). While the oven does its work I had time to try something new, something that really does not cook itself at all. It needs pampering from start to finish: A traditional Sauce Hollandaise. I have done quick cheating versions of it in the past, but this time I wanted to do the real deal. Which meant I had to pull up a how-to-video from the internets and follow it step by step like a total beginner. But apparently there are so many things that could go wrong when making this dutch sauce!! So I didn’t want to take chance. So please learn German and use the same video. My sauce turned out so tasty and creamy. Yumyum.

And here is how you make the cauliflower:

– 1 cauliflower

– olive oil

– salt and pepper

– optional: cumin, sliced almonds

Cut the cauliflower into small pieces and rinse them with water. Drizzle olive oil on a baking sheet. Place the cauliflower pieces on top and drizzle olive oil on top. Season with salt and pepper and bake for 40mins at 350° Fahrenheit. After 20mins of baking, rotate the cauliflower so that a different side gets golden brown.