Ouch

Gout sucks.  If America's enemies really wanted to take over they would find a way to inflict us all with a raging case of gout.  Gout is just plain mean.  If you've ever had it you understand, and if you haven't I hope you never do. That is unless you are the person who cut me off yesterday on the on ramp. You deserve a painful, aching big toe. It might improve your driving habits, or at the very least keep you off the road. Anyway.... My sweet husband has had a few flareups of late which has made us rethink our diet. The timing of this unfortunately corresponds with a delivery of 5 cases of fabulous wines from Margaret River Australia. Okay, before you start to think that I need a holiday at the Betty Ford Clinic, most of the wine is destined for our shipment to Tunisia. Some of it however is for sampling.  Sort of a quality control exercise.

Along with wine and beer being relegated to the sidelines there are a whole host of other foods that need to be shunned. Some are easy to avoid. Since we are not fans of offal, not eating brains, hearts and kidneys won't be a problem. My husband must also steer clear of partridge and grouse, which thankfully don't make up a huge part of our diet. Does anyone really eat grouse?  The boy does love lamb, pork, and salmon, which are all off limits. He can eat his fill however of Fettuccine Alfredo, followed by a cheese plate, and chocolate.

Since these diet modifications we have had to do without one of our family's favorites, Roasted Cauliflower with Parmesan. Cauliflower is on the naughty list. Now cauliflower has never been a favorite vegetable in our house but that all changed after a friend raved about this recipe. The first time I tasted it out right of the oven, I went mad for it and there was hardly enough left in the serving bowl for dinner. It has since then made a twice weekly appearance at the table, but not so anymore. So sad for us, but not for you. I just know you'll love it as much as we once did.....Incidentally, it goes really well with a Semillion Sauvingnon Blanc.  You know, in case you wondered.

Roasted Cauliflower with Parmesan

Adapted from Kayln’s kitchen

1 head cauliflower, core removed and the head broken down into florets. The florets should all relatively be the same size.
1-2 tablespoon of olive oil, more or less depending on the size of the cauliflower head
1 tablespoon of macadamia nut oil
kosher salt and fresh-ground black pepper to taste
½ cup freshly grated Parmesan cheese, more or less again depending on the size of your cauliflower head

Preheat oven to 400F Line a half sheet pan with parchment paper.

In a large mixing bowl place the cauliflower florets and then toss with the olive oil, macadamia nut oil, salt and pepper. Make sure all the pieces are all lightly coated with the oils. Spread the cauliflower evenly on the parchment lined sheet and scatter the Parmesan over top.

Roast the cauliflower, turning it every 10 or 15 minutes, until the edges are nicely browned about 45-55 minutes.