Leftovers for Lunch

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People who need ribs are the luckiest people in the world.

The only thing better than beer-braised short ribs are more beer-braised short ribs.

We had lots of rib parts from Saturday night’s ribstravaganza.* Rather than hunching over the kitchen counter and gnawing at the bones like starved vultures, I decided to try and turn them into a respectable dinner. After picking the first two shreds off the bone, I realized that this task would involve more congealed beef tallow under the fingernails than I had anticipated. But I had already started and my fingernails were already befouled, so I stuck with it.

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You don’t bring me cauliflowers anymore.

While I was separating the edible rib meat from the visible representation of the lipids currently bobbing along my bloodstream following the blue cheese parsnip-potato mash, I cranked the oven up to 475 to roast some cauliflower and onions. Cauliflower is one of the more maligned winter vegetables. I declare to you that cauliflower is much, much more than broccoli’s albino cousin. When roasted at high heat, it caramelizes and takes on a pleasant nuttiness. The florets retain their shapes nicely, and don’t turn into caulimush. The roasted onions and their toasty sweetness make a nice partner, and their flavor infuses the cauliflower during the cooking process. Lots of bang for the buck, and dead easy.

I also put a pot of stock on to boil for some barley, having decided to combine that with my veg to create a pilaf-style barley and cauliflower dish, to top with the shredded rib meat reheated in the leftover sauce.

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I had a little dreidel, I made it out of ribs.

There was enough for dinner for two and for a perfect little leftover lunch for me tomorrow. The roasted cauliflower is always a favorite and the ribs were excellent, their flavor having deepened even further as they sat in the fridge.

*If I ever have a washtub band, it will be named Ribstravaganza.

Roasted Cauliflower with Onions
1 head cauliflower
1 large onion
2-3 tbsp olive oil
s&p

Preheat your over to 475; if your oven has a convection setting, turn that on. Hack the c-flower into florets that are the size of your choosing (larger florets will maintain their structural integrity a bit better as they roast, and they can stay in the oven a bit longer and take on more color). Ditto with the onions. Toss your chopped veg with the olive oil, salt and pepper, and arrange in a single layer in a roasting pan. Roast for 35-45 minutes tossing once or twice, until the c-flower is tender and both veggies have taken on some color. If you need an extra color boost at the end, put the veg under the broiler for a few minutes.

If you’d like to toss your veg with barley (a tasty meal in and of itself), bring 3 cups of your chosen liquid (water, stock, or a combo) to a boil. Pour in 1 cup of pearled barley and add salt (if you use stock, taste it to make sure you’re not adding too much additional salt). Bring back to a boil, then reduce the heat and simmer for 30-40 minutes until most of the liquid is absorbed. Turn off the heat and leave the pot covered for 5-10 minutes. Eat.

4 thoughts on “Leftovers for Lunch

  1. Broccoli is great roasted like this, too. I was going to mash the head of cauliflower in my fridge, but instead I’ll roast it. Thanks for the reminder!

  2. And vice-versa – the head of broccoli in my fridge may well meet the same fate. I’ve been meaning to try it roasted, but haven’t gotten around to it. Ditto on the reminder!

  3. Pingback: A Warm Bowl of Creamy Goodness «

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