As you know, I’ve been out-of-sorts lately.  I’m having back problems and, no matter how much I want to, I can’t spend hours in the kitchen cooking the dishes that I most like to cook.  In honesty, more than 20 minutes in the kitchen is liable to have me cursing myself the next day.  But I’m determined, doggedly determined, not to eat take-out and frozen foods throughout my recovery.  No more pizza!  No more subs! No more sushi… okay, a little more sushi.

Not about to let my bad back bring me—or this blog—down, I’m planning to showcase a few super-easy, hardly-active dishes.  For those of us too sick, or hurting, or just too lazy out there, food doesn’t have to take much to taste good. This cauliflower saute proves that rule.  Cauliflower is the miracle vegetable for good reason, no? And this version’s creamy and very barely sweet.  Like hash without the trouble of corning your own beef a few days earlier— and don’t worry, I make up for the loss of fatty corned beef with a whole stick of butter.  Yes.  A stick.  Because quick food shouldn’t have to taste healthy, either.

Cauliflower, Carrots, and Cashews

serves 4

Three C’s makes the ingredients in this dish quite easy to remember.  Another trick to cooking when you can’t. (heh.)

• 1 stick (8 tbsp) butter, divided
• 1 head cauliflower, cut into florets
• 5 carrots, peeled and roughly chopped
• 1 teaspoon tumeric
• 1/2 cup dry white wine, optional
• 1 teaspoon salt, more to taste
• 1/2 cup cashews

Add 4 tablespoons butter into a large pan over medium.  Once melted, add cauliflower and carrots.  Stir to coat evenly. Add tumeric and cover.  Go lie down and leave pan to cook 15 minutes.

Uncover pan, add white wine and raise temperature a bit.  Let wine cook off, then add rest of butter, salt, and cashews, stirring.  Cook until everything is tender to your liking.  Go back to the couch and serve coffee-tableside.