I took my car to get the two new tires I needed before we hit the road on Wednesday and was feeling a bit relieved/frazzled/all-over-the-place as I had just turned the keys in to my apartment. My feelings were made apparent to the guys at the auto place when I couldn’t get the door open to get inside the building only to realize, I wasn’t pushing down the lever to release the lock.
Once inside, the guy behind the counter asked me for details about the car and then about myself, which would normally be fine. Except, when he asked for my address, I just stared blankly at him.
My address. I thought to myself, I’ve turned in my keys, so my apartment isn’t my address. I almost gave him my parents, since that was technically where I was living for five days, but that felt rather odd. I had a brief passing moment of panic as I felt slightly without a home. The poor guy looked utterly confused as time passed on a question people would normally know by heart. I finally spit out my California address.
As he continued to fill out the paperwork, he asked me what was in California. I have my repertoire of answers I normally give to that question but I responded with the only answer I had at the time: home. Home is in California.
I’m deeming this week the week of salads on the site. I’ve been preparing for the road trip by whipping up large batches of salads to use what was left in my parents’ house before they left as well. This salad is actually another “take two” recipe where I make up a large batch of one part of a meal and use it across two. While it’s normally a sauce, this salad is a continuation of the curried cauliflower topping I made for the pizza I shared last week. The cauliflower makes for the perfect cold salad topping and is just lovely with the quinoa.
- 1 tablespoon olive oil
- 1 medium white onion
- ½ small head cauliflower
- 2-3 tablespoons good Curry Powder
- 1- 1½ cups low sodium vegetable broth
- ½ cup full-fat coconut milk
- 1 cup cooked quinoa
- Heat olive oil in large pot or skillet. Dice onions into chunks and add to skillet, sautéing until soft. Chop cauliflower into bite-size pieces and add to skillet along with curry powder. Cook for 1 minute.
- Stir in 1 cup vegetable broth and ½ cup coconut milk. Bring to a boil, reduce to a simmer, and let cook until cauliflower is tender and sauce has thickened into a pizza-sauce consistency. Add more broth or coconut milk if needed to thin down to have a sauce. Taste occasionally and add curry powder or salt if needed. Let cool slightly.
- Toss with quinoa and serve with lettuce.