whatever you need to tell yourself.

Is there such a thing as virtuous gluttony?

We celebrate a lot in our house at this time of year: my two children have their birthdays within four weeks of one another, and my husband’s birthday and our wedding anniversary are sandwiched in there too.

Not to mention enough family birthdays, friends’ birthdays, and friends’ children’s birthdays that, combined, this summer’s various celebrations have fused in my memory into one long party involving possibly more than one bouncy castle and many, many glasses of rose.

It has been wonderful.

It has also meant that my dinner hour cravings lately seem to veer wildly from something like this

…to something like this

…and back again.

Left to my own devices, I’d like to think that I could happily exist on leftover homemade birthday cake and cold, pink wine; and if mine were the only needs to consider, I might just give it a try. There are, however, children in my life, and although I submit to their dietary whims with embarrassing regularity, even I have my limits.

Enter this quick, simple, and delectable cauliflower dish, with its caramelized edges and salty bits and just enough olive oil to make it feel like an indulgence.

As to the question of vutuous gluttony: if there is such a thing, I am hoping this dish will get you there.

Especially if, like me, you’ve already been everywhere else this summer.

Roasted Cauliflower

1 large head cauliflower, cut into florets
1/3c olive oil (not extra virgin)
1 tbsp coarse sea salt
2-3 tbsp capers
8 sundried tomatoes in olive oil, drained and finely sliced

Preheat oven to 450 degrees.

In baking dish large enough to hold all of the cauliflower in one layer, toss florets with olive oil and salt until well combined.

Place in oven and roast, stirring from time to time, until cauliflower is tender and beginning to brow, 20-30 minutes.

Serve garnished with capers and sun dried tomatoes (and a large glass of wine).

Serves 4, generously