I made Cauliflower with Romesco Sauce for dinner and it was so delicious that I’m going to give you the whole recipe, since I didn’t do it exactly the way the recipe I used told me to. I got this from Jill at Proper Fud, but I don’t think she ever blogged it, so here I am filling that gap.
First, put on some fancy wild rice mix to cook. Don’t boil it till it’s crunchy like I did. Or just use regular rice, whatever.
Then turn on the oven to 400 F and make the sauce while that heats up.
The sauce is exactly as given in the recipe:
- ½ tsp sweet smoked paprika
- 1 roasted red pepper (from a jar)
- 40g fresh breadcrumbs
- ½ garlic clove
- 40g ground almonds
- 1tbsp red wine vinegar
- 50ml water
Sorry, Americans, for the metric. You’ll have to weigh stuff. (I love my digital scales. So handy.)
Whizz all that up in your food processor. I use the mini-blender attachment of my Braun Multimix that they don’t make any more so you can’t buy one – it’s just the right size and so much easier on the washing up than the big processor. First I ground the almonds in it, then added the bread to make the breadcrumbs, and then put in everything else and gave it a good blend. I end up with quite a dollop-y sauce, but if you wanted it more pour-y you could just add a bit more water, I’m sure.
Your oven is probably hot enough by now. Get a cauliflower and break it into florets. Spread them on an oiled baking sheet and sprinkle a teaspoon more of the smoked paprika over them, and a drizzle of oil. Into the oven with it.
After 20-25 mins the cauliflower will be roasted and a little charred around the edges. Try not to burn the rice like I did. Serve the cauliflower on the rice with dollops of sauce on top. The sauce really brings this whole thing to the next level and makes it a totally delicious dinner. A glass of wine brings out even more facets of flavours, if you like that sort of thing.
Oh, and a discovery. Dash’s testing results came back with some helpful recommendations for all sorts of things, including his eating situation. The doctor mentioned a book called Helping Your Child With Extreme Picky Eating. I was sceptical because I’ve done all that, read the books – they just make me depressed and guilty – but I looked it up on Amazon anyway and checked out the reviews. One mentioned a website, so I took a look:
About 30 seconds later, all sorts of lightbulbs were going off in my brain. The website talks about Selective Eating Disorder, which is now called ARFID, and is an official thing people have. Here are some excerpts from the site.
Selective eating disorder was officially added to the fifth edition of the Diagnostic and Statistical Manual of Mental Disorders in May 2013, and renamed Avoidant/Restrictive Food Intake Disorder (ARFID).
Avoidant Restrictive Food Intake Disorder (ARFID) is food refusal due to highly selective intake, lack of interest in eating, or fear of the unpleasant effects of eating without concerns of body image or weight.
“A selective eater will NOT “eat when they get hungry.” If you implement a technique designed to “wait them out” or “exert your parental control,” if you alter one of their 10-20 foods, you risk having that food drop out of their food list forever.
Children and adults with ARFID experience strong disgust reactions to the sight, smell and even the mere thought of eating unfamiliar food, which can create significant distress for eating in social settings.
Patients with ARFID are […] more likely to have a co-morbid anxiety disorder, learning disorder, or cognitive impairment […].
Therapy that focuses exclusively on the eating fails to consider the eating disturbance in its wider context as a relationship between the individual eating the food and the person who provides it.
DING DING DING!!! All the boxes, checked. All the Dash’s-eating things, making sense. I have joined the FB group and ordered the book. I read this entry and all the things I do, that are mostly for a quiet life and just because I hate causing, or suffering, angst, were suddenly validated and turn out to be okay.
So that’s a thing, and maybe it will lead to some developments. No cauliflower for him. Not yet.