I’m sure Gwyneth is a nice gal. But I’ve always had a big problem with famous celebrities touting the good life from on top of their fortress of privilege. Of course “It’s All Good,” when you’re a tall, blonde movie star in the One Percent.
So it wasn’t like I was ever going to buy her new cookbook. I need that $18 more than she does, thanks.
But then I run into my friend Liz at Trader Joe’s. And she looks good. And so I ask. And she tells me she’s on a gluten-free, sugar-free, yadda-yadda-yadda free diet and she’s feeling great and losing weight and her cholesterol levels have all normalized…all due to diet.
Well so what exactly do you eat, I ask. Newspaper? Leaves? She gives me an example; a roasted cauliflower and chickpea salad with creamy dijon dressing that sounds incredible. But “…and I REALLY hate to admit this,” she says, “it’s from Gwyneth Paltrow’s new cookbook.”
But she’s insufferable, I yell. She’s like Marie Antoinette! I don’t want to patronize her!
“I know! I know!” Liz says. “But just try it. It’s amazing.”
So I go home and I Google the recipe. The internets want information to run free!
Wash and cut up one head of cauliflower. Open, drain and rinse one 15-ounce can of chick peas. Combine on a roasting sheet together with olive oil, lemon zest, salt and freshly milled black pepper. I also added sumac, because.
You can also add red pepper flakes, but I didn’t.
Make the dressing thusly: Two tablespoons Dijon Mustard. Three tablespoons white wine vinegar. Five-six tablespoons olive oil. Salt and pepper. Mix it up until it’s emulsified. Set aside for now.
Roast your veg for about 45 minutes at 400 degrees, or until a lovely golden brown
Toss with dressing and add as much chopped cilantro or parsley as you like. Consume and feel superior.
Liz tells me there are many good ideas in the book. Along with many, many, many pictures of Gwyneth. I’m sure it’s a pretty book. I’m still not buying it.