Last night’s side dish: “Layogenic” curried cauliflower

For the next five weeks, I’m teaching an online Python class from 6:00 p.m. to 10:00 p.m. on Mondays and Wednesdays. That means that on those days, I eat dinner a little earlier, which in turn means that I’ve got to have it prepped earlier.

Luckily, I have all sorts of tricks for this sort of schedule, one of which is the mid-afternoon veggie roast: Cut up some vegetables, drizzle with oil and seasonings, roast in the oven or turbo broiler for 45 minutes. It doesn’t take long to put together, and it doesn’t need to be attended to while in the over, allowing me to continue working.

Last night’s vegetable was a whole head of cauliflower in curry powder (I used Badia’s “Jamaican style” curry), truffle salt, and ghee.

While tasty, it doesn’t look pretty close up. It’s layogenic (pronounced “LIE-o-jennic”), a Filipino/English hybrid term that was BBC’s “Word of the Day” back in January. It means “attractive from a distance, but not close up,” — the “layo” part comes from the Filipino word for “far” or “distance”.