Food

Combine 4½ cups thinly sliced CAULIFLOWER with ½ cup finely chopped

RED ONION, 1 cup PARSLEY LEAVES, and ⅓ cup DRIEDCRANBERRIES. Whisk 1 Tbsp.

each GRAINY MUSTARD and ORANGEJUICE, 1 finely chopped clove GARLIC, 1 tsp.

ORANGEZEST, and 6 Tbsp. OLIVE OIL. Season with SALT and PEPPER. Toss the cauliflower mixture with the dressing. Marinate for 20 minutes. Serve with roasted meat,

such as PORK TENDERLOIN. SERVES 4

Cook 1 cup chopped YELLOWONION, 2 finely chopped cloves GARLIC, and 1 Tbsp. THYME in 3 Tbsp. BUTTER until ten-

der. Add 10 cups CAULIFLOWERFLORETS and SALT and PEPPER. Cook, covered, until the cauliflower is tender. Add 4 cups

LOW-SODIUMCHICKENBROTH and cook for 20 minutes. Add ½ cup HEAVY CREAM and cook for 5 minutes. Transfer to a blender and puree until smooth. Garnish

with CHIVES and BACON. SERVES 4

Cook 1 chopped YELLOWONION and 2 finely chopped cloves GARLIC in 2 Tbsp. OLIVE OIL with a pinch of SALT until tender. Add one 28-ounce can DICED

TOMATOES, ½ cup RAISINS, ¼ cup SHERRY VINEGAR, and 2 Tbsp. SUGAR. Cook for 5 minutes. Add 5 cups CAULIFLOWER

FLORETS and SALT and PEPPER. Cook until tender, about 10 minutes. Serve over COUSCOUS with chopped PARSLEY.

SERVES 4

Cook 1 thinly sliced YELLOWONION in 2 tsp. OLIVE OIL until golden brown. Stir in 2 cups thinly sliced CAULIFLOWER, ½ tsp. chopped THYME, a pinch of CHILI

FLAKES, and SALT and PEPPER. On a rimmed baking sheet, top one 10-inch round refrigerated PIZZA DOUGH with 1 cup shredded MOZZARELLA, the cauliflower mixture, and 2 Tbsp. grated PARMESAN. Bake at 450° F until the cheese is bubbling, 20 to 25 minutes. SERVES 4

Cook 1 cup chopped YELLOWONION in 1 Tbsp. CANOLAOIL until tender. Add

¼ cup THAI RED CURRY PASTE, season with SALT and PEPPER, then cook until fragrant.

Stir in 4 cups CAULIFLOWERFLORETS, 2 peeled and chopped medium SWEET POTATOES, and 1½ cups each UNSWEETENED COCONUT MILK and CHICKEN BROTH. Simmer until tender, 20 minutes. Stir in 1 cup FROZEN PEAS and season. Serve

with cooked JASMINE RICE. SERVES 4

Combine 1 cup PLAIN FULL-FAT GREEK YOGURT, 2 tsp. HARISSA, 1 finely chopped

clove GARLIC, and ½ tsp. LIME ZEST; season with SALT and PEPPER. Trim the leaves from 1 medium CAULIFLOWER. Rub the cauliflower with OLIVE OIL,SALT, and PEPPER. Roast at 400° F until tender, 1 hour. Sprinkle with chopped CILANTRO. Slice or break into pieces and serve with the harissa yogurt. SERVES 4 TO 8

COOKIE MONSTER? For 10 irresistible chocolate chip cookie recipes, go to realsimple.com/ chocolatechipcookies.

True love is tirelessly chipping away at a hard bittersweet block so that your valentine can have an extra-fudgy molten-chocolate cake.The best way to do it—without shards flyingeverywhere and melting on the floor— is to first anchor the cutting board to the counter by placing it on top of damp paper towels. Then microwave the bar in 10-second intervals, turning in between them, until thechocolate just shines at the corners. The slightly softened chocolate will be easier to cut, with fewer dusty shavings, and there will be less risk of the knife sliding off and nicking a finger. Finally, use a serrated knife, which is best for grabbing the smooth surface.

Use all granulated white sugar. If a recipe calls for brown and white sugars, substitute an equal amount of white for the brown. White sugar helps absorb moisture in the dough, resulting in crisper cookies. And as it heats and dissolves, it causes the cookies to thin out. Use all brown sugar (the reverse of thin and crispy). Brown sugar contains molasses, which adds moisture to the cookies. Molasses is also slightly acidic, which causes the proteins in the dough to firm up quickly instead of spreading out. Stick to equal parts granulated white sugar and brown sugar. The granulated sugar causes just enough spread for the edges to firm up, while the brown sugar softens the middle for that irresistible chew.

It’s one of the handiest kitchen materials out there. But when your hands are covered in batter and you’re about to drop a dollop on the pan, why does parchment insist on curling up? Try these tactics toscare it straight.

1 Lightly grease the baking sheet with vegetable oil or butter, then press down the corners of the paper until they stick.

2 Crumple the sheet, then smooth it out.

3 Place a plain magnet in each corner. (Make sure that the magnets have no paint or glue, which could burn.)

4 Cut sheets ahead of time and store them stacked in a baking sheet, with another baking sheet on top.

Written by

Heath Goldman

Illustrations by

Melinda Josie

JANE VERMEULEN, 40

•Veterinarian at Hillside Veterinary Hospital •Married to Nick Kovacs, with one son, Miki, 2, and a daughter on the way •Victoria, British Columbia

“Nick and I are part of the ‘sandwichgeneration.’ Because we had a child later in life, we are taking care of a small kid and our aging parents simultaneously.”

4 THINGS THAT MADE MY LIFE SIMPLER

“I’ve gotten over mommy guilt. My son is well cared for. I like to work. This is my life.”

“An afternoon nap makes all the difference— especially now that I’m pregnant.”

“Crafts are not for me. I’ve tried—it’s just not worth the time and effort.”

“Having friends who are also working parents with busy lives offers a great support system. We can relate to each other.” 9:05 A.M. “Getting Miki out of the house is a challenge. I bribe him by saying we’re going to look at the spiderweb on the porch. Often I have to strap him in the car seat to get his shoes on.” 10:30 A.M. “We visit my husband’s mother at an extendedcare facility about once a week. She had a stroke three weeks before Miki was born, so this is the only way he knows her.”

12:05 P.M. “Nick is a lieutenant in the navy. His base is five minutes away, so he can come home for lunch. Because I usually work nights, this is our only family mealtime of the day.” 12:45 P.M. “Part of being a military wife is being prepared for Nick to be sent on a mission. He’s been home since Miki was born. But when we first met, he left for Sudan for six months.”

“I also run a nonprofit called Vets for Pets. Once a month, we provide free medical care for the pets of Victoria’s homeless and lowincome communities.”

4:20 P.M. “Pets are not themselves when they come to the clinic. Treats are my trick to help calm dogs. But with cats, you just have to read their body language and let them be.” 7:50 P.M. “As a vet, I do have to give bad news at times. ‘Making people cry since 2002’ should be on my business cards. I probably spend more time reassuring owners than animals.”