The flames sawed in the wind and the embers paled and deepened and paled and deepened like the blood beat of some living thing eviscerate upon the ground before them and they watched the fire which does contain within it something of men themselves inasmuch as they are less without it and are divided from their origins and are exiles. For each fire is all fires, the first fire and the last ever to be.I've never cooked over an open fire; I imagine that it must be ideal for achieving a nice char on various foods. I happen to enjoy burnt and/or charred food more than the average person...I usually like to slightly burn my toast because of how delicious it tastes after the black bits have been scraped off.
--Blood Meridian, Cormac McCarthy
Recently, I discovered that charring is a fantastic way to entice people to eat things they normally wouldn't, i.e. cauliflower and kale.
So crank up that oven and give thanks that you're not one of those poor souls stoking an open fire in one of McCarthy's gruesome tales.
1 head cauliflower, chopped into 1/2 inch chunks
2-3 cloves of garlic, chopped
olive or canola oil
salt and pepper
Preheat oven to 450 deg F. Line a baking sheet with foil and spread the cauliflower chunks and garlic in an even layer. Drizzle oil over the cauliflower and sprinkle with salt and pepper. Roast for about 25 minutes or until the edges of the cauliflower are dark brown or slightly charred, no more and no less.