J. Kelly Hoey


Obsessions Edition

Blame it on the cold weather and the necessity to hibernate during these last miserably frigid weeks of winter (damn you Groundhog, you’re telling me this is what an early spring looks like?!) but I’m obsessed with comfort food (particularly when it comes in the form of Cauliflower) and skin care.

If you’re in a space confined NYC apartment and are restricted to owning one cookbook (yes, the internet does go down at times so having a cookbook to refer to, is a sensible idea), then make it Food 52’s Genius Recipes. The smart founders at Food 52 (women no less) have assembled all the great recipes in one collection (yes, Marcella Hazan’s Tomato Sauce with Butter & Onion, easily the most perfect tomato sauce, is included). Their Whole Roasted Cauliflower recipe is the best I’ve tried yet — and if you’ve watched my Instagram account, I’ve tried a few (I’d dare surmise that Cauliflower images have overtaken shoe pictures).

This week I whipped (literally) Cauliflower into dip for a night in with gal pals (provide wine and Cauliflower and they will come). Using the cooking liquid from Food 52’s Whole Roasted Cauliflower, I improvised this recipe for Creamy Cauliflower Dip (there is only so much hummus a girl can eat) inspired by yes, an online recipe on Epicurious:

1 medium to large Cauliflower 3 garlic cloves ¼ cup olive oil ½ medium onion 1 tsp cumin 1 tsp turmeric 1/2 tsp curry powder 2 tsp kosher or sea salt ½ cup Greek Yogurt Zest from a lemon Juice from a lemon Coarsely chopped parsley (for serving) Finely chopped scallion (for serving) Endive and salty pita chips (for serving)

Using liquid from Food 52’s Roasted Cauliflower (wine, olive oil, butter, bay leaf, lemon juice, red pepper flakes — check the recipe to see what I missed), cook the Cauliflower until soft. Reserve some of the cooking liquid. You may need it. Saute the onion, garlic, cumin, turmeric and curry powder in 2 tbsp of olive oil until soft (or even better, golden brown). Toss the onion mixture, yogurt, lemon zest and juice, cooked cauliflower, salt into a food processor. Let it rip. Add the remaining olive oil. Add some reserved cooking liquid to thin the dip to the consistency of your liking. Drizzle more olive oil and sprinkle with parsley / scallion to serve. If you’re wondering WHY on earth my weekly newsletter includes a bloody recipe this week, well, I made it for friends — and it generated a lot of conversation (ok, the wine helped too) which in turn generated a lot of business ideas and referrals. Perhaps my new motto should be “it takes a network, and Cauliflower”. As for my other obsession — skin care — a shout-out to Angela Jia Kim, founder of Savor The Success, Savor Spa, Om Aroma & Co., PR School and more…. After an evening of networking and conversation with Angela and her Savor Success Circle members in New York, Angela handed me a sweet brown paper bag: it could only mean one fabulous thing, a selection from Om Aroma, her organic skincare line. Locally produced (Catskills) and made by women hired through Om’s Dollars & Scents program — these women are re-transitioning into the work force after taking time to raise children.

Women supporting women, mentoring, plus local organic ingredients, no wonder I’m completely obsessed.

This post originally appeared in Innovator Insights, Kelly Hoey’s weekly newsletter. To get insights in your inbox, sign up here.


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