Cauliflower can get a bad rap. I don’t think my parents like it, since I don’t remember ever eating it as a kid.
As a result, it’s not a vegetable that’s top of mind for me, um, ever?
Sold. And it was spectacular.
Recipe (via Skinny Taste)
6 cups uncooked cauliflower florets (about 1 large), cut small
3 garlic cloves, chopped
1/4 cup olive oil
Salt and pepper
Juice of 1/4 lemon
1/4 cup Parmigiano Reggiano, freshly grated
1. Preheat oven to 450°F.
2. Combine cauliflower, olive oil, lemon juice, garlic, salt, and pepper so that all the florets are coated and seasoned. Place in a large shallow roasting pan in the center of the oven.
3. Roast for about 25-35 minutes, turning florets occasionally so they are evenly cooked. Remove from oven and top with Parmigiano Reggiano and additional salt and pepper if needed.
If you haven’t noticed by now, I love recipes that take me little effort. The less I need a recipe (or counter space, of which I have none), the more likely I am to whip it up when I have a half hour of free time.
I bought a sweet potato at the farmer’s market (yeah, just one – so what?) with the intent of making these sweet potato fries.
The best thing about them is that you can flavor them however you want. I made these with garlic powder, cumin, and salt and pepper, but I was VERY close to making them a dessert-like side with cinnamon, nutmeg, etc. Maybe next time!
I didn’t take a picture of the after… because I burned them. That’s what happens when I get too distracted watching the Food Network.
Good thing I like my fries extra crispy.
Simple Sweet Potato Fries
2 large sweet potatoes (you’ll have more fries this way!)
Extra virgin olive oil
Salt and pepper
Garlic powder, cumin, and parsley (or whatever spices you want, to taste)
1. Heat oven to 450 degrees F. Slice sweet potato into 1/4- to 1/2-inch pieces. Throw in a bowl and toss well with olive oil, salt, pepper, and seasonings to taste.
2. Line a baking sheet with parchment paper or tinfoil. Spread out fries evenly across (try not to crowd) and bake 20-25 minutes until they reach your desired level of crispyness. Turn once or twice as needed.
Pumpkin. And muffins. Hello, heaven.
I don’t have a great image of this, nor do I really have a recipe. Why?
Because it’s two simple ingredients: a spice cake mix and a 15-oz. can of pumpkin. Really. That’s it.
That’s it! Just mix well (and keep in mind, the batter will be REALLY thick) then bake at 350 degrees for 20-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
For me, this made about 14 muffins. Do whatever feels right. And ignore how they look – because they WILL taste delicious.