the not quite chef

it's a messy kitchen

Easy roasted cauliflower

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?

Until I stumbled upon this super simple roasted cauliflower recipe from Skinny Taste. Instant, healthy-ish side? For those who might not actually even like cauliflower?

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.


October 8, 2012 Posted by | Recipes, Sides, Veggie Friendly | , , , , , | Leave a comment

The best eggplant parm, ever. Really.

Um. Guys. If you haven’t noticed, it’s FALL.

I couldn’t be more excited. Which means my coworkers are probably feeling exactly the opposite, since I won’t shut up about how much I love fall, and pumpkin, and how much I can’t wait to bake (and eat) all things pumpkin, cinnamon, etc. I might be a tad obsessed.

In any case, the blissfully cool weather has me itching to make anything warm and cozy – basically, that feels like home. And when I was home last weekend (and stopped at the local farmer’s market) I picked up some eggplant. And then made the best eggplant parm I’ve ever had.

No, seriously.

Continue reading

October 1, 2012 Posted by | Dinner, Recipes, Veggie Friendly | , , , , , , | 1 Comment

What happens when avocados are on sale

Avocados were on sale at Whole Foods recently. For a dollar each.

I bought five. Because that’s what happens when I get overwhelmed in the grocery store. I think that buying an excess of avocados is a good idea, when really, I live by myself and it’s going to be near impossible to eat all of them before they go bad.

Enter: a thousand ways to eat avocados. (Okay, maybe just two. I ran out of time and ingredients for more.)

Luckily, I could eat this salad forever. Arugula, chopped avocado, and tomatoes drizzled with basil infused olive oil (via Shutterbean, which I have been promoting all across the internetz). The addition of fresh cracked pepper and sea salt though really puts this into the oh-my-amazeballs category.

Annddd lunch for the week. It looks gross, but is happily delicious. Tuna fish with mashed avocado and tomatoes. (An idea I swiped from How Sweet It Is.)

I hate to admit that I let one beautiful avocado go to waste… but after a packed evening schedule, I couldn’t be bothered to attempt avocado frosting. Maybe next time…

September 30, 2012 Posted by | Dinner, Lunch, Recipes, Veggie Friendly | , , , , , , | Leave a comment

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