Roasted Cauliflower:

Kid Tested…Mother Approved 🙂 My boys LOVE this as does my chef hubby!!

Everyone likes to start to think “Healthy” for a new year, and we all have those New Year’s resolutions… but how can we eat healthy all of the time when carbs taste so good?! I know that’s my trouble area- bread, potatoes, tortillas, pizza… it’s just SO good!! Here is something that I have been using for many meals, as a snack, as a side, an addition to a dish, in lieu of pasta. I will be adding this to the menu for my family, friends, and myself during 2016 and on my journey to a healthier, happier lifestyle.
It’s delicious, and it’s great for you.

This is a staple in my kitchen and will be something I use in many recipes going forward to help in my weight-loss journey. I keep heads of cauliflower handy in my fridge but always wait to clean them up and roast until at least 2 days before use. I like it freshly roasted and hot, but this can be done in advance and served cold.  It’s the perfect vegetable that can be dressed up in so many ways! Here is my basic technique.

Preheat oven to 375

Use a sheet of foil, put the head of cauliflower in center, drizzle with olive oil {vigorously}, season with salt and pepper. Wrap up the head loosely but making sure the ends are closed.

Place on sheet tray and in oven for 45 minutes.

To Serve:

• Cut in bite sized pieces for snacks
• Cut the florets off head and then in half, use with pasta sauce
• Cut into pieces for a side dish
• Mash up, a substitute for mashed potatoes
• Gently smash and serve with sauteed zucchini
• puree with roasted red peppers for a soup
• Let cool, cut and serve with spinach salad

There are countless ways to use this dish. This has been a staple for me in my kitchen and my boys love it. It’s tasty, healthy, and so versatile. You can spice it up, drizzle balsamic over it, eat it with pretty much anything. Add this to your kitchen repertoire. The best part about this veggie dish- it’s simple and cheap!

Eat Clean, Eat Healthy, & Eat Well.