I don't know about where you live but, here in New England, Fall has definitely arrived! I am not going to complain about August - it was one of the most delightful Augusts ever in my life - but September is supposed to be a bit more temperate and just this morning, it was 44 degrees this and it might MIGHT, hit 70 this afternoon! WHAT?! This is unheard of!
I am still not going to turn the heat on until November 1. Not. going. to. do. it!
As the temperatures have dropped, I have begun my annual (actually, my daily) search for yummy, filling, warming foods that all of us can (and will) eat.
Some of you know that my family lives with Diabetes. I don't care if all of us don't have Diabetes, when one family member has it, you all have to live with it!
When I cook, not only do I have to be careful about the sugars in everything (and that's the natural sugars as well as added, refined sugar), but I have to be super careful about the carbohydrates. Believe it or not, a lot of vegetables are LOADED with carbs. High carbs means it's a no-no for at least one of us.... DARN YOU, GREEN BEANS! Why you gotta be so carby?
Now, add majorly picky eaters to the Diabetes situation and you may understand why I am just stymied sometimes. I have had my days where I want to bring home a bag of prewashed salad for every day of the week and just throw it at someone. But....sigh... that's just not who I am.
While perusing the grocery store sales flier the other day, I noticed that cauliflower was on sale (like $1.50 per head on sale!)..... which reminded me of the recipe for Roasted Cauliflower that flitted past on my Facebook page recently... so I thought, "Wellllll, what the heck?!".
So, I bought a head of $1.50 Cauliflower, and then Googled "Recipe for Roasted Cauliflower". There were a TON of recipes, some of which I couldn't use, and some that had some good ideas but wouldn't make it with the picky palate eater....so, I improvised a bit... took a couple of ingredients from this recipe.... a couple of directions from that recipe.... decided a few things on my own.... I still somehow cooked up a hit! No one is more surprised than I am!
So, here's my version of Roasted Cauliflower:
This recipe served 3 people - no leftovers, no seconds
1 Large head Cauliflower
6 Tablespoons Olive Oil
3 Cloves Garlic, crushed then minced
1/3 Cup Grated Cheese
Pre-heat oven to 425 degrees
Line a baking pan with foil and spray with baking spray
Trim Cauliflower of leaves and stem pieces, then cut Cauliflower into "Two Bite" pieces.
In a large plastic zipper bag, combine Oil, Garlic, Grated Cheese, then Salt and Pepper.
Add Cauliflower and shake or flip a few times to coat.
Pour everything out onto the prepared baking sheet
Cook for 20-30 minutes, turning every 10 minutes or so, so it browns evenly.
I hope you love it!
I also tried this Roasting Method as follows - Brussels Sprouts:
1 Bag Brussels sprouts, stalk end trimmed and big ones cut in half
Roughly equal amount of fresh Carrots (trimmed but a little of the green left on)
6Tbsp olive oil in a roasting pan
1/2 stick butter, cubed and put in roasting pan
2-3 cloves Garlic (smashed w/ side of knife and minced)
Salt and Pepper to taste
Put prepared vegetables in roasting pan and stir to coat
Roast at 425 for 20 ish mins, shaking every once in a while to prevent scorching.