Ally


Earlier in the week I commented about how sometimes keeping it simple is the way to go. Well, that's exactly what we did this weekend. Mr.S. and I decided to head to the Bay Area and enjoy some down time in Muir Woods. Have you ever been? This was my first time and I was amazed at how absolutely gorgeous this state park is. We were smart and got there early before the hordes of tourists showed up. This gave us time to meander about at a leisurely pace and revel in the tranquility of the woods. It was so peaceful and romantic under the canopy of the redwoods with just the sounds of the creek trickling along that I almost forgot that we were just a hop, skip and a jump from the bustle of SF. It was the perfect place to spend a Saturday morning.



In the kitchen Sunday, I wanted to stay with cooking something simple. I had some cauliflower in the crisper so I decided to throw together a batch of roasted curried cauliflower. I love roasting my vegetables, it brings out so much more of their natural flavors compared to boiling or stir-frying them. The tender little caramelized bits, a by-product of the roasting, are my favorite part. Although, I would technically classify this as a "side dish," it's so delicious that you could eat it as a main dish or a snack. Also don't forget, this recipe is low in calories and carbs, high in antioxidants and loaded with fiber- making it perfect for those of us who are trying to eat healthy.

Roasted Curried Cauliflower

Ingredients

1 head of fresh cauliflower (don't use frozen, it'll come out mushy)

3 tablespoons extra virgin olive oil

1 tablespoon + 1 teaspoon fresh lemon juice

2 teaspoons curry powder

1/4 teaspoon ground cumin

1/2 teaspoon Kosher or sea salt

1/4 teaspoon ground pepper

pinch of cayenne


Instructions

1. Preheat oven to 475 degrees.

2. Wash cauliflower, cut into bite-sized florets. Discard the stem. Pat florets dry with a papertowel.

3. In a medium-size bowl, mix the oil, 1 tablespoon of lemon juice and all the spices together.

4. Add the florets to the mixture and swish around to make sure each piece is throughly coated.

5. Spread the cauliflower florets out on a rimmed baking sheet in a single layer.

6. Place in the oven and cook for roughly 18 minutes.

7. Remove baking sheet from oven, drizzle cauliflower with 1 teaspoon of lemon juice. Serve immediately.


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