It's been a crazy couple of weeks, and I have so much to write about. Hopefully I get to even a third of it. There were wedding DIY projects, parties after parties, all gluten-free, gluten-free restaurants, and sightseeing, and more. I came back from Italy wanting to make everything I couldn't eat there gluten-free, and I'm currently swimming in Italian cookbooks working to make that happen. Plus, I'm happy as a clam playing with every single new kitchen toy we got as wedding presents. Now I realize why newlyweds always complain about gaining weight!
Despite all the fun new toys and growing list of dishes to try, after all our eating in Italy and again at Thanksgiving, I'm ready for some lighter fare. Since winter is quickly approaching, that doesn't necessarily mean salads, although we are enjoying some with our meals. Right now, lighter fare means smaller portions and more vegetables. So here's a simple roasted cauliflower recipe:
Wash a head of cauliflower, then remove leaves and stem. Slice the head into 1/2 inch slices, then cut each slice into smaller pieces at the base of the stems. Spread evenly in a single layer on a baking sheet, drizzle with olive oil and sprinkle with salt, then pop into a 400 degree oven for 10 minutes. Turn the cauliflower pieces over, drizzle with olive oil and sprinkle with salt again, and roast another 10 minutes. You can cook them a little shorter or longer, depending on how browned you like them.
Makes an excellent veggie side, or you can let the roasted cauliflower cool, then pulverize it in a food processor to make "rice." OR you could use the pulverized cauliflower for a pizza or quiche crust - just mix in an egg, then spread in the bottom of a pan and bake at 350 degrees for 10 minutes or until the crust is firm. I find this works better than the recipe I've seen floating around Pinterest, since roasting takes care of some of the excess moisture and brings out all those delicious sugars!
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