2016

Zion Nat'l Park, Columbine

Roasted Cauliflower

Delicious and nutritious!

Ingredients:

  • 1 head of cauliflower
  • olive oil
  • a pinch of salt
  • a larger pinch of black pepper

Preparation:

  • pre-heat the oven to 400.
  • cut the head of cauli into 1/2 inch thick slices. Small pieces will break off of the slices, no worries--they'll taste just as fabulous!
  • place the slices on a cookie sheet or flat pan.
  • drizzle with olive oil, spreading the oil around on both sides.
  • sprinkle with a pinch of salt and pepper.
  • bake for 5 - 8 minutes, turn the pieces over, and repeat.
  • Enjoy the rich, buttery taste and crunchy texture! Let the kids pick up the slices with their hands to bite off delicious mouthfuls!

Note: I've been bringing home orange cauliflower whenever I find it at Briarpatch, my local natural foods co-op. It's got a fuller flavor than it's white cousin and offers an intriguing viewing variation.

This delightful side dish was introduced to me by my colleague and friend, Wendy Van Wagner of In the Kitchen.

Robin Mallery

Robin Mallery

Robin Mallery is passionate about food! Starting from where and how it's grown, to how far that food travels to the dinner table, to how it is prepared and savored...Robin blends shopping, cooking, and eating tips with her unique Kitchen Zen and mindful meals approach to enjoying real food.

While you are waiting for her to finish the upcoming book, "Kitchen Zen: The Journey to Nourish Body and Soul in Our Changing World", you can find Robin's sporadic blog posts here or on FaceBook.
Robin Mallery

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“Robin brings dedication, focus, passion, and intellect to whatever endeavor she is pursuing. She does not just talk about good health, she practices it thoroughly every day of her life. When she talks to clients about healthy lifestyle choices, they are able to see the effects of healthy choices by observing the woman in front of them!”
Arthur S., Client

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