Monday, September 21, 2009

I Don't Like Vedgetables...

It's true, I really don't. Whenever my husband cooks, he always tries to find a way to mix in veggies so that I can't pick them out. I'm not sure what it is, perhaps it's the green? The flavors? Whatever the reason may be, as I've gotten older and wiser, I've realized that I need to get passed these little hangups and start eating my veggies! I need to branch out from my bags of lettuce and occasional tomato on my sandwich. So, the other night I decided to actually make some veggies for dinner, and off I was on the hunt for a recipe. I finally settled on Roasted Cauliflower with Parmesan Cheese. I figured, it's covered in bad could it be?
I ate every single bite of it and loved it! Who knew? I like cauliflower! If your as prone to shun away veggies as I am, try this recipe. I promise you won't be disappointed!

Roasted Cauliflower with Parmesan Cheese

6 cups cauliflower florets (about 1 head)
1 Tbsp. olive oil
1/2 tsp kosher salt
1/2 tsp. black pepper
1/4 cups grated Parmesan cheese

1. Preheat your oven to 450
2. Cut up your head of cauliflower into little florets. Make sure you rinse off your florets as you cut them. 3. Put all of your florets in a big mixing bowl. Add in the olive oil, salt, and pepper. Mix together until all of the florets are evenly coated. 4. Once your florets are coated. Lay them out on a baking sheet lined with aluminum foil and a little bit of cooking spray. Let the florets roast until they are golden brown, tossing occasionally, for about 15 minutes. 5. Once your florets are roasted, put them back in your mixing bowl and add your Parmesan cheese and mix together until florets are evenly coated. 6. Enjoy!

Serves: 6, Serving size: 3/4 c., Points per serving: 1


Mrs.R said...

sounds yummy :)

The Townhouselady said...

Love roasted cauliflower. I have a great hide the veggie trick. It comes from Carmine's restaurant in South Street Seaport NYC (this one isn't the big chain. It's over 100 years old). The waiter spilled the secret to me after I begged to know the meat sauce tasted better there than anywhere else I'd ever had it. In a word carrots.

When you make either spaghetti marinara or meat sauce take a can of carrots (reg. size) saute them in a pot with minced onions and garlic and then completely mash them up before you add the tomato sauce. You could also mince and cook down your own carrots but as the one's in the can are soft to begin with it's just easier.

You'll never know it's there but the sauce has a nice sweetness to it (not sugary) everyone I've served it to loves it.