Pin All Things! Food Style

Pinterest has really changed the way I use the web lately. Sometimes I find myself searching Pinterest instead of Google for things, which is amazing to me. This photo pretty much sums up my pinning strategy...

One of my favorite things to search for is recipes! I love to cook, but sometimes it can get boring reaching for the same recipes over and over again. Leave it to Pinterest to have me pinning like mad all those fun recipes that are out there to be pinned. Here are some of my favorite recipes that I've pinned this week and hope to be noshing on soon:

Baked Brie by Joy the Baker

Stuffed Shells with Butternut Squash, Spinach, and Ricotta by Proud Italian Cook

Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos by Naturally Ella

Sea Salt Caramel Brownies by Doughmesstic

YUM! Have you found any cool recipes that you plan on trying?

Recipe: Butternut Squash and Apple Soup

Butternut squashes are starting to arrive at my grocery store, so this week I brought one home and made Ina Garten's Butternut Squash and Apple Soup. The recipe calls for McIntosh apples and apple cider, seasoned with curry...yum!

Ina Garten's Butternut Squash and Apple Soup

What you'll need:

2 Tbsp. unsalted butter

2 Tbsp. olive oil

3 large yellow onions, chopped

2 Tbsp. curry powder

5 pds. butternut squash

4 large McIntosh apples

2 tsp. kosher salt

1/2 tsp. fresh ground pepper

2 cups water

2 cups apple cider or juice

 1.Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15-20 minutes, until onions are tender. Stir occasionally, scraping the bottom of the pot. In the meantime, peel the squash, cut in half, remove the seeds, and cut into chunks. Then, peel, core, and cut the apples into chunks. 

2. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30-40 minutes until the squash and apples are very soft. Use a hand blender right in the pot or a food processor to blend everything into a soup. 

3. Add the apple cider/juice and enough water to make it the consistency you like. The soup should be sweet and thick. Check the salt and pepper to taste and serve hot.  

*All images taken by me*

Enjoy!

Summer Fish

Summer dishes have always been a challenge for me. My taste buds tend to lean towards the flavors of winter, those cozy soups and hearty meatloafs, but when the weather outside is in the mid-90s and muggy last thing you want to do is cozy up with a Shepard's pie. So lately I've been flexing my culinary muscles and trying new dishes that are lighter and fresher. 

Last night I made this Bon Appetite recipe that looked like a lot of fun. Wrapping my meal in little parchment paper pouches and letting them do all the work? Sign me up!

The recipe called for summer squash, fresh basil and cherry tomatoes, and shallots. I have a secret love affair with shallots going on, they make everything you put them into taste delicious. 

Layer all that goodness in the middle of your parchment paper and top with salt, pepper, and olive oil...

Then you top it with your fish, I used tilapia since that's what they had at my grocery store, and top it with more salt, pepper, and olive oil.

This was the fun part, folding the parchment paper and creating little pouches for the fish to cook in. Stick them in the oven and let all those flavors cook into the fish. In the mean time Jack was working on his Mountain Dew box...

and Tony was reading to me the happenings of the day...

Unfold your parchment paper and your dinner awaits you. I actually had to put in the fish a little longer than the recipe suggested because I think I didn't wait for the oven to fully pre-heat...my bad. 

On the side I made a baked potato with our favorite toppings: butter, sour cream, pepper, and a little bit of black sea salt. I know, some people are like, "black sea salt?", trust me it's nommy.

And dinner is done! The vedgies tasted great since they were cooked with all that olive oil/white wine goodness and the fish came out nice and flaky. For a light summer dish that's quick and easy clean up, I give this one two thumbs up!

See the recipe here

*All photos taken by me*

Blog Love: Spoon Fork Bacon

I just found the awesomeness that is the food blog Spoon Fork Bacon. I want to try every recipe that these lovely ladies have dreamed up. They even made a gif for their pork belly sliders. Yep, I'm a fan.

On the Menu...

Every Monday I make a menu for the week of about 3-4 dinners. Since it's just the two of us we usually end up eating left overs one or two days a week, so I don't need to plan out too much. Usually the recipes I choose are my tried and true recipes, but I always like to throw in at least 2 new ones in there to mix it up and have some fun in the kitchen. While perusing my Pinterest yesterday I found these two lovelies that I can't wait to try:

Corn Cakes with Tomato Avocado Relish

This reminds me of the sweet corn tamale cakes that I always get a The Cheesecake Factory. I'm planning on cooking these up tomorrow night as a mid-week south of the border treat.

Caramel Apple Turnovers

I'll probably save these for the weekend to indulge in as a reward for staying on track with my diet all week (so far so good). They look really easy to make and aren't all that sinful for you, so I won't feel too guilty.

Happy cooking!

Foodie Wednesday: For the Love of Soup

Soup is on my list of favorite foods. There's an endless amount of flavors to choose from and it's usually a lot easier to make than you'd think. The idea of making soup always intimidated me until I gave a try one day and since then I've been hooked. I love making my own soup and watching it come together in my favorite soup pot. It makes the house smell amazing and always seems to impress my husband, so it's a win-win. 

This whole week has been dark and rainy with this storm that's passing through. A few tornadoes hit my neighborhood last night leaving trees down and some houses damaged. Tomorrow a cold front is supposed to be coming through too! With all this crazy weather, a comforting bowl of soup seems to be exactly what we need. 

Here are a few of my go-to soup recipes. Since I'm not one to tackle complicated recipes after a long day at work, I usually tend to go for soups with simple ingredients. These are my favorites and they each have a little something to give them a kick...

Gina's Split Pea Soup with Ham Hock

Behold the magic of the ham hock. This soup has a two hour cooking time allowing the flavors of the ham hock to infuse the whole soup with amazing flavor and the peas get so soft that you don't have to blend at all.  Best of all, it's a healthy, low fat soup...so good!

Lottie + Doof's Best Tomato Soup

I'm very picky when it comes to tomato soups. Without the right seasonings it can taste flat and sometimes just look like runny ketchup to me. Lottie + Doof have come up with one of the best tomato soup recipes out there. It requires a little bit more elbow grease than the split pea soup because the tomatoes are roasted with brown sugar (!) before you begin the soup, but this step makes it so worth it. Plus with the addition of all-spice, cayenne, and heavy cream, this soup is beyond flavorful.

Giada's Tuscan White Bean and Garlic Soup

I found this recipe in the latest issue of Rue Magazine and tried it the following weekend. The idea of the white bean sounded really good and I had never tried it before, plus it had garlic in the title...sold! It takes about 20-30 minutes from start to finish to make this soup, but the combination of flavors makes it taste like you were cooking it for hours. It has sage and whole cloves of garlic in there! The recipe says to divide it up and blend it in a blender, but I just used my hand blender and it worked great. 

Next soup I want to try...

Tartelette's Acorn Squash and Sweet Potato Soup

I'm usually a butternut squash gal, but the combination of acorn squash with sweet potato sounds so yummy! The recipe calls for things like maple syrup, curry, and fresh thyme. That little dollop of cream on the top there is spiked with dark rum and lemon zest. In other words, get in my belly!

Friday...

Are any of you beginning to feel the hints of Fall arriving? Granted, I'm in S. Florida, so some of you are probably feeling it a lot more than I am, but lately during my morning walk with Brandy I've been noticing a change in the light and there's a cool breeze that wasn't there before. Could it be? Fall is coming to Florida? Oh please let it be true! I am so tired of this humidity and heat, I am ready for some cooler weather!

I made these pumpkin spiced oatmeal pecan cookies this week in an effort to bring the season a little closer. They're awesome and chewy and full of pumpkin flavor, plus they're low in fat, I highly recommend you try them if you like oatmeal cookies. I'm looking forward to snacking on them all weekend ;-)

Have a wonderful weekend! Don't forget the Super by Perricone giveaway ends tonight! Click on the image below to enter:

Image via Patterson Maker

The Macaron Obsession

 I have Parisian Macarons on the mind. It's weird, I know, but since I don't foresee a trip to Paris any time in the near future the idea of attempting to make them has become a bit of an obsession.

On Monday I came home from Bed Bath and Beyond with my very first piping set, stocked with tips and bags, which confused my husband since I initially went there to buy a bridal shower gift. My explanation to him was "Your wife is fixin' to start a baking project this weekend". He kind of just nodded and offered his services as a taste tester. Love him.

 All week I've been scouring the Internet in search of the perfect recipe for me to try. Right away I remembered Emily posting about these delicious looking Salted Caramel Macarons that she made.

Then I headed over to Tartelette and found these summery Meyers Lemon Macarons. I love the flavor of lemon especially as the weather gets warmer, so I was really excited to find this recipe. She also added the recipe for lemon creams. Perhaps the next cooking project?

I started jumping up an down in my chair and clapping when I discovered the macaron recipe mother-load at Cannelle et Vanille. One of my favorite food blogs because of her amazing photography. She has so many types of macaron recipes that I went nuts looking through all of them. Lavender and Orange, Chocolate and Peanut Butter, Strawberry and Vanilla Bean...the list goes on.

So many flavor combinations, and the possibility of so many colors. Now I just have to decide which recipe to try! Decisions, decisions.

Images via Cannelle et Vanille, Tartlette, and Cupcakes and Cashmere

5 Days of Hot Chocolate

Few things hit the spot during this chilly time of year like hot chocolate. Usually every other month of the year I prefer coffee, however during the winter months I always reach for the hot cocoa and the must-have bag of marshmallows to top it off.

Some people like their hot cocoa creamy, others prefer it with a tower of whipped cream, and some prefer it spicy (yes, spicy), but however you prefer your chocolate we can all agree, it's a good thing.

As an ode to the love of hot chocolate this week I give you...

5 Days of Hot Chocolate

Every day this week I will post one of my favorite hot chocolate recipes ranging from our beloved classic to something a little bit wicked. So sit back and enjoy the 5 Days of Hot Chocolate as we begin with...

The Classic

This classic recipe is made extra special Ina Garten style with two types of chocolate, a dash of coffee to boost the chocolate flavor, and a pretty cinnamon stick garnish.



Hot Chocolate by Ina Garten

Serves: 4 to 5

Cooking Time: 5 minutes

Ingredients:

2 1/2 cups whole milk

2 cups half-and-half

4 ounces bittersweet chocolate, chopped

4 ounces milk chocolate, chopped

1 tablespoon sugar

1 teaspoon pure vanilla extract

1 teaspoon instant espresso or coffee powder

4 to 5 vanilla beans or cinnamon sticks, for garnish

Directions:

Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.



"I could give up chocolate but I'm not a quitter."
-- Author Unknown

Image via We Heart It

Recipe: Pecan-Topped Pumpkin Bread

Fall is my favorite season to cook. I love the smell of all the spices that come along with my favorite Fall recipes and it's always fun to bring home an impressive squash and turn it into some delicious. This week I was able to try a new pumpkin bread recipe featured here. The recipe calls for an entire can of pumpkin (yum!) and amazing spices like nutmeg, cinnamon, and allspice. The house smells amazing while it's baking and the recipe makes 2 loaves, perfect if you would like to make someones day with a pumpkin bread.

 Here's the recipe, enjoy!

Pecan-Topped Pumpkin Bread

3 1/3 c. all purpose flour

1  tablespoon  baking powder
2  teaspoons  baking soda
1  teaspoon  salt
1  teaspoon  ground cinnamon
1  teaspoon  ground nutmeg
1/2  teaspoon  ground allspice
2  cups  granulated sugar
1/2  cup  canola oil
1/2  cup  low-fat buttermilk
3  large eggs
2/3  cup  water
1  (15-ounce) can pumpkin
1/3  cup  chopped pecans

* The original recipe called for a combination of egg substitute and eggs. Since I didn't have any egg substitute I just added an extra egg to the recipe.

1. Preheat oven to 350° and butter your 2 loaf pans.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
3. Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended.
4. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined.
5. Spoon batter into your 2 (9 x 5-inch) butter coated loaf pans. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

It turns a beautiful golden brown once you take it out of the oven. Keep an eye on it while it cooks, my oven is really strong so the cooking time was about 10 minutes shorter the time in the recipe.





Pumpkin image via We Heart It

School, Muffins, and Weather

Forgive my absence all this week as I will be spending it in a classroom finishing up the final requirement for my MBA! Yey! I'm almost finished and can't wait!

A chapter is closing and another is beginning, so excited to see where I'm going to go from here :-)

On another note, I made these Pumpkin Chocolate Chip Muffins to celebrate the awesome Fall weather that has arrived the past few days. All Floridians are practically dancing in the streets thanking God for the lack of gross humidity that we've become accustomed to in the Summer.

Three cheers for breezy days and pumpkin muffins!

Have a great week and an even better weekend! Until Monday!

1st image via The Bottom of the Ironing Basket, 2nd image by me

Pizza Love

I love to make pizza, there, I said it. Pizza is probably my favorite food now that I think about it. Sure I get all excited when we order it (hello Papa Johns) or when we visit a really good local pizzeria, but lately, I'm obsessed with making my own.

Those nights when I have no idea what I'm going to make for dinner, pizza is always my go-to option. Mango and I love to come up with interesting toppings, some have turned out fabulous and others not so well.

Usually we go with the tomatoe sauce variety, but this week I decided to try something a little different and came up with one of my favorite combos so far. Instead of your usual tomatoe sauce, we went with pesto sauce...it was heavenly.

Have you ever tried making your own pizza? What's your favorite combination of toppings?

Mangonett's Shrimp, Pesto, and Spinach Pizza

Olive oil cooking spray

1 can of 14 oz. Pillsbury Pizza Crust (thin crust)

2-4 tbsp. pesto sauce

3/4 pound shrimp

fresh spinach

3 cloves garlic, minced

2 cups part skim shredded mozzarella cheese

1 1/2 tbsp. dried oregano

salt and pepper to taste

1. Preheat oven to 400 degrees. Spray cooking spray on pan. Fold out your pizza crust on pan and pre-bake your pizza crust for 5 minutes and remove from oven.

2. Spread about 2-4 tbsp. of pesto sauce on your pizza depending on how much pesto you like. Layer your fresh spinach depending on how much you like. Add garlic and shrimp.

3. Sprinkle cheese on pizza (this is Mango's technique, it keeps everything on the pizza once it's baked due to the melted cheese...he's a smart one my husband).

4. Season with oregano, salt, and pepper.

5. Bake until the crust is golden brown and cheese is melted. Cut into 8 pieces and enjoy!

Recipe to Try: Garlic Shrimp in Coconut Milk, Tomatoes, and Cilantro

In the mood for shrimp in a savory and spicy coconut broth?

Well, I definitely was last night so I pulled out this tried and true recipe. It's so easy to make and only takes about 30 minutes. It's so yummy for those nights when your not in the mood for "the usual", plus it looks super complicated, so its guaranteed to impress ;-)

I tweaked the recipe just a little bit. Normally you're supposed to serve the broth either by itself, like a soup, or over a bed of rice. Mango and I like to stir the rice right in and let it sit for a few minutes to that it soaks up all of that brothy goodness. Enjoy!

Garlic Shrimp in Coconut Milk, Tomatoes, and Cilantro

Serves: 4

Source: Gina's WW Recipies

Ingredients
1 1/4 lbs jumbo shrimp, peeled and deveined
1 tsp extra virgin olive oil
1 red bell pepper, sliced thin
4 scallions, thinly sliced, white and green parts separated
1/2 cup cilantro
4 cloves garlic, minced
kosher salt
1/2 tsp crushed red pepper flakes (to taste)
14.5 oz can diced tomatoes
14 oz can light coconut milk (50% less fat)
1/2 lime, squeezed

1 cup uncooked jasmine rice

Directions

1. Set your rice to cook. Once it's finished, set it to the side.

2. In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.

3. Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.

4. Add shrimp and cook 5 minutes. Add lime juice.

*Mangonett Twist: Stir in your jasmine rice and let sit for a few minutes.

5. To serve, divide equally among 4 bowls and top with scallions and cilantro.

My Latest Culinary Achievment: Risotto

After watching several seasons of Hell's Kitchen where Gordon Ramsay made it an art of yelling at his chefs for making a "mushy and bland risotto" I came to the conclusion that the dish was near impossible for a newbie-foodie such as myself to make. However, the other day Mango stumbled upon a simple risotto recipe featuring fresh asparagus and Parmesan and I figured, why not? Let's give it a whirl.

In the end, it came out fantastic, not at all mushy or bland. I raised my arms in triumph, ladle in one hand and dish cloth in the other, flinging bits of risotto everywhere, but I didn't care, I did it! Below is the recipe, I promise you won't be disappointed, it's DELISH DAAARLING!

Asparagus Risotto

From: Weight Watchers

Servings: 6

Cooking Time: 34 min.

Ingredients

1/2 tsp table salt, for cooking water

1 pound fresh asparagus, trimmed and cut into bite size pieces

2 sprays cooking spray

1/2 Tbsp unsalted butter

3 small shallots, minced

1 cup uncooked arborio rice

1 Tbsp fresh lemon juice

4 cups chicken broth

1/3 cup grated Parmesan cheese

Directions

1. Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add asparagus to pot and cook for 2 minutes (blanch). Immediately remove asparagus from pot and place them into ice water (to stop them from cooking and help retain the bright green color). Set aside.

2. Bring chicken broth to a simmer in a small pot.

3. Coat a medium pot with cooking spray and set over medium heat. Melt butter. Add shallots, cooking, stirring frequently until translucent, about 5-7 minutes. Add rice and toss to coat, cooking for 2 minutes. Add lemon juice and cook until juice is absorbed stirring constantly to ensure rice doesn't stick to bottom of pot.

4. Add 1/2 cup of hot broth to pot at a time and stir until it's absorbed. Repeat with remaining broth making sure each addition of broth is absorbed before adding more and keep stirring. This will take about 20 minutes.

5. When rice turns creamy and just done (slightly chewy), remove pot from heat and add cheese, stirring well. Stir in asparagus and season with salt and pepper.

We decided to serve it on the side of some nicely broiled steaks (I was feeling ambitious that day) or the risotto would be amazing all by itself.

Just for a bit of fun, here's Chef Ramsay's take on the perfect risotto:

Late Night Scones

Over the weekend I was in the mood for something flaky and yummy, Cherry Scones sounded like they would do just the trick. This recipe was super easy and totally satisfied my need for a late night snack with a glass of chocolate milk. Enjoy!

Cherry Scones
Servings: 12

2 cups all purpose flour
1 Tbsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup sugar
1 large egg, beaten
1 cup buttermilk
1/4 cup butter, melted
2/3 cup dried cherries, thinly sliced

1. Preheat oven to 400 and coat a cookie sheet with cooking spray.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, and sugar. Mix well and set aside. In another bowl, whisk the egg, buttermilk, and butter together.
3. Stir wet ingredients into dry ingredients until combined.
4. Fold in cherries.
5. Drop 12 2-inch mounds of batter onto the cookie sheet about 1 inch apart and bake for about 12-15 minutes until the tops are almost golden.

Recipe via WW

Cookbook Reads

On those lazy weekend afternoons when Mango and I are just strolling about town, we like to pop into our local Barnes & Nobles and spend hours reading books in a little corner drinking steaming hot lattes. This weekend we decided to start in the cookbook section and stumbled upon John Besh's latest cookbook...

My husband fell head over heels in love with the amazing photography and the recipes. He spent the entire time looking through the book pointing out dishes he remembered eating when he grew up in New Orleans. We ended up putting it back on the shelf, but as we walked out he kept talking about that cookbook and how he would love to try some of those recipes.

So, yesterday I ordered it for him! Shhh! Don't tell. It should be getting here this week, perhaps this weekend we'll be cooking up some shrimp creole!

In the mood for soup...

I made this last weekend with warm ham and cheese sandwiches on the side. It's October and I felt like eating something that just screamed Fall, even though it was still 90 degrees outside (that's Florida for ya). So, Mango and I looked to the trusty A/C to make it as cold as possible in the house. This was the first time I had ever come close to cooking with any kind of squash in it's natural form. Usually, it's already all nice and pureed for me in a can. There I was at the grocery store weighing an actual butternut squash in all it's glory, trying to pick the "prettiest" one I could find. I am proud to report that I was successful and the soup was delicious. Perfect for a natural or artificial chilly day ;-)

*Before you start the recipe, I advise that you follow this method for properly peeling and seeding the squash. I didn't use the recipe because I wanted something a little thicker, but her method was great. It makes it so much easier, plus the house smells like butternut afterwards.

Butternut Squash Soup with Sage and Parmesan Croutons
Serves 6-8
Recipe via Cooking Light
WW points: 6 pts. (1c. with the croutons)

Ingredients:
1 3-pound butternut squash—peeled, seeded, and cut into 1-inch cubes (5 to 6 cups)
3 tablespoons olive oil
3 teaspoons kosher salt
Pinch of freshly ground black pepper
1 tablespoon butter
1 large yellow onion, diced (about 1 ½ cups)
3 stalks of celery, chopped (about 1 ½ cups)
1 tablespoon chopped fresh sage (about 6 large leaves)
6 cups chicken broth
1/2 cup freshly grated Parmesan

Directions:
Preheat oven to 400° F. In a large bowl, toss the squash with 2 tablespoons of the olive oil, 2 teaspoons of the salt, and the pepper. Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized; set aside.

In a Dutch oven or a large stockpot, heat the butter and the remaining oil over medium heat. Add the onion, celery, and sage and sauté, stirring occasionally, until the vegetables are translucent and tender, 10 minutes. Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30 minutes or until the liquid is flavorful. Remove from heat. Using a blender or a food processor, blend the soup in batches until smooth. Return to the pot and keep warm. Top with Sage and Parmesan Croutons and the grated Parmesan

For the Croutons:
3 ounces rustic white bread (about 3 thick slices), tom into 24 1-inch pieces
1 large clove garlic, minced (about 2 teaspoons)
1 tablespoon finely chopped fresh sage (about 6 large leaves)
3 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons finely grated Parmesan

Preheat oven to 375° F. Toss all the ingredients together in a mixing bowl to coat. Spread the bread evenly on a baking sheet and toast in oven for 10 to 12 minutes or until crisp and golden brown.

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 Parmesan...how 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

via Weight Watchers

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