Move over broccoli, there’s a new sheriff in town.
(But don’t move too far, because I can’t live without you).
My husband is not a fan of cauliflower, so I never used to buy it. Then I realized we don’t eat together 90% of the time, so that shouldn’t stop me from gnawing down on this delicious cruciferous (I think he’s Lucius Malfoy’s brother), fibrous, vitamin packed veggie.
Rosemary Garlic Roasted Cauliflower
- 1/4 head cauliflower, cut into florets
- 1 tsp olive oil
- 2 tbsp fresh rosemary, diced
- 3 garlic cloves, sliced
- salt and pepper to taste
Toss cauliflower with rosemary, garlic, and olive oil. Sprinkle with salt and pepper.
Roast in a 425 degree oven for 25-30 minutes.
And in an effort to reduce my freezer supply, I had my last Veggie Medley Gardenburger on a wheat sandwich thin. For toppings, I decided to go with cheddar cheese, sauteed spinach, and caramelized onions.
To caramelize onions:
Melt butter in a saucepan sprayed with olive oil spray over medium heat.
I forgot how fantastic caramelized onions are. No ketchup or mustard required. But pickles are a must.
I’m so glad I let cauliflower back into my life. I may have a slight veggie addiction. But it could be worse.