Crispy Cauliflower Nuggets

In the words of my husband, “these don’t even taste like cauliflower.”

I gave these to Chris as an appetizer one night. They were a great way to tide him over while I finished cooking dinner, so I know they’d be perfect for the holidays too without getting your overstuffed before the stuffing. These are a great way to make cauliflower fun to eat & don't really taste like "veggies" they just taste good.

P dot S cauliflower has a ton of vitamin c in it - who knew? So make these & feel good about ’em!

Roasted Cauliflower with Gremolata Bread Crumbs

Instead of making mashed potatoes, try roasting your cauliflower instead. It’s surprisingly simple & the white color with roasted tips makes it look like a tasty carb but in fact it’s a veggie - win!  If you want to add a little crunch add the bread crumb topping - if you’re cutting out carbs skip it, it’s great just roasted with olive oil, salt, pepper & lemon juice (like I made here).

I used this recipe I found on food52.com & I’ll definitely be making this cauliflower (or as Chris calls it “white broccoli”) again.

How do you make your cauliflower?

PS: If you love this cauliflower you may also love these green beans &/or this roasted squash!

Easy Naan Bread Pizza with Veggies, Eggs & Goat Cheese

Inspired by Oh My Veggies recent pizza post & the leftovers in my fridge, I conjured up this dinner for one while dining solo the other night.  This is one of those meals that you can eat for breakfast, brunch, lunch, dinner or linner or whatever time it is.

Roasted Broccoli & Cauliflower with Toasted Garlic

I love, ahem loved, Whole Living Magazine. Sadly it has folded with most of the other great glossies of it's time. I recently received a letter in the mail saying they (the good publishing people) would fulfill the rest of my Whole Living subscription with Everyday Rachel Ray. My immediate reaction was - it's not the same. And while it isn't the same I'm warming up to it &  have found some good recipes in it like the Roasted Broccoli with Toasted Garlic one.

We had a head of broccoli & a head of cauliflower in our fridge so I used the combination with my new found recipe.

What's your favorite lifestyle magazine? Would love to learn about your recommendations, please comment below with your favorite!

Charred Cauliflower with Clementines

I have to admit, I've had a lot more experience cooking & eating broccoli than cauliflower. I like cauliflower  I just forget about it sometimes. I got a friendly reminder while flipping through the January 2013 edition of Whole Living Magazine. I saw the recipe for Charred Cauliflower with Clementines & Olives & needed to try it immediately.  I sadly didn't have any olives in the house so I made a Chris-friendly version sans olives. Next time I'll definitely have to throw some in my dish.

Ingredients:

• 1 head cauliflower, trimmed & cut crosswise into 1/2 inch slabs
• 3 tablespoons extra-virgin olive oil
• coarse salt & freshly ground black pepper
• 2 clementines, zested & segmented
• (1/4 cup kalamata olives)
• 1 tsp white vinegar (I only had balsamic, so I used it & it worked great)
• 2 tablespoons chopped fresh flat-leaf parsley

Make it!

1. Preheat oven to 450 degrees.
2. Arrange cauliflower in a single layer on a rimmed baking sheet & brush both sides with 2 tablespoons olive oil.
3. Season with salt & pepper.
4. Roast, flipping once, until tender & golden, about 25 minutes.
5. Transfer to a serving patter with clementine segments (& olives).
6. Meanwhile, make vinaigrette: whisk remaining oil & vinegar & clementine zest. Season with salt.
7. Drizzle over cauliflower, clementines & olives. Sprinkle with parsley.