If there is one thing I could eat everyday for the rest of my life, it would be roasted vegetables. Especially Brussels Sprouts. Seriously, I need to change the name of my blog to Beauty and the Brussels Sprouts. Just saying. In between recipes featuring my favorite little cabbage balls, I like to eat other veggies- like broccoli and cauliflower. I have been known to eat an entire head of raw cauliflower in one sitting.
As part of my Forks Over Knives cooking class we have been learning to roast veggies, without oil. And while I thought the veggies would not be nearly as crisp as roasting with oil, I have been wrong. Veggies taste so much better without the oil. The key is just to add some kind of liquid. So I decided to roast cauliflower, and used veggie stock and lime juice as my liquid. Whoa. Wow. Yowza.
I have now found a veggie I love to roast just as much as Brussels sprouts. I had to turn this dish in as a graded assignment for my class and I got a 100%. Yeeeessssss!!
- 1 large head cauliflower, cut into bite-sized florets
- 3 tbsp vegetable stock
- 1 lime, halved
- 1/2 tbsp Chili Powder
- 1 tsp garlic powder
- 1/4 cup cilantro, roughly chopped
- Preheat the oven to 450° and line a baking sheet with parchment paper.
- Place the cauliflower in a large bowl, add the stock and juice of the lime halves. Do not throw away the lime.
- Toss the cauliflower to evenly coat the cauliflower with the liquid.
- Add the chili and garlic powder, toss to coat the cauliflower with the spices.
- Place the cauliflower onto the lined baking sheet, laying the florets as evenly as possible, cut side down. Place the juiced limes on the tray as well.
- Roast the cauliflower and limes for 15-20 minutes, until they begin to turn golden brown.
- Place the roasted cauliflower in the serving bowl and very carefully squeeze the roasted lime halves onto the cauliflower (use tongs or a juice squeezer as the limes will be very hot)
- Sprinkle the chopped cilantro over the cauliflower and serve immediately.
I made the cauliflower as part of my What I Ate Wednesday, though I made it Monday. So here is my What I ate Monday for Wednesday:
Sunflower Seed Butter on an English Muffin. I love seed butters- they are less stick-to-the-roof-of-your-mouth-sticky and very mild in flavor so they can work with a lot of different foods.
Leftover veggies on a bagel with cream cheese.
The aforementioned cauliflower. And leftover Brussels Sprouts Salad with White Bean Dressing and Pecan Crisps from my #SundaySupper post from the weekend.
And as with all Sunday Supper events, feel free to click here and vote for my salad!
As always, thank you for stopping by Beetsland and I look forward to seeing all my fellow WIAW bloggers over at the What I Ate Wednesday party. And thanks to Jenn from Peas and Crayons for starting our Wednesday tradition!