To my neighbors who may have seen me with wet hair on any given morning in -30 degree temps lying down on my porch taking pictures of plates of food. I am a (relatively) sane person who has an insane obsession with recipe creation. And since I still have not read the directions for the camera that my husband bought me over a year ago, I have to take all of my pictures during the day. This sometimes means make dinner at 7:30 in the morning. I realize this makes zero sense to you, but to any fellow recipe developers out there I am sure you hear where I am coming from….
The little blonde neighbor with a food problem 😉
Ps-I think this one turned out rather pretty…And this awesome carmelized combination was great on a warm spinach salad, with rice, and even as a crunchy, healthy topping to soup. Ejoy!
Here’s What You Need:
1 head of cauliflower cut into florets
10 Mini Sweet Peppers, sliced roughly (I used Pero Family Farms)
2tsps of a favorite seasoning (I used Penzey’s Forward)
4 TBS of extra virgin olive oil
Salt + Pepper
Handful of cilantro or flat leaf parsley
Here’s What You Do:
Preheat the oven to 425. Stir the cauliflower, seasoning, peppers and evoo to
blend. Roast for 10 minutes. Add ½ tsp salt and a dash of pepper. Roast 10 more
minutes and toss with the cilantro.
I would make this into kebabs! How much more fun are veggies then. You can also try chopping it finely and tossing with mac n cheese.
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