Becoming a student again has been pretty hectic and it has forced me to put the blog on the back burner lately. It has also forced me to get back in the habit of prepping food on the weekend that can be reheated or combined throughout the week. One way to do this is to prep veggies that can be used as a side with a variety of dishes during the week. In the spirit of Fall I recently made two types of roasted cauliflower.
Ingredients:
1 head of cauliflower
2 tbsp olive oil
1 tsp nutmeg
1 tsp dried thyme
1 tsp cumin
1 tsp coriander
2 tsp salt
Directions:
1. Chop the cauliflower into bite size pieces.
2. Divide the cauliflower in half and place each half in a bowl.
3. Toss each portion of the cauliflower in 1 tbsp of olive oil.
4. Sprinkle one half with nutmeg, thyme and salt.
5. Sprinkle the other half with cumin, coriander, and salt.
6. Place all the cauliflower in a baking dish and bake at 400 for 20 minutes.
1 head of cauliflower
2 tbsp olive oil
1 tsp nutmeg
1 tsp dried thyme
1 tsp cumin
1 tsp coriander
2 tsp salt
Directions:
1. Chop the cauliflower into bite size pieces.
2. Divide the cauliflower in half and place each half in a bowl.
3. Toss each portion of the cauliflower in 1 tbsp of olive oil.
4. Sprinkle one half with nutmeg, thyme and salt.
5. Sprinkle the other half with cumin, coriander, and salt.
6. Place all the cauliflower in a baking dish and bake at 400 for 20 minutes.
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