For instance, boyfriend was out of town this week from Sunday through yesterday, so I had peanut butter and jelly for dinner 3 nights in a row.
And I put my feet on the furniture.
And I left my clothes on the bathroom floor.
And, sometimes, I have to disguise my veggies.
Like, blended into green smoothies.
Like, stuffed into lasagna.
Like, covered in balsamic and parmesan.
I promised this recipe a while ago and like any good 5-year old, I had to do EVERYTHING ELSE in the meantime except what I needed to be doing.
But my own self-imposed time out was looming (i.e. my cauliflower was getting ready to kick the bucket) so it was time to get these florets a-cookin!
Step 1) Cut into bite-size pieces, toss in extra virgin olive oil, oregano, sea salt and pepper and spread out on a baking tray.
Step 2) Roast for 15-20 minutes at 425* until you see it starting to brown at the edges.
Step 3) Pull out of the oven, toss in a bowl with balsamic vinegar and a little bit of parmesan cheese. I used a blend of pecorino romano and parmesan. Some people don’t care for the tangyness of pecorino romano. I think it makes everything taste diiiiiivinnnne.
Step 4) Roast an additional 10-15 minutes until roasted through, with the edges just slightly browned. Pull out of oven, plate, and give a little extra dusting of cheese for good measure.
I think tomorrow I’ll skip the PB&J. Leftover cauliflower? Yes please.
(Recipe via Eating Well)