I get lazy when it comes to cooking. Plus, Steve always says not to make food that tastes TOO GOOD or he’ll eat too much. As a result, I find myself just sticking to my same 5 basic sides – steamed broccoli, grilled asparagus, garlic green beans, cabbage and salad greens. After 2 years of cooking the same thing I decided to branch out (just a little) and try a few new things.
This week’s cooking experiment included Buffalo Cauliflower, Roasted Parmesan Cauliflower and Roasted Brussel Sprouts. I also tried a new seasoning – more like brought back an old classic seasoning! SEASON SALT! This oldie but goodie sure proved to add some zip to these dishes.
Check it out! Here the basic ingredients and instructions.
Roasted Parmesan Cauliflower
1 head of cauliflower (cut in bite size pieces)
1/3 C parmesan Cheese
1/4 cup lemon juice (I might have used a bit more)
Season Salt (to taste)
Garlic Powder (to taste – I used 1-2 tablespoons)
Onion Powder (to taste – I just dusted all of them with it)
Olive Oil (I sprayed my cauliflower until it was lightly covered)
Ground Pepper (to taste)
Preheat oven on 450. Toss your cauliflower pieces in olive oil and seasonings (minus the parmesan cheese) until thoroughly coated. Spread peices out on greased pan (I used Pam) and bake for 15 minutes. Toss back in to bowl, spray a little more olive oil and add cheese, continuing to toss until evenly covered. Spray tray with Pam again and bake for another 15 minutes or until brown and tender but still firm. YUM!!
1 large bag of Brussel Sprouts (cut in halves)
1/8 C Olive Oil
3 T Lemon Juice
1 T Season Salt (relying on this for the most flavor)
TIP: I also add a sprinkle of stevia or splenda. It’s a trick I use to sweeten the brussel sprouts and remove the bitterness. I do this with cabbage too!
Click HERE for the recipe I found online.