March Recap + Roasted Parmesan Cauliflower Recipe

First things first – happy last day of March! I woke up to the sun shining and birds singing, and though rain is predicted later today, I’m just soaking up these rays of spring as long as they last.




I can’t believe March has come to an end. Literally up until yesterday, I thought this month was going to have arrived and be leaving like a lion, but it might just be a welcome lamb! And in between the bouts of wacky weather, my March seemed to slink by while I wasn’t looking. I celebrated the first anniversary of my first half marathon with a second stab at the New York City Half Marathon, Which also meant my second anniversary of running!


At the finish line - it's not sweat I'm covered in, it's pixie dust!

At the finish line – it’s not sweat I’m covered in, it’s pixie dust!


I conquered another challenge (much smaller in scope) without really noticing by making good on my February promise not to buy any new clothes, and doubled the time – it’s been about 9 weeks, which doesn’t seem like a lot, but the funny thing is I’ve been tempted very little (except that suddenly I’m noticing all these holes in my admittedly well-worn running gear that seem to be telling me I should splurge on a pair of Wunder Unders…)


Seriously scrumptious side

Just one scrumptious dish


I got to share my feelings on food and its place in our culture, and with those a plethora of recipes that I have created and cooked in my journey to enjoying food as fuel for life. Some are old standbys and some new experiments. In the mood for a sweet and filling breakfast or snack? Try one of my oatmeal cakes, in flavors like Pumpkin Spice or Blueberry Muffin. Want a savory vegetarian main dish? Baked Garlic & Thyme Tofu is here to help, unless you’re in the mood for a Savory Goat Cheese & Vegetable Tart. Want a more classic brunch? Go for Smoked Salmon & Quinoa Quiche. Need some more vegetable inspiration? Just keep reading for my last recipe of March, and keep on cooking!


I’m a big believer in eating your veggies. And I’m happy to chomp on raw carrots, celery, and cucumber any time of the day. But when dinner rolls around, it’s nice to have a few vegetable dishes that can serve as sides or form the base of your meal. I love my greens and ‘mashies’ (what I used to call potatoes and squash), like my Roasted Asparagus & Butternut Squash. And this cauliflower is also veggie-licious, much lighter than the ‘Cauliflower Cheese’ I was familiarized with at Oxford, while still adding a bit of belly-warming comfort to your meal. While I will merrily eat cauliflower, I know it’s one of those veggies that even the most dedicated find bland, so this should kick it up a notch for the more discerning palate. It’s simply ‘scrummy’ (scrumptious + yummy, one of my favorite British-isms). And simple to make!



Seasoned and ready to eat

Seasoned and ready to eat



1 1/2 cups cauliflower florets per person

Extra virgin olive oil (I like to use lemon olive oil, but any kind works)

Grated Parmesan cheese

Fresh or powdered garlic

Salt and pepper






Great olive oil as a gift from Colorado

Great olive oil as a gift from Colorado


1. Preheat oven to 375 degrees Fahrenheit.

2. Place cauliflower florets evenly in a nonstick ceramic pan – don’t worry if they’re a little smushed together if you’re making several portions, it won’t affect the roasting.

3. Brush the florets lightly with olive oil.

3. Sprinkle evenly with Parmesan cheese, garlic, salt, and pepper to taste.

4. Bake at 375 degrees for 30-40 minutes, depending on your oven and the amount of cauliflower you’re making.

5. Enjoy!



I roasted a batch on Sunday, figuring it would be a good way to use up what I consider a winter veggie. I paired it with some roasted asparagus to usher in the spring! I needed a good home-cooked meal after racing on Sunday morning. Brunch was delicious, but I could not stop snacking all day afterwards!


Served as a side with a salmon burger, brown rice and quinoa, and grilled asparagus

Served as a side with a salmon burger, brown rice and quinoa, and grilled asparagus


 What’s your favorite way to spice up plain veggies?






© 2015 Renaissance Runner Girl. All rights reserved.


17 thoughts on “March Recap + Roasted Parmesan Cauliflower Recipe

  1. Congrats on the half! I usually keep my veggies very basic: salt, pepper, cumin, chili powder or whatever spice I feel like that day!


  2. Congrats on the half, and your runniversary! I too like to look back on each month, everything that happened and how this year is coming together so far.

    Lately my favorite way to spice up veggies is to sneak them in via smoothies. I have been making smoothies like it’s my job! Honestly it’s just an easier way for me to incorporate them into my diet. I’m not much of a cook!


    • Thank you! And smoothies sound like a great way to incorporate veggies – I’m actually not a big smoothie person because up until this month I didn’t have access to a blender for the past 5.5 years! But I can’t wait to try my hand at making some.


  3. Congrats on your half! :D!

    I need to try making this! I’ve never roasted cauliflower before! I usually just steam my veggies and eat it with some sort of protein. :O


    • Thank you! And I enjoy my veggies steamed too…I came up with this recipe to convince other people who don’t normally chow down on veggies that cauliflower is actually delicious 🙂 Then started making it for myself because it’s so easy!


  4. Happy anniversary! What an accomplishment. : ) And all your recipes sounds amazing. I can’t wait to get more veggies in, and explore all your ideas. Thanks for sharing!


  5. I love to roast my veggies, especially brussel sprouts with balsamic vinegar. I have only used cauliflower to make a pizza crust!


  6. Congrats on the NYC half marathon! I just posted a cauliflower recipe too, and yours looks scrumptious as well. I never really knew I even liked cauliflower until recently. 🙂


    • When I was little I wouldn’t touch cauliflower…until I found out my nanny had been mashing it into my mashed potatoes! She used a blender so there wouldn’t be any lumps. Then, after I stopped fuming, I started trying it more and more 🙂 I’ll have to check out your recipe!


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