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!
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…)
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!
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
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.
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!
What’s your favorite way to spice up plain veggies?
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