I love my mom, but...
Her general distaste for all-things-green colored my view of vegetables brown. For 20 years.
Her general distaste for all-things-green colored my view of vegetables brown. For 20 years.
Sure, I ate salads with with shredded carrots and cucumbers - but that was about it. I was convinced that I wasn't a veggie person. This was very complicated because, as I've already explained, I'm really not a meat person either. I made a lot of pasta in the early years of my cooking adventures.
And then I met my husband. More importantly (sorry dear) I met his mother. She says things like "we've had such a phenomenal Kale season, you should go get some from the back yard to bring home with you!" My husband and sister-in-law claim that the dandelion bouquets they picked for her as children, were made into side dishes for dinner.
My mom holds her nose when she opens a can of peas.
So-Good-Even-My-Mom-Might-Like-It..
Roasted Cauliflower with Raisins & Toasted Pumpkin Seeds
Ingredients:
- 1 large head of cauliflower
- 1/4 cup olive oil
- 1/4 cup golden raisins
- 1/4 cup unsalted pumpkin seeds (LIGHTLY toasted)
- 2 tsp raw agave
- salt and pepper to taste
Preparation:
Preheat oven to 350 degrees.
Cut cauliflower into bite-size pieces and arrange in one layer in a glass baking dish
Toss cauliflower with oil, and salt and pepper to taste- Place in oven, and roast for 45 minutes, tossing occasionally
- Mix toasted pumpkin seeds, raisins and agave into roasted cauliflower
- Return to oven, and roast an additional 20 minutes
- Serve warm
- Feed to children to encourage a healthy appreciation for vegetables.
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