Tuesday, October 15, 2013

Lindsay @ Typically Late {Guest Post}

Hi there, NTSST readers! I'm Lindsay, and I blog over at Typically Late. I write about my life as a new-ish wed (celebrating two years this month!), and share recipes, workouts, and snapshots of our newest adventure: being homeowners! 

Most of the recipes I share are pretty healthy, but I love to bake, so I've got my fair share of treats, too. I am always looking for new ways to change up "regular" dishes - it can get so boring to eat baked chicken and steamed veggies. One of my newest favorite ways to cook vegetables is to roast them. I got on a roasting kick last year, and I'm still going strong. A while back, Stephanie posted a recipe for crispy broccoli, and it reminded me of one of my own favorites: roasted cauliflower! I have never been a cauliflower lover (or even liker), but once I threw this together, there was no going back. I can eat an entire head of it now all by myself! I am super excited to share this recipe with you all today. Take a look! 

Roasted Balsamic Cauliflower 
Serves 4 (or 1, if you're me!) 

Ingredients 
Cauliflower - 1 head 
Balsamic vinegar - 1/4 cup
Olive oil - 1/4 c
Salt - 1 tsp
Pepper -1/2 tsp
Garlic powder - 1/2 tsp
GrillMates Garlic & Onion Seasoning Medley (or mixed spices of choice - fun to play with flavors here!) - 1/2 tsp
PS - As a note, I tend to eyeball the ingredients in this recipe - I don't use exact measurements, but just add a little, then a little more, until I like the taste of what I have. My measurements listed above are approximations of what I use.

Directions 
1. Preheat oven to 425*. Line a baking sheet with tinfoil and spray lighting with cooking spray. 
2. Chop cauliflower into bite-sized pieces and wash thoroughly.
3. In a mixing bowl, combine olive oil, balsamic vinegar, and seasonings. Mix thoroughly to create dressing. 
4. Add cauliflower and stir to coat completely. If possible, let sit for 15 minutes, tossing occasionally, to let cauliflower soak up a bit more dressing.
5. Spread cauliflower in a single layer on baking sheet and drizzle with remaining dressing. 
6. Roast for 30 minutes, using a spatula to flip halfway. 
I'll be honest - I tend to let my cauliflower go a little longer than the 30 minutes, but that's because I like mine super crispy. Feel free to alter the cooking time by a little more or a little less, depending on how you like your vegetables cooked.
I find that this dish is a great compliment for a meal like pork tenderloin and cous cous - but equally enjoyable with almost anything. I'd love to hear about your experiments with roasting vegetables, either this recipe, or your own. Come on over to Typically Late and share your creations! :)

Check out Stephanie's lovely 'Savory' Sponsor:

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