Roasted Cauliflower and Garlic
1/3 to 1/2 large cauliflower per person
garlic cloves, left whole, peeled (cut in half if really large, as much as you like.
salt and pepper
Preheat oven to 400 degrees.
Cut cauliflower into bite sized florets. Obviously, the smaller you cut them, the faster they roast so keep that in mind with how long it takes to be done. Spread cut cauliflower florets and prepared garlic on a baking sheet. Liberally drizzle with olive oil to promote caramelization in the roasting process. Season with salt and pepper. Mix them up a bit so that everything has a little oil and seasoning. Pop it into the oven for say, 40 minutes, mixing them on the tray half way through, to really get color on a few sides. When the cauliflower florets are golden in some parts and a dark in others, and your whole home is filled with the aroma of succulent roasted garlic, they are done and ready to eat or be used in some other savory application. Enjoy!
1-1/2 c. grated raw zucchini
2 tablespoons finely diced onion
1/4 c. grated romano or parmesan cheese (see share list)
1/4 c. flour (I used whole wheat)
2 tablespoons mayonnaise (see share list)
1/4 teaspoon oregano
salt and pepper to taste
1 tablespoon extra virgin coconut oil
Press excess moisture out of grated zucchini between paper towels. Mix together everything but coconut oil. Brush a light coating of coconut oil onto skillet and then spoon batter (about 2 heaping tablespoons per patty) into skillet. Flatten lightly with spatula. Cook over medium heat until nicely browned on both sides. Serve plain or top with tomato sauce and romano cheese or with a little bit of ketchup for the kids!
If you would like to submit a recipe to be tested and posted on this website please feel free to contact us.