Healthy Eats

With the change of seasons, I am back to roasting vegetables…most often than not I am roasting cauliflower.  I love it!  I also found a new spice in my spice drawer – Penzey’s Chili 9000.  I have no idea why I have this spice and how long I have had it – but when I started using it I was glad I did!  To me, it’s a cross between chili powder and curry – yum!!!

Roasting Cauliflower:
Separate all of the florets and drizzle a healthy amount of olive oil over them.  Then, I sprinkle salt, pepper, garlic powder, onion powder, and Penzey’s Chili 9000.  Don’t be shy about about the spices – the more spice, the more flavor.  Then, I bake them at 425F until they are nicely browned (a little black) and crispy – roughly 30 minutes.
Cauliflower Frittata:
My kids are not as big of fans of roasted cauliflower as I am, so I usually steam a separate batch for them.  Yep – I make two separate veggies – but they are veggies and if that’s what it takes to get my kids to eat them, then I’m all for it!  But, this leaves leftover roasted cauliflower because a woman’s digestive system can only handle so much 🙂
The next morning – grab your roasted cauliflower, an egg (thought I would use 2, but 1 was enough), red onion, and parmesan cheese.  While you’re at it, grab your spices again – did I mention not to be shy about your spices?
I cut the cauliflower up into tiny pieces, but you could mash, process, whatever you prefer.  Then, throw in your parmesan cheese to your liking.  I used about 2 Tbsp.  Add your diced red onion and crack in your egg.  Mix well.  Heat a small pan with a Tbsp EVOO and pour this decadent mixture in.

I was concerned that this would be too soupy, but it turned out perfectly while it cooked.  Oh, and please ignore the burn marks on the pan, I didn’t trust the manufacturer’s warning about using Pam – apparently not a good idea 🙁
Once it cooked for a while and firmed up, I flipped this frittata over and cooked it some more.  Much easier than I thought it would be.  Then, it was ready.  I added some strawberries to make the picture look nice, but it was a really nice combination with the frittata -an extra bonus for me!

So, there you go – roasted cauliflower two ways – enjoy!  I did 🙂