The blog post this week is one of my BULK VEGGIE recipes: I eat MAD quantities of vegetables. More vegetables than anything else, truly.
Vegetables are the only-only-ONLY thing I do not portion-control. I shall be eating four pounds of broccoli florets, two enormous heads of cauliflower, and four pounds of green beans this week. By myself.
Trim up your cauliflower into florets. This is two heads’ worth.
Pan spray your sheet pan or roasting pan. Put your cauliflower on; give it another go with the pan spray. (I’m using pan spray to cut the calories. Olive oil would work too.)
I am calling it sheet pan cauliflower, because I have a marvelous sheet pan just the very same size as my oven racks that slides right in.
Ten minutes at 400; stir; another ten minutes!
Then pull it out and add your herbs. Fresh is best, but none of mine survived this season! Fresh rosemary or thyme is great. What I’m using here is dried thyme and parsley.
I used probably three tablespoons or so of my balsamic. Toss it over the whole pan and stir the balsamic and the herbs through the cauliflower! Then I added a cup of fresh grated Parmesan.
You want to do this just as it comes out of the oven so the balsamic will absorb into the cauliflower and the Parmesan will melt.
For those of you trying to lose weight: eat as much as you want. That’s what I do: 115lbs here, let it speak for itself.
SHEET PAN CAULIFLOWER WITH BALSAMIC AND PARMESAN
2 heads cauliflower, trimmed into florets
Olive oil pan spray
2 teaspoons each dried thyme and parsley (or herbs of your choice)
3 tablespoons balsamic vinegar
1 C fresh shredded Parmesan
Preheat oven to 400.
Pan spray a sheet pan or baking sheet. Put your cauliflower florets on; pan spray the cauliflower florets, trying to evenly coat.
Roast for ten minute. Stir. Roast another ten minutes.
Remove from oven. On hot sheet pan, stir herbs, balsamic, and fresh Parmesan through the cauliflower. Serve hot.
Serving size: 1 cup
Calories per serving: 35
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