Friends, prepare yourselves for a hug in the form of a recipe.
Consider this your go-to dish when comfort food is on the brain. Not only is it hearty and satisfying, it’s also simple, requiring just 10 basic ingredients and 40 minutes to make (from start to finish). Let’s comfort food!
The base for this dish is a mushroom and lentil gravy/stew.
It starts with sautéed shallot and mushrooms seasoned with coconut aminos, salt, and pepper for rich, deep flavor.
Lentil Mushroom Stew Over Mashed Potatoes from Minimalist Baker →
This easy parmesan roasted cauliflower is so addictive, delicious, and simple to make. Cauliflower is rich in vitamin C, K, protein, fiber, and many other nutrients, making it a great choice to add into your meals.
Yep, I’ve been on a veggie roasting rampage. No denying it. The veggies never saw it coming.
No prisoners.
I’ve roasted green beans, asparagus, carrots, broccoli, sweet potatoes, beets, and – yep – now I’ve roasted cauliflower.
No veggie or starch is safe.
Bwa ha ha.
Why have I turned into the evil veggie roasting maniac that stands before you?
It’s very simple: I like easy veggie sides.
And, as we established in my last post on my Lemon Roasted Asparagus, I also like easy clean up.
Because: duh. Right?
For those two very important reasons plus many others (like roasting brings out more flavor and texture in vegetables, roasting veggies is super quick and requires hardly any ingredients or prep work, and so on), I’ve been roasting my veggie sides quite a lot lately.
Hence: the maniacal rampage of sorts.
Why roast cauliflower? Cauliflower is one of those vegetables that is perfect for roasting. It holds up well to the heat, can get a little charred yet still taste amazing, and is large enough to be tender on one side and crispy roasted perfection on the other. Just adding some parmesan and a few other simple flavors (like I have with the garlic, onion, salt, and pepper) is all you need for a filling, flavorful, and highly addictive easy veggie dinner side.
And if that’s not enough to sell ya on the roasted cauliflower goodness, cauliflower happens to be super healthy for you, too.
In addition to your usual fiber that we all enjoy with a good vegetable (thanks, veggies!), it is also high in vitamin C, K, and protein, as well as many other nutrients, making this one power-packed roasted veggie to add to your next meal.
And I’m gonna be completely honest here – I may have turned just this “side” into a whole meal before. Once or twice.
I mean..why not? It’s a well-balanced side dish that can be filling enough for a full meal if you wanted.
What is Cauliflower Good With?If you’re looking to pair roasted cauliflower with another lean protein, I’d recommend flank steak, ribeye, or a good pork chop.
Or to make this vegetarian side into a vegan one, just replace the parmesan with nutritional yeast or omit it entirely. Both are perfectly delciious options.
Alright! Now that we’re all on the roasted cauliflower and roasted vegetables bandwagon (woot!), check out my absolute favorite roasted veggie sides that will make your life and your dinner so much easier:
Lemon Roasted AsparagusParmesan Roasted Green BeansThyme Roasted CarrotsRoasted BroccoliRoasted Sweet PotatoesRoasted BeetsRoasted AcornRoasted Tomato SauceSeriously: if you haven’t tried roasting your own vegetables yet, it’s time you learn how to roast cauliflower to absolute parmesan perfection with this recipe. It’s so easy!
Make too much of this easy parmesan roasted cauliflower and want to store it for later? Good plan!
While this roasted cauliflower will last up to 5 days in an air-tight container in the fridge, you can also store it in the freezer for up to 3-4 months. Just freeze it in an airtight container or heavy-duty freezer bag, or wrap tightly with heavy-duty aluminum foil.
If you have the time, I recommend laying it out flat on a rimmed baking sheet lined with parchment paper first so that the cauliflower can freeze individually. That way, when it’s time to combine everything together, you don’t have a big clump but, instead, perfectly frozen roasted cauliflower to be thawed and enjoyed later.
This easy parmesan roasted cauliflower takes cauliflower to another level. It’s so easy to make and has tons of flavor.
First, preheat your oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
Add the cauliflower florets, thinly sliced yellow onion, peeled garlic cloves, olive oil, sea salt, ground black pepper, and parmesan to the baking sheet and toss to coat evenly. Place into the oven and roast, tossing occasionally, until the cauliflower is just tender, about 20-25 minutes.Cauliflower is rich in vitamin C, K, protein, fiber, and many other nutrients, making it a great choice to add into your meals.
This post contains affiliate links for products I use regularly and highly recommend.
The post Easy Parmesan Roasted Cauliflower appeared first on A Sweet Pea Chef.
Amazing paleo banana coconut flour pancakes served with fresh wild blueberry maple syrup! So delicious and easy to make + a great source of both protein and healthy fats. I’ve gotten into a pretty solid Saturday routine where I head to a cycle class at Studio Three, then come home and make the FLUFFIEST, most delicious paleo [...]
The post Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup appeared first on Ambitious Kitchen.
It’s still cold outside! Let’s cozy up with some soup and trust that warm spring weather is on its way. If you enjoy bean-based chili recipes and tortilla soup, you are going to love this pinto posole.
I traded pinto beans for the pork you’ll find in traditional posole recipes, so this stew is vegan. It’s also hearty, spicy and delicious.
You’ll just need one pot for this stew, and I opted to use canned beans to cut the cooking time down to about 30 minutes. Leftovers taste even better the next day, and this dairy-free recipe freezes great for later, too.
The post Pinto Posole appeared first on Cookie and Kate.
from Merah Hati Cintaku https://ift.tt/2q3xdyC
via merahhaticintaku.blogspot.my
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