Try this delish side as part of your next dinner and WOW your family!
Veggies are a magical food. No seriously, they are full of anti-carcinogens, antioxidants, protein, fiber and the list goes on and on. They are a great way to add color, flavor and nutrition to your plate. I am all about them especially squash, asparagus, potatoes, broccoli etc. However, Cauliflower is a new veggie for me. Of course I have eaten it in the past, however I never used it in anything I made. The big white bulk with the green leaves around it at the grocery store just seemed a little too intimidating for me.
Okay, time for me grow up and overcome my cauli-fear. So I did what I usually do and when I have food questions and recipe needs, I went to skinnytaste.com. Just typing “cauliflower” in the site’s search brought up so many tasty looking recipes, I definitely wanted to go back to grocery store and buy 5 more heads of it. Anyways I came upon a recipe that seemed to fit my novice status and so I decided to try it. I tweaked it just a little bit and it was a HUGE hit. My husband went back for seconds and thirds! Click here to see the original recipe.Ingredients: 1 Head Cauliflower 3 or 4 Cloves of Garlic Minced 2 Tbsp olive Oil 1/3 cup Bread Crumbs 1 Shallot, diced 1/2 Small Onion, diced 2 Tbsp Shredded Parmesan Cheese 1 Tsp Thyme
1.Cut and clean the Cauliflower. Start with the green, chopping it all off, and then chop the head into quarters and then into smaller florets. Make sure the florets are similar size so they cook at the same rate.
2.In a large bowl toss the florets and two cloves of garlic in 1 Tbsp olive oil and season with salt and pepper to taste.
3. Spread out the seasoned florets on a cookie sheet and place in oven. Bake for 20 minutes or until brown, turning/tossing the florets a few times.
4. Meanwhile, in a medium saute pan heat the remaining 1 Tbsp olive oil over med-high heat. Add in the onion and shallot. As soon as they start to sweat and become softer add in the garlic and continue to saute until the onion becomes translucent.
5. Turn the heat down to low and add in the breadcrumbs, stirring constantly toast until golden brown and remove from heat. Stir in the Thyme and Cheese.
6. Once the florets are done, place in a bowl or casserole dish and sprinkle the top with the breadcrumb mixture.
Yummm…just typing the recipe makes me want to go make this dish again. And at only 130 cals per 1 cup it is a filling and healthy side dish! It was so good I forgot to take a picture of it so I will leave you with the image of the one from skinny taste’s website, it looks as good as it tastes!