I have to admit, it's probably a good thing that I'm sharing a vegetable dish along with this week's menu plan because this week is full of MEAT. I've been waiting for quite a few types of meat to go on sale to use a few (highly anticipated) recipes and they finally did...all at the same time. I actually had a hard time figuring out how to squeeze in one vegetarian meal for the week and I finally had to force myself to freeze some of the meat for another week.
This roasted cauliflower recipe is good...surprisingly good. I actually wasn't expecting that much from this dish (I like cauliflower but don't love it) but since we like roasted vegetables, I decided to give it a try. Let's just say it was so good that Bryant and I were actually snacking on it. (Seriously, how often do you do that?) Bryant didn't have time to eat lunch the next day at work but somehow, he made time to eat his leftover cauliflower.
Taken from: Cooking with My Kid
Serves 3 (this recipe can be easily doubled)
- 1 large head of cauliflower, cut into florets
- olive oil
- kosher salt & fresh ground pepper
- 1/4 cup toasted pine nuts (optional; I omitted)
-Place cauliflower in a large bowl, drizzle with olive oil, add salt and pepper, and toss to coat. Remove baking sheet from oven and quickly spread out cauliflower.
-Roasted for about 10 minutes, and then flip the florets to get them evenly browned and caramelized. Continue roasting about 10-15 more minutes.
-If desired, add pine nuts and then serve immediately or let cool to serve at room temperature.
Week's Menu Plan
Sunday: Braised onion brisket w/ roasted vegs
Monday: Arroz con pollo
Tuesday: Sesame noodles
Wednesday: Blackened salmon with brussels sprouts
Thursday: French Dip Sandwiches (leftover from the Braised onion brisket) with salad
Friday: Chicago style pizza (with sausage, mushrooms, peppers, onions)
Saturday: Breaded chicken stuffed with scallions and blue cheese, served with roasted cauliflower