Cauliflower is not my favorite vegetable. My husband LOVES it, but to me it’s really boring. I mean, it’s white. That’s just weird for a vegetable.
I picked up a head of cauliflower the other day in an effort to expand my horizons. I figured I’d try that cauliflower pizza crust or some such thing, but wound up deciding to just roast it to go along with some chicken thighs. It was actually really delicious and I’m looking forward to making it again. Who knew roasting cauliflower would convert me to a cauli-lover?
- 1 head cauliflower, cut into florets
- 2 Tbsp breadcrumbs
- 1/2 tsp garlic powder
- 1/8 tsp salt
- 1 Tbsp olive oil
- Preheat oven to 375 degrees.
- Toss cauliflower florets in olive oil.
- Combine breadcrumbs, garlic powder, and salt in a bowl, and add the oiled cauliflower. Toss to coat.
- Cover a baking sheet with aluminum foil and spread the cauliflower out in one layer. Drizzle with more olive oil, if you roll like that (I do!).
- Bake for 30 minutes or so until the cauliflower is tender and slightly browned.
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These honey roasted chickpeas were a HIT! Carter kept asking if he could have more so I definitely need to get some more cans of chickpeas. They were easy and a really yummy snack.
Honey Roasted Chickpeas with Sea Salt
- 1 15-oz can chickpeas (garbanzo beans)
- 1 Tbsp honey
- 1/2 Tbsp oil (I used canola)
- sea salt, to taste
- Preheat oven to 375.
- Drain and rinse the chickpeas until the bubbles are gone. Peel the skin off the beans. Lay the chickpeas on a clean towel and gently dry them.
- Lay parchment paper on a baking sheet and put the chickpeas on the sheet in a single layer. Bake for about 40 minutes.
- While they're baking, whisk the oil and honey in a small bowl.
- Add the hot chickpeas to the honey mixture and toss to coat. Put back on the baking sheet and bake for another 5-10 minutes, until carmelized. Sprinkle with sea salt and let cool.
(NOTE: I’m not entirely sure you HAVE to peel the beans, but I did anyway. Some recipes suggest you do, and some don’t. If you make it without peeling, let me know how it turns out!)
Had I not bought shell-on shrimp that I had to peel and devein, this may have gone down in history as the quickest, easiest dinner ever.
The basic gist is that you cook the shrimp (which takes just a minute or two), add some of that bagged broccoli slaw you get in the produce section, and then some prepared teriyaki sauce. Here are some specifics, if you really need them:
Super Quick Shrimp and Broccoli Stirfry
- 1 lb shrimp, peeled and deveined
- 1 bag broccoli slaw
- 2 Tbsp teriyaki sauce
- Oil or cooking spray
- Heat a large pan over medium- to medium-high heat. Add about 1 Tbsp oil, or spray with cooking spray. Add the shrimp and cook until pink, which takes about a minute or two.
- Remove the shrimp to a plate, and add the broccoli slaw to the pan. Cook for 3-4 minutes until the slaw starts to lose its firmness.
- Add the shrimp and teriyaki sauce to the pan and mix around so everything gets a hit of teriyaki.
- Serve plain or over rice.
- **You can also add whatever odds and ends of veggies you have in the fridge. I added some red bell pepper just to use it up.**
Hear me out before you turn your nose up.
Yes, these are healthy. And easy. And probably not for everyone. But we liked them, and the bonus is that you can eat them for breakfast and not feel weird about it!
I called them 2-Ingredient Cookies, but then I wanted to add some decadence to them, and that became 3 ingredients, or 4, or whatever. The first time I made them I just added some chopped pecans. The second time, I added a mixture of chocolate and peanut butter chips. That was a winning combination!
- 2 overripe bananas
- 1 cup quick oats
- 1/4 cup nuts, chocolate chips, dried cranberries, or whatever you like added
- Preheat oven to 350 degrees.
- Mash the bananas with a fork. Stir in the oats and add-ins.
- Drop by tablespoonfuls onto a baking sheet covered in parchment paper. I flattened them a bit with my finger.
- Bake for 15 minutes.