Wow. It’s been an insanely busy week! Every time I tried to get by here to update, some more urgent (but much less entertaining) need would rear its ugly head. I’ve got some catching up to do!
Since my last entry was to announce Homegrown Gourmet #6 (Breakfast!) and photos/recipes were decidedly absent, I figure I owe you all a little more than just a general housekeeping post. So, hang tight until the end and I’ll share with you a fabulous, and fabulously easy, roasted cauliflower recipe.
First, though… an update!
Remember the Chop! Chop! Chicken Pockets that I made for Ben’s Food for Plastic challenge? I won! And I won Tupperware! It arrived not too long ago and I spent the next several days agonizing over what I’d put in my pretty new airtight containers.
I’ve got some bread flour living in the big cannister, powdered sugar in the next, quinoa in the third, and steel cut oats in the little guy. (Please disregard the seriously overripe bananas in the background, but keep an eye out for the yummy dish they turned into!)
Thanks, Ben, for a great prize! And, for all of you jealous of my new Tupperware, pull out your best recipe and enter Ben’s second Food for Plastic Challenge – A Taste of Spring!
On to the memes!
I’ve watched the memes making their rounds among my favorite food blogs. I’ve hoped that someone would tag me. And then… it happened! Dana over at Proof of the Pudding tagged me to tell readers 5 random things about myself… so, here goes nothin’!
- I’m a print geek by profession. I’ve worked in various print-related capacities over the years in corporate, government, and commercial environments.
- I’m left-handed, but I do lots of things (like using a mouse and using scissors) just like right-handed people.
- I hate humid environments. Funny, then, that I live in NC.
- My husband I don’t have any kids… but we do have a dog, Payne, and a cat, Hatch.
- Three places on the planet that I love: the beaches of the Gulf Coast (particularly Fort Walton Beach and Destin, FL) in the spring; Nashville, TN; and Sedona, AZ.
Now… the five bloggers that I’m tagging:
Aran at Cannelle et Vanille
Polliwoggy at Memoirs of a Polliwogg
Deb at Deb’s Key West Wine and Gardening
Sunny and/or Sid at Big Boys Oven
Anna at Cookie Madness
And now… the cauliflower!
I love, love, love cauliflower and I love this recipe because it makes my life really easy! A little chopping, a little seasoning, into the oven and… viola! Yummy side dish happiness. (I’ve also been known to eat it as a meal when my husband’s out of town – but that’s a whole other story.)
1 head cauliflower, trimmed into florets
2-3 tablespoons extra virgin olive oil
3 cloves garlic, minced
salt & pepper to taste
Preheat oven to 425 degrees F. Line a cookie sheet with aluminum foil for easy clean-up.
Place florets in a single layer on the cookie sheet. Drizzle with olive oil and toss to coat evenly. Sprinkle with garlic, salt, and pepper.
Roast 20-25 minutes until tender, crispy and golden, turning once. Devour.