GUEST POST: Roasted Cauliflower that is so good you will scream, “Boom! Pow!”

Recently, a few new bloggers followed! First off, WELCOME! One of the bloggers posts delicious looking vegan recipes and the other has some meat but mostly veggies. After the initial shame of having so much meat on the website, I decided to take a peek at the Cooking with a Wallflower blog!

BOOM! POW! Holy moly what is that? I never thought much of vegetables until I went to her website. Next I scooted over to Dora’s blog. She says she is a “Closeted Vegan” but her recipes made my mouth water as much as any piece of meat I’ve ever seen. Since my little one was darn near born vegan (*sigh), I’ve been at such a loss of what to cook beyond all 139 varieties of beans that my kiddo loves. These two new blogs have changed my life overnight. I hope you like their recipes too.

Here’s a recipe for Roasted Cauliflower that literally has me racing to the grocery store immediately after posting this recipe. I”m going to post the ingredients but it simply doesn’t do the meal justice. You’ve just got to visit her blog and leave a commment!


Roasted Garlic Cauliflower with Lemon Pepper

½ cauliflower head, cut into florets

3 cloves of garlic, minced

1 tablespoon olive oil

1 teaspoon lemon pepper

½ teaspoon crushed red pepper

Pinch of salt

Roasted Summer Squash and Cherry Tomatoes with Italian Seasoning

1 summer squash or zucchini

1 cup cherry tomatoes, sliced in half
½ teaspoon Italian seasoning
½ teaspoon crushed red pepper
Pinch of salt

½ avocado, diced

Preheat the oven to 400oF. Line two baking pans with foil. Lightly grease the surface with nonstick cooking spray.

Cut the cauliflower into smaller florets. Slice the cherry tomatoes in half. Cut the summer squash into thick half moon slices. Mince three cloves of garlic.

In one baking pan, spread the cauliflower florets into one single layer. Add minced garlic and then drizzle olive oil over the cauliflower and garlic. Sprinkle lemon pepper, crushed red pepper, and a pinch of salt over the florets.

In the second baking pan, spread the summer squash and cherry tomatoes. Sprinkle Italian seasoning, crushed red pepper, and a pinch of salt.

Place both baking pans into the oven and bake for about 10 minutes. Turn the vegetables over. Then bake for another 10 minutes.

Remove the baking pans from the oven and allow the vegetables to cool for several minutes.

Toss the vegetables together, top with avocado, and serve warm.


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