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Eat Well Wednesday: A New Use for Cauliflower
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Cauliflower is one of those vegetables I remember “hating” as a kid. Even today, it is not my favorite vegetable to eat raw simply because of the slightly bitter taste. One thing I have found is that I really enjoy some foods when they are cooked, even if I am not overly fond of them raw. This is exactly the case with cauliflower. In most cases, people think of cauliflower as a vegetable side dish. However, the recipe below is a way to make it the main entrée at your dinner table.

Cauliflower with Marinara

Prep time:  5 minutes

Cook time:  10-35 minutes (depending on preferred cooking method)

Ingredients:

Cauliflower

Marinara sauce

Shredded Mozzarella Cheese (optional)

Sea Salt/Pepper (optional)

Directions

  1. Prepare and cook the cauliflower.
    1. To steam:  Prepare the cauliflower by removing the outer leaves and rinsing; remove the core and cut into florets.  Place cauliflower in a steamer basket, and then place in a pot with 2 inches of water.  Cover and steam.  Florets will take 3 to 5 minutes to cook.  Season with pepper, salt, and/or red pepper flakes (to taste) if desired.
    2. To roast:  Preheat oven to 400 degrees F.  Prepare the cauliflower by removing the outer leaves and rinsing; remove the core and cut into florets.  Spritz the bottom of a baking pan with canola oil.  Add cauliflower in a single layer and lightly spritz with oil again.  Season with pepper, sea salt and red pepper flakes to taste if desired.  Roast for 30-35 minutes or until cauliflower becomes soft and turns golden brown.
  2. Top with marinara and cheese if desired.

 

Would you like to add meat/protein to this meal?  A couple ideas you might consider are:

Add cooked, ground beef to the marinara sauce

Pair with a plain Dad’s Chicken breast (either cube the chicken breast up, cook and add to the marinara sauce, or cook and serve a whole breast on the side)

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