Here is my third WIAW. For those of you who don’t know, Jen over at Peas and Crayons hosts WIAW every week – check out her blog for more information on it!
Nutella Overnight Oats with Raspberries (recipe here) along with coffee and a glass of water.
Snacks (aka lunch)
Sliced apple sprinkled with cinnamon and a few slices of local cheese we bought this past weekend.
Two slices of olive bread topped with my new favorite hummus: Sun Dried Tomato Hummus (recipe coming soon!).
Spicy Roasted Cauliflower (recipe at the bottom of this post!).
I also had some un-photographed chocolate and blackberries.
Two big slices of Healthier Hawaiian Pizza – topped with tomato sauce, caramelized onion, butternut squash, turkey bacon, pineapple and mozzarella cheese (recipe coming soon!).
Back to the Spicy Roasted Cauliflower I had as a snack this afternoon – it is so good!
Never in a million years would I have ever thought I would enjoy eating cauliflower, but with this recipe, I really do! Could cauliflower be my new brussels sprout? Maybe, just maybe… 🙂
I’m going to share the recipe that I followed from Eat Live Run, but I’ll definitely be playing around and trying all sorts of different spice mixtures in the future. The possibilities are endless!
If you think you don’t like cauliflower, think again. Just give this a try…
First, preheat your oven to 400 and chop your cauliflower into small florets.
Throw them in a bowl. Then add the olive oil and spices and toss until well combined.
Transfer them to an oiled cookie sheet and bake at 400 for about 30 minutes, flipping once or twice to ensure they cook evenly.
I’ve found that the longer you bake them (without burning them!), the better! And they are best nice and hot out of the oven.
Spicy Roasted Cauliflower
Adapted from Eat Live Run
Serves two as a side dish. (They’re addictive, you may want to double this!)
- 1/2 a head of cauliflower, chopped into small florets
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/4 tsp chile powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- Preheat oven to 400.
- Chop the cauliflower into small florets.
- Put the cauliflower in a bowl and toss with the olive oil. Then add the cumin, chile powder, salt and garlic powder and toss until well combined.
- Transfer the cauliflower to a greased baking sheet and bake at 400 for about 30 minutes, flipping once or twice to ensure they don’t burn on one side.