Balsamic Roasted Cauliflower

This is a quick side dish that is low-cal, low-carb, and pairs nicely with any sort of italian main dish. The texture is good and doesn't have that mealy, mushy taste that steamed cauliflower can sometimes acquire.

Total Prep Time: 10 minutes

Total Cook Time: 20 minutes

What you will need:

1 head of cauliflower, cut into florets
1 1/2 tbsp balsamic vinegar
1 tbsp minced garlic
1 tbsp of olive oil
sea salt
black pepper
italian seasoning (all to taste)

Preheat your oven to 400. You can cook this dish anywhere from 375-425, just adjust your cooking times a bit if you have other things in the oven too.

Cut the cauliflower head into florets and put in a large mixing bowl. The easiest way to cut a head of cauliflower is to turn it upside down and to use the tip of the knife to cut in a circular pattern around the stem to loosen it, then crack it off and cut the florets from there. Make sure that you dry the cauliflower after you wash it very thoroughly, as water on the florets will cause them to steam, rather than to roast.

Add in all of the other ingredients to the mixing bowl, and mix well. Don't be afraid to use a good bit of salt on this--the taste cooks away as the cauliflower roasts. 

Cover a baking sheet in tin foil (this makes cleanup so much easier!) and spread the cauliflower around so that it is in a single layer.

Pop it in the oven. About halfway through cooking time, stir it around with a wooden spoon so that it cooks evenly. Then serve, and enjoy!

Curry Roasted Cauliflower

This is a flavor-packed side dish with excellent texture and low calories. It's also heart healthy and low-sodium, which has recently come to the forefront of my mind--one of my good friends and co-workers' sister, Gail, was recently diagnosed with some pretty severe heart problems. My friend has been trying to come up with creative and tasty dishes that are low-sodium but not bland to help make the family eat healthier for Gail. So one of my new goals is to try and find some low-sodium foods that won't take away any of the flavor.

Total Prep Time: 10 minutes

Total Cook Time: 30 minutes

What you will need:

(ignore the sea salt in the picture, that's left over from the last dish I made)

1 head of cauliflower

2 tbsps olive oil

1/2 tsp cumin

1 tsp curry powder

Preheat your oven to 400.

Cut the cauliflower into small florets, avoiding the heart of the cauliflower.

Put the cauliflower florets into a large bowl, then drizzle the olive oil, cumin and curry powder over them. Mix well with your hands so each piece of cauliflower is coated and has a slightly yellowish tinge. If you have turmeric, you can throw 1/2 a tsp in too to add some more vibrant flavor and color.

Dump the coated cauliflower onto a baking sheet.

Cook for approximately 25-30 minutes, stirring halfway through. Test with a fork to determine if the florets are tender.

Serve, and enjoy!