I’m going to tell you a secret. I have gotten very lax when it come to vegetables. I know I should “Strive For Five” and all that but it is not happening. It’s not that I don’t like vegetables. Why just recently, I discovered that leeks are perfectly lovely and I’ve learned to love beets. I think I just get tired of having the same vegetables the same way all the time. And I can’t very well pretend that french fries represent the kind of vegetables that I should be consuming on a regular basis.
I want to be better. But I think I need some help. So tell me, how do you keep from getting stuck in the same old, same old vegetable rut?
Spicy Roasted Cauliflower
Adapted from South Beach Quick and Easy
BAH Note: When I eat roasted cauliflower, I could almost swear I was actually snacking on fries. I think it has to do with the oil and salt and the texture once the cauliflower is roasted. It will never be as good as fries but it’s a compromise I can live with.
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ancho chili powder
- 1/2 teaspoon kosher salt
Heat your oven to 400 degrees and line a half sheet pan with aluminum foil. Combine the cauliflower, oil, ancho chili powder, and salt in a medium bowl or directly on the prepared sheet pan. Arrange into a single layer on the pan and roast for 30 minutes or until the cauliflower is tender and well browned.