Cauliflower, tossed with a little olive oil, garlic, salt and pepper then roasted in the oven transforms this powerful cruciferous vegetable into a nutty, delicious side dish, especially when topped with toasted bread crumbs.
You can even add a little color to your plate by choosing a hue other than white—cauliflower now comes in a variety of colors from orange to green to purple. Not only does it contain disease-fighting antioxidants, but it also offers a healthy helping of vitamin C, folate and fiber.
A few weeks ago, I traded in my apron for some heels and slimming jeans as part of a photo shoot for Jones New York.
I was transformed from by the magic of Gregg @greggmakeupnyc who's celebrity list is quite extensive, I knew I was in good hands.
I've been on sets of photo shoots before because pre-skinnytaste I worked as a graphic designer, but Getting to sit in the hair and makeup chair, and having a stylist dress me was a whole lot more fun!
You can see the final image below, I am wearing their slimming denim jeans with a pretty blouse. This was part of an online campaign where they photographed three other bloggers; a chef, a decorator and a stylist.
The ads are currently live on Self.com, Bon Appetit, Glamour and Condé Nast Traveler.
This was so much fun, and quite different than spending the day in my kitchen. And what's a girl to do in NYC when all dressed up, with their hair and makeup done? Go shopping of course! I stopped for lunch, and did some prop shopping before heading to the Union Square Greenmarket where I picked up a beautiful head of cauliflower.
After a day in the city, I was happy to get home to my family and make them a delicious meal – Garlic Lover's Roast Beef with this roasted cauliflower, the perfect ending to a great day.
Garlic Roasted Cauliflower with Toasted Asiago Bread Crumbs
Servings: 6 • Size: 1 cup • Old Points: 3 pts • Points+: 3 pt
Calories: 130 • Fat: 7.5 g • Carb: 11.5 g • Fiber: 3 g • Protein: 5 g • Sugar: 0.5 g
Sodium: 191 mg (without salt)
- 1 (1 1/2 lb) head of cauliflower, cut into florets (about 6 heaping cups)
- 5 - 6 cloves garlic, smashed
- 2 tbsp olive oil
- salt and fresh cracked pepper, to taste
For the topping:
- 1 tbsp olive oil
- 1 small onion, finely diced
- 1 large clove garlic, crushed
- 1/3 cup seasoned breadcrumbs
- 2 tbsp shredded Asiago cheese
- 1 tsp fresh thyme (or fresh herb of your choice)
Preheat oven to 450°F. Place the cauliflower and garlic on a large baking sheet and toss with the oil, salt, and pepper. Bake until tender and browned, about 22 - 25 minutes, tossing every 6-8 minutes.
Meanwhile, heat a medium-sized skillet over medium heat. Add the oil, then the onion and sauté about 3 minutes, stirring occasionally. Add the garlic and sauté until the onions become golden brown. Reduce heat to low, add breadcrumbs; sauté until the breadcrumbs are light golden brown, about 3 to 5 minutes, stirring frequently, careful not to burn. Turn off heat and stir in the thyme. When cool, add asiago cheese.
When the cauliflower is ready, remove from oven and top with the toasted bread crumbs.
Nutritional information for quinoa provided by Heather K Jones, RD (aka The Diet P.I.).