cheezy, spicy cauliflower bites.


I’m not even sure how to describe this roasted cauliflower. Its bursting with flavor! Cheesy! Spicy! Delicious!! I forsee this being in the regular rotation at our house in the future. We couldn’t get enough of it.

The original recipe calls for it to be dehydrated, but I roasted it in the oven, and it turned out fantastic.

1 large head cauliflower
2 tsp melted coconut oil

Spice Mix:

4 tsp chili powder
4 tbs nutritional yeast
1 tsp smoked sea salt (or regular)
2 tsp smoked paprika
freshly ground black pepper to taste
1 tbs sesame seeds


Create your spice mix by tossing all the seasonings together in a small bowl.

Wash and chop your cauliflower into somewhat large pieces (about 1 – 2 square inches). Place the bites in a large bowl and toss with the melted coconut oil, followed by the spice rub. Throughly coat the cauliflower pieces until almost all the rub has coated them. If the spices do not seem to be sticking enough, add about 2 tbs water to move it along.

Roast the cauliflower in the oven at 375F for about 45 minutes.

321. roasted brussel sprouts, butternut squash and cauliflower.

So its official. Im crazy for brussel sprouts. Like, I can’t get enough of them. I spend my days daydreaming of what I’m going to do with them next.
When Dj called to tell me he wouldnt be home for our usual friday-night pizza dinner, and I was on my own, I was thrilled because this meant brussel sprouts were on the menu instead!  I researched some recipes on the way home, and of course came across this one from Shutterbean!

I used that one as my starting point, but veered off it a little bit. I added cauliflower, because I had some leftover from earlier in the week. The seasonings were SO good. I ate mine over french lentils and made it a complete meal.

So basically I cut up my brussel sprouts, squash, onions, 4 cloves garlic (i love garlic) and cauliflower. I mixed together in a bowl – 1 T olive oil, 2 T balsamic, and 1/2 tspn curry powder. I sprinkled in some salt and pepper as well and coated my veggies with it. I sprinkled brown sugar on top (about 1 T or so) I baked it at 400 degrees, for 20 minutes, then mixed it around, and baked it for about 20 minutes more.  I ate it over french lentils and was very very happy! YUM.

95. chickpea picatta.

More food on the blog tonight…Hoping to get to some crafting soon…or at least get some baking in here!

Tonight I made chickpea picatta, from Appetite for Reduction. (so its vegan AND low-fat!)  I think I made this before, but I don’t remember it tasting THIS good. The sauce it makes is like crack…It tastes all lemony and buttery, yet there’s nothing buttery in it.

I chose to serve it over some whole wheat linguine because I was really hungry, but I also made the cauliplots from the book (which are basically mashed potatoes and cauliflower), which she suggests serving this over. And we ate it both ways 🙂

I noticed after it was all gobbled up, that we forgot to add spinach (she suggests arugula, but I had spinach on hand.) Oops. This recipe was fairly easy to throw together with ingredients I had on hand (I didnt have white wine, so I just skipeed it) and I plan to put it in rotation. I think this would be a great dinner to serve to dinner guests as well!

Here’s where you can find the recipe.