What to Do With Those Pesky Vegetables

Since we starting cutting carbs from our diet, it left us with an abundance of dinner time vegetables to plow through. My goal in life is to make coming to the table and seeing vegetables a treat and not an enhanced desire to sneak out later for a large order of fries and cola.

Seriously, we always have had vegetables on the dinner plate but with the absence of those fries, rice, and pasta, more have been added and it has been my job to make them something to look forward to come the dinner hour.

I’ve mentioned in other postings about roasting Kale (the #1 favorite to date!), sauteing carrots, and topping steamed/cold green beans with fun dressings. My lasted culinary attempt (tried twice and won family awards twice now!) is baked cauliflower. It is a very easy preparation and doesn’t need attention until the timer goes off.

One large cauliflower, broken down into medium to large florets
1/4 cup cider vinegar
1/2 cup Mayonnaise
1 tablespoon Brown Mustard
Nutritional yeast*
salt/pepper to taste
Finely diced green onion or shallot
AND – this is where it gets personal! Check your herb/spices and see what might go well for the seasoning. I’ve used ground caraway, garlic salt, granulated onion, Basil, Rosemary, etc. Every family has their favorites. (Want more options? Check our The Spice House https://www.thespicehouse.com/ as not only do they have an extensive selection, they tell you about them!)

Preheat your oven to 350 degrees.

Place your prepared cauliflower in a large bowl and mix with the vinegar, mayonnaise, and mustard and mix to coat the cauliflower. You don’t want to drown it. Add the rest of the ingredients, mix well, again, and place on a rack in a rimmed baking sheet and bake until golden, JUST fork tender, and with some slightly charred edges. Serve!

*Nutritional yeast can be found at Walmart or the health store. It adds a mild cheesy flavor, a bit of texture, and a multitude of B vitamins.

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