I don’t know about you guys but I’m pretty happy to be done with the holidays. I could actually use a little vacation from them. With all the crowds at the malls and shopping centers all trying to find the perfect gift, or to get the best deals of the season, or to find the most “in-demand” gifts (here in Texas that is a 20 or 30 ounce insulated cup that is totally sold out) I’m so done. Don’t get me wrong, I love the holidays but am just really looking forward to getting back to my normal routine.
And with that comes the New Year which brings resolutions. Even though I don’t make New Year’s resolutions, I always have some in the back of my mind as the first week of the New Year slips away.
One of the things that I’ve been trying to do is to get back to a healthier lifestyle. This includes a little more exercise, cooking healthier meals for my family and as always, losing a few pounds. I find that for myself keeping those things in the back of my mind instead of a full-fledged resolution helps me not get discouraged so easily and to not give myself such a hard time for less successful days.
I’ve learned long ago that healthy food doesn’t mean lack of flavor. Sometimes the best dish is a simple dish. Like a perfectly seared steak seasoned with only salt and pepper or crispy roasted Brussel sprouts with a drizzle of balsamic vinegar, but whatever you prepare “simply” needs to be perfectly prepped, seasoned and cooked like this Simple Roasted Cauliflower and Shallots recipe.
Because the cauliflower is cut into slices, it allows for more of the vegetable to touch the roasting pan creating a beautiful brown color. The shallots are thinly sliced and caramelize to a beautiful, crispy brown. Even though you could add garlic or pepper or onions or even olive oil and butter, I’ve only sprayed them with non-stick cooking spray and seasoned with salt. I have to say that this is the best cauliflower I’ve ever made.
- 1 medium head of cauliflower
- 1 large shallot
- non stick cooking spray
- Preheat oven to 425 degrees.
- Remove the bulky part of the stem and the leaves of the cauliflower using a paring knife. Place the cauliflower head, stem-side down on a cutting board and slice into ½ inch thick slices. Some of the cauliflower will fall apart…that’s okay.
- Slice the shallot into thin slices. Don’t separate the rings.
- Spray a baking sheet with non-stick cooking spray and set aside. Spray the sliced cauliflower with non-stick cooking spray and season the first side with salt. Place the slices salt-side down on the baking sheet. Scatter the sliced shallots in between the cauliflower pieces. Spray the second side of the cauliflower and shallots with non-stick cooking spray and season with salt.
- Bake 20 minutes, flip and bake additional 5-10 minutes.
Nutrition: WWSF: 0; Calories 38; Total Fat 0.1g; Cholesterol 0mg; Sodium 43mg; Potassium 444mg; Total Carbohydrates 8.0g; Dietary Fiber 3.6g; Sugars 3.5g; Protein 2.9g