Fitness Food and You

Thank you, New York Times, for this wonderful and SIMPLE roasted cauliflower recipe! I LOVED the spices!!! It’s my new favorite!

ingredients

1 small head cauliflower, sliced (see note below)

6 garlic cloves, smashed

3 tablespoons olive oil, plus more for serving

2 teaspoons fennel or cumin seed

1 teaspoon ground turmeric

Pinch of red-pepper flakes

Kosher salt and ground pepper

1-ounce feta cheese, sliced or crumbled

¼ cup parsley, tender leaves and stems, coarsely chopped

¼ cup cilantro, mint or dill, tender leaves and stems, coarsely chopped

directions

Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.

Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.

Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.

Note: If you have never sliced a cauliflower and need some tips check out these sites:

https://www.youtube.com/watch?v=l_wU30qwC3Q

http://dish.allrecipes.com/slice-cauliflower-steaks-oven-roasting/

 (recipe found in the New York Times 11/14/18)

This is a perfect Thanksgiving recipe because it is super easy and delicious! I’m making it this year and can’t wait! HAPPY THANKSGIVING!

ingredients

4 sweet potatoes, peeled and cut into 1-inch cubes

¼ cup extra-virgin olive oil, plus more for drizzling potatoes after cooked

¼ cup honey

2 teaspoons ground cinnamon

Salt and freshly ground black pepper

directions

Preheat oven to 375 degrees F.

Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.

Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

(recipe found on foodnetwork.com)

I know carrots and chickpeas don’t seem like they go together but this recipe works!!! I didn’t use all of the vinaigrette so I was able to make this dish again. LOVE IT!

ingredients for the carrots and chickpeas

1, 15 ounce can chickpeas (drained & rinsed)

1 ½ pounds thin carrots (about 18)

2 tablespoons extra virgin olive oil

1 teaspoon ground cumin

½ teaspoon paprika

¼ teaspoon cayenne pepper

½ teaspoon kosher salt

ingredients for the vinaigrette 

3 tablespoons fresh lemon juice

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

2 scallions (white and light-green parts, sliced)

3 tablespoons fresh flat-leaf parsley (chopped)

¼ cup crumbled feta cheese

directions

For the carrots and chickpeas, preheat the oven (with the oven rack in the middle) to 425˚F.

Pat the chickpeas dry with a paper towel. Pour onto a rimmed sheet pan. Add the carrots to the pan. Drizzle with the oil and toss to coat.

In a small bowl, combine the cumin, paprika, cayenne, and salt. Sprinkle over the carrots and chickpeas and toss again, then spread into an even layer.

Roast, giving the pan a shake about halfway through, for 35 to 40 minutes, until the carrots are tender.

For the vinaigrette, in a small bowl, whisk together the lemon juice, salt, pepper, and oil. Stir in the scallions parsley, and feta.

Arrange the roasted carrots and chickpeas on a serving plate and spoon the vinaigrette over the top.

Tip: The vinaigrette can be stored in an airtight container and kept in the refrigerator for up to 2 weeks!

(Adapted from a recipe found on https://abc.go.com/shows/the-chew/recipes)