I think my family is officially becoming a blog family.
I started this little online dog and pony show over a year ago (yes, it’s true, I didn’t have a “blogiversary”- sorry I’m not sorry).
And my parents have become faithful blog readers. My dad even called me the night my warm brussels sprout salad recipe went up to tell me that he had immediately prepared the dish and offered his honest and unbiased review. And by “honest and unbiased” I mean he liked it.
And now (drum roll please), my sister has started a blog of her very own!
My big sister, Kim, is now the proud owner of goodsensegoodhealth.com.
Once upon a time, I used to call this a healthy living blog (and I sort of still do when I’m posting recipes or talking about…produce…), but hers really IS one. She’s not an MD, RD, or any other initials but she’s really smart and has done a ton of research on holistic medicine and homeopathic remedies- she even cured her asthma, no joke.
Anyway, a while back she posted her recipe for roasted cauliflower. I’ve roasted cauliflower before (I’m the one who introduced her to the glory of roasted vegetables after all…*ahem ahem*), but I never really think about roasting it on its own.
I switched up the spices a little bit, using garlic powder, red chili flakes, turmeric, salt and pepper, but kept the method the same.
The great thing about turmeric is that not only is it really good for you and pairs well with the cauliflower’s flavor, but it also makes it a deep golden, mustard color.
And let’s face it- cauliflower could use a day in the sun. It’s color is pastier than my legs.
I paired my cauliflower with 1/2 of a baked sweet potato and some organic vegetarian baked beans and called it a day.
And I was full.
And it was good.