So I told you I started cooking vegetables to death, right? And, I discovered that my family is consuming a wider variety and a higher quantity of vegetables than before. While my boys learned slowly to shun all raw veggies, cooked ones have a different effect at our dinner table. The other night, after drinking a huge amount of fresh coconut milk, my son asked for seconds and thirds of both Roasted Cauliflower and Brussels Sprouts. I had to touch his forehead just to make sure he was feeling all right.
Some of my readers wanted me to share these kid-popular recipes… well here they are: quick, easy and addictive.
Roasted Cauliflower
2 cauliflower heads, florets chopped into bite size pieces
1 tbspn fresh ginger, minced
1 tbspn ground coriander
sea salt, to taste (I usually use 1 tsp or less per 1 pound of veggies)
extra virgin olive oil, just enough to coat all the vegetables
- Place all ingredients in a bowl.
- Mix well to evenly distribute spices and oil.
- Roast at 400F until brown at the edges but not burned black. The brown crispy bits actually create a chips-like quality to this vegetable that make them addictive.
Brussels Sprouts
1 pound Brussels Sprouts, cleaned and halved
1 – 2 cloves garlic, minced
sea salt, to taste
extra virgin olive oil, just enough to coat all the vegetables
- Place all ingredients in a bowl.
- Mix well to evenly distribute spices and oil.
- Roast at 400F until browned at edges, but not burned black. Like the cauliflower, the browned crispy bits here make these addictive.
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