January 30, 2012

Redbook Cauliflower and Tomatoes

My two kids were great about eating their vegetables until about a year ago. Now they love fruit and will eat whole bags of apples a week, but getting them to eat the vegetables on their plate can be hit or miss. My husband on the other hand is the opposite, he love vegetables and will eat as many as I put in front of him, but it's like pulling teeth to get him to eat a piece of fruit. I fall somewhere in the middle, I love both fruit and vegetables and eat large servings of each everyday. One of my favorite ways to get everyone in my household to eat their vegetables is to roast them. Roasted vegetables have a delicious nutty flavor and are very popular in my house. Combining fresh herbs and roasted vegetables is easy and flavorful and Redbook magazine recently had a recipe for Roasted Cauliflower and Tomatoes which looked perfect for my family dinner table.

This recipe has 8 ingredients. It takes 30 minutes of prep and cooking time and makes approximately 4-6 servings. I had no problems finding any of the ingredients and made no substitutions. There were a few things with the recipe that I had to change. The temp was too high and the roasting time too long. I ended up roasting the recipe at 400 degrees for 20 minutes. I also made sure to toss the cauliflower twice during the cooking time or they would have otherwise burned. Granted I did make my cauliflower heads small, so if you keep the heads on the larger side than the original temp and time might work more sufficiently. I followed the remainder of the recipe as written.

Roasted vegetables are a great way to get people who hate boiled or steamed vegetables to eat a recipe. I liked that this recipe was simple and the combination of the cauliflower and rosemary worked well together. The tomatoes created a nice sweet flavor and the garlic brought everything together. Overall, a great, easy and flavorful vegetable side dish recipe.

For the recipe go to Cauliflower and Tomatoes.
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