I need a nap.
School ends in a two weeks and I still have papers, projects, and concerts out the wah-zoo to finish. Moreover, I passed all of my exit exams so in all reality- I feel like I should be done. I’m antsy (but of course, this is no surprise.) As for what I’m doing after I finish school- that is a different beast. I’m keeping my fingers crossed for potential exciting news but that has to wait.
Onward to finish school.
My poor kitchen has been neglected for at least a week but luckily I’ve had a stock pile of recipes from when I was a cooking fool a few weeks back. I have this love for roasted cauliflower. I would roast cauliflower and dip it in hummus or if I was craving something a little less “healthy” I would make baked/breaded cauliflower and dip in ranch.
For some strange reason, I love cauliflower.
Okay, back to paper writing (boo!)
Roasted Parmesan Cauliflower
- 1 small head of cauliflower
- 1/4 cup olive oil
- 2 cloves garlic minced
- 1/2 cup Parmesan cheese
- salt and pepper
- Preheat oven to 400˚.
- Cut cauliflower down into small-ish pieces and toss with remaining ingredients. Spread out onto a baking sheet covered with parchment paper and bake for 15 minutes. Stir and continue to bake for another 10-15 minutes or until cauliflower is lightly browned.
by Erin Alderson