Phew! I’m glad it’s Thursday. I’ve had a long few weeks and I cannot wait to just chill out this weekend. A couple of days ago I ordered a bathing suit to go with my new YMCA membership.
Here’s what it looks like! Except, I ordered it in turquoise. I really hope that it’s going to come in soon so I can use the pool! I went to the YMCA near Brent’s house to use the strength machines this week and I really liked it! That one is so much nicer than the one near my parents’ house.
Another new development – Brent and I started looking at apartments this week! We’re even going to see a place tomorrow. I can’t wait until we’re all settled in in a new place. We’re hoping to get a lease starting July 1st.
I’ve been doing a great job of staying healthy lately! I haven’t been eating the food Brent’s mom cooks, I’ve been bringing all my own from home, and I’m choosing healthy snacks like veggies & hummus or fat-free, sugar-free pudding.
One of my favorite ways to get in some extra servings of veggies is to roast them! It’s very easy and there are so many ways to make it taste amazing.
The other day I roasted cauliflower for the first time. I cut the florets a little too small, so they were kind of overcooked – but next time I’ll know better! I highly recommend that you use fresh cauliflower (not frozen) for this recipe. Frozen cauliflower will become too limp and soggy to roast for a long period of time.
Using flavorful spices like chili powder and curry powder, you can transform boring veggies like cauliflower into a delicious treat.
Roasted Cauliflower (original)
- 1 head of cauliflower
- 2 tsp kosher salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon curry powder
- 6 teaspoons olive oil
- Preheat oven to 400˚F.
- Wash the cauliflower thoroughly. Cut into medium-sized florets (bigger than pictured above).
- In a small bowl, combine spices.
- Line a baking tray with foil and spray with cooking spray. Place cauliflower florets on a baking tray and sprinkle evenly with spices. Spritz olive oil over cauliflower.
- Bake for about 30 minutes (check for doneness often)… Enjoy!