Happy Monday… yes, seriously. We are in full summer mode here and apparently my schedule has just gotten amped up about a million times more. My oldest has her driver’s permit, works and is a swimmer. My youngest is at her grandparents till later this week but she starts back at tennis and that practice daily. Her job. So blogging will get reduced down a bit – so expect 2 or 3 recipes a week. I try to manage it all but with other things in the works… summer doesn’t bring relaxing days – well hopefully a few.
So I’ve made this recipe about a dozen times and I never shared it. It’s a great Meatless Monday dinner idea or paired up with other veggies or protein. It has a lovely smoky flavor and it’s so flavorful. Perfect when you don’t want a huge dinner on a hot evening. I serve room temperature or warmed with a tomato & basil salad on the side.
1 head of cauliflower, washed (slicing directions below)
3 tablespoons of garlic olive oil or regular olive oil (I used Colavita Garlic Olive Oil)
1 teaspoon of smoked paprika
Pinch of cayenne pepper (for a kick)
Pinch of salt
Fresh cracked pepper
Preheat your oven to 425 degrees and spray a cookie sheet with olive oil. Wash your cauliflower and with the stem side down- cut the cauliflower in half. Then each side you will cut a 1/2 inch size slice. Cut each side into large slices. As you move towards the ends pieces will break apart but you can roast those too.
Lay your steaks out on the baking sheet. Rub the marinade over the one side and roast for about 12 minutes. Then flip, gently trying not to break, and brush the other side with the marinade. Roast for another 8-12 minutes or until browned.
Wrapping up last week – I finished out with 42.89 miles of running and 23.23 hilly cycling miles.
Sunday: 23.23 cycling miles
Monday: 6 treadmill miles/weights
— Knead to Cook