Romanesco Cauliflower, A Kitchen Reunion + Keeping Meals Simple
Imagine broccoli slept with cauliflower and made a tasty baby fit for roasting?
Yup, then you'd have a romanesco cauliflower. And when cut into florets I liken them to Bob Ross edible happy trees. A friend also told me this photo could be on the cover of High Times, which may be true but I promise I'm not steering you down any road but that of veggie based health.
Every week I try to pick up a new vegetable to experiment with depending on the season, and after 6 days of travel I couldn't wait to be reacquainted with my kitchen. My neighborhood markets have been ripe with roots and cruciferous goodness ready for the roasting. Don't be intimated by vegetables or anything that looks a little different because when it comes to cooking vegetables and making them a staple in your diet, variety is key and cooking doesn't have to be complicated.
My top tip: keep your cooking and meals simple. You don't need to reinvent the wheel every night or make your dinners overly involved with prep. Do what you can based on your week. If you're new to the cooking game, start by making 1 vegetable, it'll be the key to success. Singular. Do 1 thing. Pat yourself on the back and then maybe next week you take on another.
Treat romanesco as you would broccoli or cauliflower and roast with olive oil in a 425 degree oven.
This week I'll likely use this 1 veggie in a variety of ways, including"
1. On salads
2. Snacking (yup, I feast on roasted veggies for a snack with a little Greek/strained whole milk yogurt on the side or Hummus)
3. Tossed in my lentil stew to make it heartier
4. Chopped in my eggs, frittata or a quiche
5. A simple side to meat/fish
6. Chopped and tossed over pasta with toasted bread crumbs and cherry tomatoes
Some ideas for you.
Get veggies in your life, let's get healthy and happy together!
What are you eating?!
What are you not eating?!