N is for Nutmeg: Roasted Cauliflower with Nutmeg (Jennifer)

Hello friends!

Last year Jessica and I attended a Chocolate Festival in Pasadena. It was Jessica's second time at the show and my first. We had such a great time walking from booth to booth, vendor to vendor, sampling all sorts of delectable chocolate treats. The one vendor I was surprised to see was a booth offering fresh veggies and fruit delivered straight to your door. The company, Farm Fresh to You, offers various size boxes of either fresh fruits, vegetables or both, from local farms and growers sent directly to your doorstep. My box is delivered every other Wednesday, bright and early, and I get so excited to break it open to admire its contents. When I saw the large heads of cauliflower and the bright orange carrots, I found this simple recipe incorporating less than five ingredients! Hope you enjoy this recipe as much as I did!
Roasted Cauliflower with Nutmeg
Adapted from Ellie Krieger

Ingredients

1 large head of cauliflower

3-4 carrots, peeled and quartered

2 tablespoons olive olive

1/4 tsp. nutmeg (eyeball it)

1/4 tsp. salt (eyeball it)

Directions

Heat oven to 350 degrees. Once cauliflower and carrots are rinsed and cut into reasonably sized pieces, place the vegetables in a 9x13 baking dish, toss with the oil and sprinkle with nutmeg and salt. Cover the dish and roast for 30 minutes. Remove the cover, stir and cook for another 30 to 45 minutes, until the cauliflower is tender and nicely browned, stirring occasionally.

Review:

I really, really enjoyed the simplicity of this recipe. I thought the nutmeg and pinch of salt were perfect to accent the cauliflower and carrots, but not overpower their true flavors. I also loved the browned edges of the carrots (like the picture above!) and cauliflower. A yummy, healthy way to start out the New Year!

Cheers,

Jennifer

Jessica's secret ingredient next week is oranges!