OK guys, I was really never a huge cauliflower fan... until I tried this! My friend told me how she cooks hers, and I decided to give it another shot, and OMG. I'm OBSESSED!! I will seriously make this multiple times in a week sometimes!
The Best Roasted Cauliflower
- 1 head of cauliflower, washed in Thieves Fruit & Veggie Soak, rinsed and cut into bite sized pieces
- a drizzle of olive oil
- salt to taste
- a few spoonfuls of Locatelli cheese (if you can't find this, parmesan would be fine!)
I like to make sure the cauliflower is nice and dry before tossing with olive oil. Spread out onto a baking sheet lined with parchment paper. Drizzle with some olive oil and toss well to coat. Sprinkle some salt all over and pop into your preheated 425° oven for 40 minutes. THEN, take it out so you can sprinkle the cheese all over and toss it a bit. Pop back into the oven for about 10 more minutes, or until golden and caramelized. The browner, the better, in my opinion! Don't be surprised if you end up eating the entire cauliflower yourself! It's THAT GOOD!
Did anyone else ever do Plated? You know, one of those subscription boxes where they send you the ingredients and recipes to cook a few meals. Sadly, that one is no longer. I did Plated off an on for a few years and there are a few recipes that I've made again and again! This is one of them! However, just like most recipes I try, I tweaked it slightly each time until I ended up with my own favorite version. My kids actually LOVE this fish!
Miso-Glazed Cod with Sesame Mashed Potatoes and Baby Bok Choy (makes 2 servings)
For the fish...
- 12 oz. cod or pollock
- ½ Tbs soy sauce
- 2 Tbs rice vinegar
- 2 Tbs miso paste
Whisk the soy sauce, rice vinegar and miso to combine. In a bowl or ziploc bag, marinate the cod, making sure the fish is well coated. Let it sit for at least 10 minutes.
For the potatoes...
- 10 oz. Yukon Gold potatoes (or I love the multicolored little potatoes, whatever they're called, haha! When some purple potatoes are in the mix, these turn out so pretty!)
- ½ Tbs miso paste
- ½ Tbs toasted sesame oil
- 1 scallion, sliced
- And 1 drop of Black Pepper Vitality, if you'd like
Soak potatoes in a bowl water and a splash of Thieves Fruit & Veggie Soak for a minute or 2. (Don't dump that bowl, you'll need it to wash the baby bok choy!) Rinse and dice into 1 inch size pieces. Add the potatoes to a pot with a generous pinch of salt, then cover with cold water. Bring it to a boil and cook until tender, about 12 minutes. Drain and return the pot , but turn the heat off. You can either add the scallions now, or wait until just before serving.
For the Baby Bok Choy...
- 12 oz. baby bok choy
- 2 Tbs avocado oil
- 1 to 2 drops Ginger Vitality
- 1 clove garlic, minced (or like 3 if you're like me and LOVE garlic, haha)
- ½ tsp salt
Preheat your oven to 450°. Chop off the base of the bok choy, separate leaves, and soak for a minute or 2 in your veggie wash bowl. Rinse, then dry with a few paper towels. Lay the bok choy out on a large baking sheet. Mix the avocado oil, garlic and Ginger Vitality, then toss well to coat the bok choy. Try to lay the leaves out in a single layer and sprinkle with salt. Pop them into the oven for a total of about 8 minutes, flipping halfway. You want them to get a little brown and crispy on the leafy ends! When they're done, take them out and switch your oven to broil (if your oven has low and high broil settings, I've found low works best for me).
OK, time to cook the fish! Remove it from the marinade and place on a baking sheet lined with foil. Don't make the mistake I made once by using parchment paper for this part. Trust me! Haha! Pop the baking sheet into the oven on the top rack and broil until glazed on top and the fish is opaque, about 7 minutes.
Place a piece of fish, some bok choy, and a scoop of potatoes on a plate and impress someone with this fancy dish... even if it's just yourself!
Guys. These muffins. I seriously buy extra bananas in hopes of having a few turn brown just to make these muffins!
The recipe has evolved over the years, but this has been THE recipe for a few solid years now. They're SO GOOD. We're lucky if they last 2 full days in this house of 5.
Whole Wheat Chocolate Chip Banana Muffins (makes 12 muffins)
- 3 overripe bananas
- 1 egg
- ½ cup coconut sugar
- ½ cup avocado oil
- 2 cups whole wheat flour (or 8 oz by weight)
- ½ tsp pink Himalayan salt
- 1 tsp baking soda
- ½ cup semi-sweet chocolate chips
Preheat oven to 350°. Mash the bananas in a big bowl. Add the egg, coconut sugar, and avocado oil and mix well. In a separate bowl, whisk together the flour, salt, baking soda. Next, add the dry ingredients to the wet ingredients and mix to combine. Stir in the chocolate chips, and then fill your lined muffin pan. I love to use an ice cream scoop to scoop the batter into the lined muffin pan. #easybutton 
Bake for about 18 minutes. Once they're cool, hide them from your kids... and your husband. Otherwise, they'll disappear wayyyy too quickly! Haha!
