Sometimes I can get a little down on food. Of course there is a time and a place for fancy meals and then another time and a place for meals where you’re wearing sweatpants and just need something to warm your soul but then there are also those days where you just aren’t feeling it and nothing sounds remotely good to you and it takes you two hours to figure out what to make and you end up eating saltines.
Obviously that has never happened to me. Well, it wasn’t saltines, it was another kind of crackers.
Most frequently this happens to me with vegetables. I know I need vegetables and they’re so good for me and they taste good too (don’t make that face, they taste good if you cook them right) but sometimes I’m like blech I can’t eat one more broccoli/asparagus/zucchini or I will just go mad!
But then you find an awesome way to make one of them that totally jazzes you and all of a sudden you’re eating asparagus every night for five nights in a row and you haven’t even thought about a box of saltines for dinner.
This is what I present to you, today.
Broccoli and cauliflower.
Roasted broccoli and cauliflower with lemon juice and seasonings and honestly, a reason to believe.
When you’re feeling down and out on veggies, go ahead and give these a whirl and hopefully they will lift your spirits with a new take on an old classic. This is an awesome way to prepare broccoli and cauliflower because it makes it tender but just so while keeping a satisfying crunch and the veggies get a brown and crispy edges that are all kinds of good.
If they don’t lift your spirits and you’re still bummed out, well, here’s the crackers.
- 1 head of broccoli
- 1 head of cauliflower
- ½ tablespoon minced garlic
- salt and fresh ground black pepper, to taste
- juice of 1 lemon
- 2 tablespoons olive oil
- Pre-heat oven to 400 degrees.
- Cut broccoli and cauliflower into florets.
- In a bowl, mix broccoli, garlic, salt, pepper lemon and olive oil.
- Roast in oven for 15-20 minutes until nicely browned.