Tomorrow five friends and I are headed to Wisconsin for a few days of respite. Its an annual outing. As of now, none of us have pressing health issues, well I am always gimpy, thankfully they slow down and put up with me. Last Saturday, we toured our State Capital and attended Mamma Mia at the Ordway and of course lunch out. It was a wonderful day, I had never been to the capital before. I remember a couple of years ago I had felt grumpy about our tax dollars being sent on renovating the capital. I am so glad it was renovated it's a beautiful building and part of our history.
Today I am sharing a healthy recipe with you. We have to eat out veggies!!
Parmesan Roasted Cauliflower:
7 cups cauliflower florets, cut to bite sized pieces
3-4 Tbsp. olive oil 1 cup Italian bread crumbs
1/2 tsp. garlic powder
1/2 tsp. salt
1/3 cup Parmesan cheese
Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil and spray liberally with nonstick cooking spray. Combine the cauliflower and olive oil in a large zip lock bag and shake to coat. Add the remaining ingredients to the bag and shake until coated, pressing to help the breading stick. Pour onto the baking sheet and spray the tops of the cauliflower with cooking spray and bake for 20 minutes. Stir the cauliflower and continue to bake an additional 10 minutes. Serve hot.
Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.