I must confess I’ve done something terrible.
I made this Roasted Cauliflower Salad for the first time about 2 weeks ago and have been hoarding it’s deliciousness to myself. I feel horrible that I’ve been denying you all for so long! It’s time to make amends.
The recipe comes from Emily at DailyGarnish and the only thing I changed was leaving out the toasted sunflower seeds. When I reheated the leftovers I added some raw sunflower seeds to it and it was a nice complimentary flavor and crunch! Do yourself a favor and check out her recipe immediately here.
Doesn’t that just look divine? I had not roasted cauliflower before this and the smell is incredible. The leftovers loose a bit of their crunch but this single girl doesn’t mind and I’ve been happily eating this leftover for lunch a few days a week.
Next up – baked eggplant sticks! I tried to cook eggplant once and failed miserably. It was part of some French casserole dish I tried to recreate after an authentic Frenchie made it for me once. Mine came out soggy and bitter tasting so I was apprehensive to try it again. However, I anticipated that the breadcrumbs and cheese in this recipe would ensure I couldn’t screw it up to badly. I was correct!
The recipe comes from Gina at SkinnyTaste. She’s one of the few food bloggers who I have 100% confidence in. Any recipe I have tried as been wonderful! This wasn’t necessarily my favorite of hers but I’m going to make it again soon nonetheless. Recipe on her website here.
Can you tell that I’ve been in a massive roasting vegetable kick lately? If anyone has any suggestions for the best types of veggies to roast please let me know!