Riddle me this: What does one do when there’s no Internet or TV?
irresistible little nuggets!
Yep, I’ve pretty much been a card shark. I’m honing my BlackJack skills so that I can run the table on the next cruise that is hopefully in the future when I get better;)
Juuuust kidding:) Although, I like to think I can count cards.
golden brown deliciousness
And, my mom and I have a “date” set for tomorrow night to go to a sports bar to watch the women’s gymnastics finals! Not that a sports bar in the Northwoods of Wisconsin would beshowingwomen’s gymnastics…..but we’re hoping to sweet talk our way to the remote control:) Sweet talk can get you far in life — remember that, young grasshopper.
I had an art teacher in high school that called everyone “young grasshopper” — so strange. She didn’t wear shoes either…
lovely tomatoes add a nice touch!
OK enough rambling — what has gotten into me? OH I KNOW! It’s because dinner was SO freaking good and I’m on a “food high!” :)
What was it, you ask? You mean…you want to know the elixir of this state of euphoria? Pesto. Cauliflower. Nuggets. Check it:)
Golden roasted cauliflower “nuggets” coated in fresh, garlicky pesto. What’s not to love?
Gluten Free, Vegan, Specific Carb Diet and Body Ecology Diet friendly — and 100% amaze balls.
gluten free, vegan, BED & SCD!
Here’s what you need: (serves 2)
1 head of cauliflower, broken into florets and roasted 1 tomato, sliced (optional garnish — BED omit)
Pesto: 1 cup packed fresh basil leaves 1/4 cup pine nuts, toasted 1 1/2 cloves of garlic, chopped juice of 1/2 a BIG lemon 1-3 tsp EVOO (your choice how much) 1 Tbsp water salt
Preheat oven to 400 degrees. Place your cauliflower florets on a olive-oil-sprayed baking sheet. Spritz them with olive oil, sprinkle with salt and pepper, and bake for 20 minutes, flipping half way through.
Meanwhile, make your pesto. Combine everything in your food processor, and process until thick and creamy. You will need to scrape down the sides about 5 times. :P
Toss your roasted cauliflower in the pesto, and garnish with fresh tomato slices, if you so choose.
These little nuggets were BLISS on a plate! I’m tellin’ ya — SO good! I could have eaten BOTH servings! If you think you don’t like cauliflower…try roasting it! It becomes absolutely irresistible! It takes on a golden color, and becomes toasty and slightly nutty tasting!
what a plate!
And I’m a firm believer that when life gives you lemons, make pesto! ;) This is for two reasons. First: pesto is one of my ultimate comfort foods – stress melts away when this tantalizing sauce is on your plate. And Secondly, since this is a vegan and low-oil pesto, the lemon juice replaces the cheese and the obscene amount of oil found in most recipes!
oh cauliflower, how do i love thee…let me count the ways :)
But back to our “knee-slappin’-good” dinner — the flavor was just outrageous. Fresh basil, bright lemon juice, buttery pine nuts, and sultry garlic made this meal truly decadent and delightful.
I will definitely be making this again for lunch…..probably tomorrow:)
Is there any food that you love so much it makes you a little crazy? :)
See ya tomorrow!
Need a food processor or an olive oil mister? Both were vital in this recipe. Here are the ones I use: