Roasted Cauliflower with Curry and Lemon

Roasted Cauliflower

Hubby’s groan was intentionally loud when he saw me unpack the beige blob of cauliflower. He’s not a fan. I think of cauliflower as a vehicle for other flavors and I I remembered a recipe that fit his palate – tangy and spicy (but not hot).

Based on a roasted cauliflower salad that Chef Susan makes at work.

Preheat oven to 450F
Spray a jelly roll pan with olive oil spray

2 lbs cauliflower florets
1 lb small fingerling potatoes
1 tsp salt (divided)
1 Tbs chopped garlic
1 tsp sweet paperika
1 tsp sweet curry powder
freshly ground black pepper (about 4 cranks of the grinder)
1/4 cup olive oil
1/3 cup freshly squeezed lemon juice

Place cauliflower florets into a large bowl. Cut potatoes into chunks no bigger than the larger florets. Add 1/2 tsp salt, garlic, paprika, and curry then stir. Pour in the olive oil, toss, then spread on the jelly roll pan sprayed with olive oil spray. Roast for 20 minutes at 450F, then furn with a spatula. Return pan to oven and roast for 10 more minutes. Cauliflower and potatoes will begin to brown and soften. Cool to room temperature.

While the vegetables are cooling whisk lemon juice with 1/2 tsp salt until salt dissolves (I just put it in a glass jar and shake it).

When ready to serve toss cauliflower and potatoes in a bowl with the lemon juice.

Roasted cauliflower and potato salad

Enjoy! Hubby sure did!

Crunchy Salty Cheese-y and Easy: Kale Chips with Asiago

I made kale chips with asiago cheese - so yummy

These came together so quick that it is barely a 3-step process.

One of the CSA “keepers” is kale. I would have never purchased it on my own but it came bursting out of my farm box and just kept coming. After using it in soups and frittatas, I decided to try my hand at the “chips” that I would often come upon on the interwebs.


I washed a head of kale and cut out the main stem/rib with scissors, spread them on a baking sheet and brushed the leaves with olive oil.


After sprinkling with sea salt, I thought they would be too plain. I happened to have some asiago and I happen to love asiago so I threw that on top of the lot. After about 20 minutes in a low oven (about 250 deg. F.), the cheese had adhered to the leaves and they became crispy crunchy.


We ate them right off of the pan.