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!