Whew! What a crazy week! In between all of the snowstorms I've barely had time to breathe, let alone cook!
In spite of all outdoor inconveniences, I managed to make Leftover Pizza on Friday and a yummy cauliflower snack on Saturday.
Remember last week? I know it was a loooong time ago. Here. I'll refresh your memory. I made roasted veggies on Sunday. Then, I reused them on Wednesday. Well, after all that there was STILL a tiny bit left. So, in brilliant Pizza Friday tradition...
I rolled out the dough...
Slathered it with Ricotta...
Added the rest of the roasted veggies...
And baked it at a ::NEW BAKING TEMPERATURE!:: of 425.
It made the crust amazingly brown and crispy!
Why did we never think of that before?!
On to Snack-y Saturday. When I made allll of that roasted veggie deliciousness, we discovered that there was a BIT too much cauliflower. And broccoli. A huge serving bowl full. I utilized the raw cauliflower in a recipe. Of course, now I can't find the exact recipe. But it was really good, trust me.
I remember that I sauteed 2 pans full (1 layer in each pan) of lightly salted cauliflower with 1 1/2 tbs coconut oil in each. I left it sitting on each side until they were brown.
Then I stirred in the sauce. It had water, garlic powder, honey, diced onions, and a bunch of other things in it. I am going to try to find the recipe asap and post it.
I just kept stirring it all until there was no liquid left.
It was so easy, as long as the cauliflower is cut, cleaned, and dry.