I took some of the leftovers from the 1st Batch of the Mixed Cooked Vegetables and leftover Roasted Cauliflower and made a salad.
Continuing to tackle the challenge of eating more vegetables I decided to start cooking more cauliflower. Years ago I had roasted cauliflower for the first time but it was topped with mayonnaise - not exactly healthy. I’ve seen quite a few recipes for roasted cauliflower and decided to see what I had in the house to throw together. I’ve used this as a side dish and I’ve also taken leftovers and added it to a salad.
1 large head of cauliflower chopped in ~1 inch pieces
2-3 TBSP Extra Virgin Olive Oil
1-2 TBSP marjoram
salt and pepper to taste
1-2 TBSP pomegranate vinegar
2-3 TBSP diced parmesan cheese
Preheat oven to 450 degrees. Mix cauliflower, olive oil, marjoram, salt and pepper in a bowl. Spread onto a baking sheet (I line the sheet with foil). Bake for 20 min. Drizzle vinegar and sprinkle with parmesan cheese. Bake for another 5-8 minutes.
I have not been eating very many vegetables lately so I thought I'd try a different route. Decided to try a variety of cooked vegetables. This is the 1st group I cooked together. The vegetables tasted good. The next morning I took 1 cup of the vegetables and scrambled and egg with it. That was good.
1 TBSP Olive Oil
2 Cups Collard Greens
2 Cups carrots
2 Cups celery
2 cups bok choy
2 cups yellow squash
2 cups zucchini
2 cups mushrooms
Heat pan. Add olive oil. Add collard greens and cook until starting to wilt. Add carrots and celery. Cover and cook for about 5 min stirring occasionally. Add bok choy, cover and cook another 4 min, stirring occasionally. Add remaining ingredients. Cover and cook another 10 min or until desired consistency. Vegetables more soft than I like, won't cook as long next time.
I took what I could find in the fridge that sounded like it would be good and tossed it in the pan. Used the leftovers from this batch the same way I used with the 1st batch. I scrambled and egg with 1 cup of the mixture for breakfast and added romaine lettuce and roasted cauliflower to make a salad with the mixture for lunch.
1 TBSP Olive Oil
3 ½ Cups Collard Greens
2 Cups carrots
3 Cups celery
3 cups bok choy
3 ½ cups mushrooms
Heat pan. Add olive oil. Add collard greens and cook until starting to wilt. Add carrots and celery. Cover and cook for about 5 min stirring occasionally. Add bok choy, cover and cook another 4 min, stirring occasionally. Add remaining ingredients. Cover and cook another 10 min or until desired consistency.
