Last week during the cleanse, I was running out of ways to creatively eat enough servings of vegetables every day. Then my friend Kandice told me about her roasted cauliflower recipe (actually both recipes are from Kandice).
1 head of cauliflower, I used white but you could do purple, green or yellow
3-4 cloves of garlic chopped
Red Pepper flakes
Cut the cauliflower florets into smaller, bite size pieces discarding the stems. Then chop up the garlic cloves, I think I did 3 and that roasted garlic was so good I wish I’d done a few more. Throw cauliflower and garlic into a bowl then drizzle it with olive oil making sure there it is all nicely coated. Then sprinkle in red pepper flakes (warning: a little goes a LONG way) and kosher salt and toss it all together. I actually left out the salt because of the cleanse.
Then pour the mixture into a deep pan that is lined with foil. Roast at 375-400 for 20-30 minutes until they are slightly browned and softened. Stir occasionally so no one side gets too burnt. This was absolutely delicious!
This was a really easy recipe that I definitely want to try again.
3-5 pound pork or beef pot roast
1 jar pepperoncini peppers
4 small or 2 large beef bouillon cubes
Season the pot roast with salt and pepper than place in the crockpot. Next pour the juice from the pepperoncini jar into the crockpot. Then cut the stems off the peppers and toss the peppers into the crockpot. Add the bouillon cubes and then 1/2 a cup to a cup of water.
Cook for 6 hours on low or 3 hours on high. Add more water if necessary. The meat should pull apart easily.
I wish I could have let this cook a little longer or that I hadn’t taken it out right at 6 hours because we didn’t eat dinner for quite a while after that and it just sat. Sadly I didn’t get to try it, because we didn’t have any left overs, but this would be great for sandwiches.