Donna's Curry-Roasted Cauliflower Rice and Lemon Pepper Asparagus

8 January 2016:  One of the challenges I have found with vegetables is finding the right herbs and spices to kick up the flavor so that they are enticing.  Both of these recipes pack a bunch with the addition of curry to the cauliflower and lemon pepper to the asparagus.  With just a short amount of cooking, these dishes are tasty enough to be the star of the dinner show!  Best, Donna:

Donna's Curry-Roasted Cauliflower Rice

Ingredients:

1 head cauliflower, cleaned and in pieces

4 teaspoons coconut oil

1/2 teaspoon curry powder

Salt and pepper to taste

Method:

Preheat oven to 400 degrees F.  Line a baking sheet with foil and spray with cooking oil.  Place cauliflower pieces in a bowl and gently mash with a meat tenderizer until the the pieces are the size of rice granules.  (Alternatively, you may use a food processor; however, the meat tenderizer is just as fast with less clean-up).  Add the oil, curry and seasonings and mix well.  Spread evenly onto prepared baking sheet.  Roast in oven for 15 minutes, then toss rice and roast for 15 more minutes.  Serve immediately.

Serves 3 - 4.

Donna's Roasted Lemon Pepper Asparagus 

Ingredients:

1 pound asparagus, cleaned

1-2 Tablespoons olive oil

1/2 teaspoon lemon pepper

Salt and pepper to taste

Meyer lemon slices

Method:

Preheat oven to 400 degrees F.  Line a baking sheet with foil and spray with cooking oil.  Place spears on foil and drizzle with oil and sprinkle with seasonings.  Could foil around spears and seal to form a packet.  Bake for 15 minutes and serve immediately,

Serves 3 - 4.

Copyright 2016.