Beyond the Bite

Get Beyond the Tick Bite and Eat Right For Your Life.

AIP Paleo Yellow Lebanese Rice (Keto, Low-FODMAP)

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Today’s recipe comes from an authentic cookbook covering all cuisines throughout the Far East.  Many of the recipes take many hours to prepare, as the typical cooking procedures are low, slow, and long.  However, this yellow rice is quite the opposite.  Once I laid eyes on the original, grain-based recipe, I was determined to make it into an AIP-friendly dish.  I used riced rutabaga, as the FODMAPs in cauliflower are still quite bothersome to my gut, which is why I also replace the typical diced onions and garlic for a bit of green onion.  Overall, I am thoroughly pleased to say both the texture and taste of this dish is very satisfying.  I served mine with Jo Romero’s Lemon Chinese Chicken, which is the perfect addition to make the ultimate, comfort food kind of meal.  If you want to get truly authentic with your meal, serve your rice with sliced hard boiled egg, banana, roasted cashews, and a few coriander sprigs for garnish.  Last but not least, put everything in a bowl and slowly devour with chopsticks and a big smile on your face, because let’s face it, it’s just that good.

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Yellow Lebanese Rice

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(Serves 4-6) 

Ingredients

  • 1 large rutabaga (4-5 cups total)
  • 1 tbsp turmeric, ground
  • 1 cup coconut milk, full fat
  • 1 tsp sea salt
  • 1 cup green onion, chopped
  • Cilantro, fresh
  • 1 tsp lemon zest
  • 2 tbsp coconut oil

Process

  • Peel rutabaga, cut into chunks, and pulse into rice-size pieces in a food processor.
  • Heat coconut oil in a large skillet over medium-low heat, stir in the turmeric powder until fragrant and then add in riced rutabaga.
  • Sprinkle with sea salt and toss around until the rutabaga is fully coated in the turmeric, allowing to sweat for 2-3 minutes.
  • Sprinkle in chopped green onion, turn the heat to medium-high, and pour in the coconut milk, allowing the mixture to come to a simmer and cook for another 2-3 minutes, then cover the pan and allow to cook a remaining 4 minutes until coconut milk has evaporated and rutabaga is soft.
  • Remove and garnish with chopped cilantro.

 

 

1 Corinthians 13:1 “If I speak in the tongues of men or of angels, but do not have love, I am only a resounding gong or a clanging cymbal.”

Grilled Cauliflower Steaks with Ginger Plum Sauce

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 After a two week break, school is up and started again.  This quarter I am taking European cuisine, Garde Manger, Latin cuisine, and a lecture class on Sustainable Purchasing.  I am enjoying them all greatly, and especially look forward to learning more about purchasing foods, as this will certainly come in handy in my future business.  Before school started, I decided to get my kitchen juices flowing again.  Over break, my boyfriend and I went back to CT and MA, and while we did cook a couple meals, I felt as though it had been years since actually experimenting and trying out a new recipe.  So, with an empty Sunday in front of me, I decided to go head and change the typical meat dish up with the cauliflower still sitting in our fridge from before break.  I’ve always seen grilled cauliflower, but wasn’t sure if I’d like it.  However, I absolutely love crispy roasted cauliflower, and once I tasted this recipe, I realized grilling it wasn’t far off.  The cauliflower gets tender, with a nice char on the outside.  The smaller florets also get nice and crispy.  The plum sauce on the other hand, is something I dreamed up while standing in the produce isle of Publix.  I think the workers were a bit worried for me, as I stood there staring at ingredients mumbling flavor combinations to myself.  If they only knew! Overall, the dish came together fantastic, as the sauce is a sweet, sour, and bit earthy from the thyme, which accents the smokey flavor of the cauliflower quite well.  This dish can be served a long with meat as a side, or easily as the main star (sans the meat).  It’s your choice, so enjoy!

IMG_1369Grilled Cauliflower Steaks with Ginger Plum Sauce

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(Serves 4-6)
Ingredients

  • 1 whole cauliflower
  • 1 1/2 cups thinly sliced white onion
  • 4 plums, peeled, 1/4 inch slices
  • 1/4 tsp sea salt
  • 1 tsp ground ginger
  • 1/4 cup balsamic vinegar
  • 2 tbsp maple syrup
  • 1 tsp minced fresh thyme
  • 2 tbsp olive oil
  • Sea salt for sprinkling on cauliflower

Process

  • Place 2 plums, onion, sea salt, ground ginger, vinegar, and thyme in a sauce pot, allowing the mixture to come to a boil, then reduce it to a simmer, letting the mixture thicken and the onions soften.
  • Once the sauce has reduced, add in remaining 2 plus, stirring until combined.
  • Cut cauliflower into 3/4-1 inch thick steaks, rub with olive oil, and sprinkle generously with sea salt.
  • Preheat grill to high, and once hot, place cauliflower on it, allowing them to cook 5-6 minutes per side until nicely charred.
  • Remove cauliflower from the grill and serve with ginger plum sauce.

 

 

 

 

 

Psalm 119:7 “I will praise You with uprightness of heart, When I learn Your righteous judgments.”

Tigernut Flour and Flake Blueberry Crisp (AIP, Paleo, Vegan)

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We all have dishes that our friends or family made for us growing up that automatically take us back to our childhood.  There are quite a few from my mother, specifically, that bring back an abundance of happy memories.  One of these is  blueberry crisp. Therefore, with a few new bags of Organic Gemini products on hand, I decided to replicate my childhood favorite.  If you are new to tigernuts, they are not a nut at all, rather a starchy tuber grown throughout the Mediterranean and surrounding locations.  They are rich in prebiotics, which are ultimately responsible for keeping your gut bacteria happy.  Today’s recipe uses both tigernut flour and sliced tigernuts, the latter being both very similar to oats in both texture and taste.  Overall, the recipe could not be easier, and the end result is a sweet, oozing, berry-full dessert that is sure to please anyone.  I decided to amp things up a little and serve mine with some coconut whipped cream, which I have included below in the recipe notes.  This cool, sweet, and creamy topping highlights the crunchy topping and bursting berries underneath quite well, turning it into a scrumptious dessert for your Fourth of July!

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Blueberry Crisp

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(Serves 12)
Ingredients

Process

  • Preheat oven to 350 degrees.
  • In a food processor, pulse together tigernut flour, tigernut flakes, coconut sugar, and sea salt.
  • Pulse in palm shortening until the mixture is crumbly and sticks together.
  • Place blueberries in a 8×8 inch square baking pan and cover with crumble topping.
  • Place in preheated oven and bake for 35-45 minutes until top has browned and berries are oozing and bubbly.

Recipe Notes

Coconut whipped cream: chill 1 can of full-fat coconut milk overnight, then scoop out solids into a bowl, add 2-3 tbsp coconut sugar, and whip until fluffy.

 

 

 

 

Jeremiah 17:9-10 ““The heart is deceitful above all things, And desperately wicked; Who can know it? I, the Lord, search the heart, I test the mind, Even to give every man according to his ways, According to the fruit of his doings.”

Refreshing Watermelon Limemade (AIP, Paleo, Vegan)

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This year is my first summer in Nashville.  Just as I have been told for years prior to moving, it gets HOT, so hot it’s pretty much impossible to eat outside without feeling queasy.  Therefore, I decided to keep things light and refreshing for the household and make some limeade, or lemonade, as some would say.  If you cannot tell by the pictures, this drink is extremely thirst quenching.   Everyone in the house loved it, especially since I served it while the boys were in the garage-turned-recording studio, sweating their butts off playing drums and keyboard.  No one could get enough, and it was gone before I could blink! Exactly what I wanted. If you do not have watermelon, I would imagine any other melon, or even berry, such as strawberry, would taste fantastic!   Overall, this watermelon limeade is the perfect summer drink for anybody.  So sit back, relax, sip up some cold goodness, and try not to melt in this hot summer heat (which, by the way, I do love. No complaining here!)

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Watermelon Limemade

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(Serves 6-8)

Simple Syrup

  • 1/2 cup water
  • 1/2 cup coconut sugar

Limemade 

  • 6 cups watermelon – scooped out from one very large melon
  • 3/4 cup lime juice
  • 3-4 cups cold water

Watermelon Ice Cubes

  • 1-2 cups watermelon cubes or balls (using a melon baller)

Process

  • Place simple syrup ingredients together in a small sauce pot and allow the mixture to come to a simmer, allowing to cook until sugar has dissolved in the water.
  • To make the limeade, blend the watermelon until smooth, then filter through a fine mesh sieve and return to blending agent.
  • Pour in lime juice and simple syrup, into the watermelon and blend until smooth, then pour it into a large pitcher, finishing off with the cold water and stirring to combine.
  • Make the watermelon ice cubes by cutting watermelon into cubes or balls using a melon baller and placing them in the freezer to freeze until solid.
  • Serve each glass of watermelon limemade with 1-2 frozen watermelon ice cubes, a long with 4 regular ice cubes.

 

 

 

 

 

Psalm 121:7-8 “The Lord will keep you from all harm— he will watch over your life; the Lord will watch over your coming and going both now and forevermore”a

Vanilla Sugar Cookie Dough Ice Cream (AIP, Paleo, Keto-Friendly)

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It is never too early to start working on killer ice cream recipes for the summer. In fact, I begin messing around with this cookie dough ice cream this past March when we had a few 70-80 degrees here in TN.  I have always been a huge fan of cookie dough, because, well, who isn’t? Add that creamy, sweet, cookie-deliciousness to ice cream, and you’ve got one dang amazing treat.  Because I cannot eat chocolate due to mast cell induced histamine issues, I decided to go with a simple sugar cookie dough instead of the typical chocolate chip cookie dough.   My goal was to make it just as scrumptious, and man, did I succeed.  It is a rather rich ice cream, so be sure to have friends around to share it with, as devouring the entire batch yourself probably won’t leave you feeling to spiffy. Overall, this ice cream is sure to satisfy all your cravings for a cool treat this summer.

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Vanilla Sugar Cookie Dough Ice Cream

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Ice Cream Ingredients

  • 21 oz of full fat coconut milk (1 1/2 cans)
  • 1 tbsp vanilla extract (or) powder for AIP
  • 1/2 cup coconut sugar
  • 4 egg yolks (omit for elimination phase AIP)
  • Dash of sea salt

Cookie Dough Ingredients

Process

  • Whisk together coconut milk, vanilla, sea salt, and coconut sugar in a sauce pot over medium-low heat until sugar and salt have dissolved.
  • If using, break the egg yolks into a separate mixing bowl and slowly temper in 1/2 cup of the warmed coconut milk, whisking vigorously to ensure the eggs do not scramble.
  • Whisk the tempered egg mixture back into the sauce pot and remove from the heat, allowing to cool completely before churning.
  • To make the cookie dough, use a food processor or hand mixer to combine cream the coconut sugar, vanilla extract, and fat of choice.
  • Whisk together the dry ingredients and add to the wet mixture, mixing until a dough has formed.
  • If the dough is too wet, stick in the fridge to firm up, otherwise create bite-size pieces of cookie dough with your fingers, placing them on a platter to later drop into the ice cream.
  • Once the coconut milk mixture has chilled, pour into prepared ice cream machine and churn 10-15 minutes until beginning to thicken, then slowly drop in the cookie dough bites, allowing the mixture to churn another 5-10 minutes until the consistency of soft serve.
  • If you would like your ice cream harder, scoop into a shallow dish and place in the freezer.  Otherwise, serve ice cream as is and enjoy.

Recipe Notes

Almond flour can be used in replace of the tigernut flour.
Make keto-friendly by subbing out the sugar with your favorite sugar substitute and use a low-carb flour such as almond, in place of the cassava and tigernut.

 

 

 

 

Psalm 56:4 “ In God I will praise his word, in God I have put my trust; I will not fear what flesh can do unto me.”

Roasted Radish Hash (AIP, Paleo, Keto, Low-FODMAP)

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I’ve dedicated the year of 2016 to sharing more recipes that reflect my personal daily eats while following the AIP combined with low-FODMAP, low-histamine, and Ketogenic.  Therefore, with the past and present winter months being full of radishes from various local providers, I decided to get creative with how I chose to enjoy them.  Let’s face it, there is a big misconception surrounding radishes and their versatility.  Yes, they are fantastic served on salads, yet what makes them limited to being raw and only raw?  As previously seen in my Bacon Fat & Chive Roasted Black Radishes, I love sticking radishes in the oven. For me, they are the equivalent of roasted sweet potatoes or squash, without all the carbohydrates and starches that my body has difficulty handling. As far as today’s recipe goes, I tried different variations of this hash, the first being made in a skillet, the second being in the oven like today’s recipe.  What I discovered is that the texture of the radish is completely different in both cooking methods. I use black radishes because they are bigger and tend to have less water content then Easter egg radishes, however, I have successfully used the later variation as well. You will notice that 20 minutes or so into the baking time that some of the radishes will begin to burn.  That is ok! The outsides get a little burt and crispy, while some of the radish near the middle of the pan remain a bit soft.  Together, the crisp and tender bits come together to make a delicious hash that satisfies the desire for a bit of saltiness, a bit of crunch, and overall a versatile hash that can easily be eaten on its own or served for any meal of the day.

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Roasted Radish Hash

Print Recipe

(Serves 1-2)
Ingredients

  • 5 cups shredded radishes
  • 1/4 cup finely chopped fresh dill
  • 1 tsp sea salt
  • 1-2 tbsp extra virgin olive oil

Process

  • Wash and dry radishes, then cut them in two and shred in a food processor using the shredder attachment.
  • Lay the shredded radish out on a paper towel, cover with another, and press out any extra moisture from the radish.
  • Preheat the oven to 425 degrees.
  • Transfer the radish to a large baking sheet lined with parchment paper, drizzle with oil, sprinkle with sea salt and chopped dill, tossing around until fully coated, then spread out the radish in an even layer across the sheet.
  • Once preheated, put the baking sheet in the oven and allow the radishes to roast until beginning to brown around the edge, 30 minutes.
  • For a little extra crunch, transfer the sheet to the highest baking rack and broil for 1-2 minutes until extra crisp, then serve.

 

 

 

 

Philippians 2:8 “And being found in appearance as a man, He humbled Himself and became obedient to the point of death, even the death of the cross”

Cassava Flour Sugar Cookies (AIP/Paleo, Vegan)

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 It has been over a year since I posted a sugar cookie recipe, and my, have the times of Paleo flours changed.  Last year I had great fun experimenting with different ratios, and came up with the perfect chewy yet crisp sugar cookie that even had an icing free of refined sugar.   Since then, tiger nut flour and cassava flour have come to dominate the world of Paleo flours, which is why I decided to make a new recipe utilizing a more readily available flour.  Of course, if you do not have mint extract, or you do not care for a minty sugar cookie, I encourage you to simply omit this ingredient and make them a regular, vanilla sugar cookie.  Overall, this recipe could not be easier. They have the perfect crumb and because they do not flatten on their own, rolling them out and using cookie cutters to make fun, festive shapes works fantastic.  Of course, you cannot have a sugar cookie without something to top it with.  I have made various buttercream that do not use refined sugar, however, I wanted to create one more a long the lines of icing that is lighter in texture and easy to spread.  All in all, I am thrilled to say I did just that by adding a bit of cassava flour to the mixture, which made for a spreadable icing that freezers great once on the cookies.  While it may sound odd to add flour to an icing, the cassava flour acts as what would otherwise be the starch component in a regular powdered sugar.  Because maple sugar is typically ground finer than other Paleo friendly, granulated sugars, it works best to make a smooth icing.  Overall, the cookies came out fantastic, however, I must admit, my favorite part is the icing. On that note, there are 8 days till Christmas…can you believe it?!

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Cassava Flour Iced Sugar Cookies

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(Yields 1 1/2-2 dozen)
Sugar Cookie Ingredients

Vanilla Icing 

Process

  • Preheat oven to 350 degrees.
  • Beat shortening, maple syrup, and vanilla in a standard mixer or food processor.
  • In a separate bowl, whisk together dry ingredients.
  • Add the dry to the went and beat until just combined.
  • Transfer the dough to a large sheet of parchment paper, use your hands to pat the dough down into a round circle, sprinkle it with flour, and then place another piece of parchment on top of it.
  • Use a roller to roll out the dough to 1/4 inch thick, then cut into desired shapes, continuing until all of the dough is used.
  • Put the sheet in the oven and allow the cookies to bake for 10-12 minutes until golden brown on the bottom.
  • Remove from the oven and allow to cool completely before frosting.
  • To make the frosting, puree coconut milk, maple sugar, vanilla, and shortening in a food processor.
  • Add in ottos cassava flour 1 tbsp at a time, then allow the mixture to puree for another 5 minutes until smooth.
  • Once the cookies have cooled, frost them with the icing and enjoy.

Recipe Notes

Add 1/3 cup maple sugar for more sweetness to the cookies if desired.
Replace vanilla powder with vanilla extract in the frosting if not on AIP.

For strict AIP coconut milk, make your own or use Natural Value brand.

In order to get the proper constancy of icing, do not stir the coconut cream into the coconut milk before using. Simply scoop out 1/4 cup of both cream and water to make the 1/2 cup measurement.

Alternatively you can use 1/2 cup of pure coconut cream.

I’ve made these into bars in a 8 inch pan, baking for 15 minutes at 350 degrees.

 

 

 

 

Luke 1:46-47,49 “And Mary said: “My soul glorifies the Lord and my spirit rejoices in God my Savior, for the Mighty One has done great things for me— holy is his name.”

Coconut Cauliflower Rice (AIP/Paleo, Keto)

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If you have been following Beyond the Bite for sometime now, you will know that I have a deep love for Asian cuisine.  When I first hit my brick wall with chronic Lyme, was half dead, running to and fro to NYC for surgery and various other appointments, the one food that I always wanted was Pad Thai.  I craved this dish so much so, that I sought out the best Asian restaurants in NYC that were friendly to gluten and dairy allergies, and ordered their Pad Thai.  I’ve talked about it a bit before, but there was a time were my body couldn’t tolerate me consuming any form of food do to my celiac artery being compressed, thus cutting off blood flow to digestive and surrounding organs.  Anyways, my point of me hitting on this
time in my past was to express how much I love Asian inspired food.  Despite the indescribable pain from eating with a compressed celiac artery, Pad Thai in the city was worth it, totally, all-the-way worth it.  Anyways, with this strong love for Asian food still burning strongly inside me, I decided to make a fun spin on cauliflower rice to serve at my families dinner a long side the slow-cooker pulled pork my mom was making.  Inspiration for this recipe also came from my uncle, who was visiting at the time.  He loves to eat oatmeal and rice in the morning, and one morning, he decided to cook it in coconut oil.  This reminded me how delicious rice and coconut were together, which is what led me to immediately get in the kitchen to create this recipe.  Overall, this rice is addicting.  You truly don’t need anything else on your plate (or bowl) aside from this rice.  It is simply that delicious.

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Coconut Cauliflower Rice

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(Serves 4-6)
Ingredients

  • 1 head of cauliflower
  • 2  tbsp of coconut oil
  • 1/2 cup coconut cream
  • 1 tsp sea salt
  • 1 cup chopped green onion
  • 2 limes (optional)

Process

  • In a food processor fitted with the shredder attachment, shred one head of cauliflower.
  • Heat coconut oil in a large frying pan on medium heat until hot, then add in cauliflower and stir around.
  • Add in coconut cream and sprinkle with sea salt, stirring the mixture around until the coconut cream is fully incorporated.
  • Cover the frying pan, turn the heat to low, and allow it to steam for 9 minutes.
  • Remove the top, turn the heat to medium, and stir in the chopped green onion, allowing the rice to cook for another 1-2 minutes, then serve, garnishing with lime wedges if desired.

Recipe Notes

I get my coconut cream from putting a can of coconut in the fridge overnight and scooping out the cream that is on the top.  You can also purchase pure coconut cream.

You can also “rice” your cauliflower using the “S” blade, depending on how fine you like it.

 

 

 

John 15:5,8 ““I am the vine; you are the branches. If you remain in me and I in you, you will bear much fruit; apart from me you can do nothing. This is to my Father’s glory, that you bear much fruit, showing yourselves to be my disciples.”

Anti-Grain Sweet Potato Flour Cinnamon Coffee Cake (AIP/Paleo)

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Awhile back, as I walked in the door when returning from a trip down to the tennis courts, I was hit with with a waft of cinnamon.  Yet not just any cinnamon, but sweet, maple cinnamon, as my mother was baking off her favorite Paleo granola recipe found in Paleo in 28, a cookbook by Kenzie of Cave Girl in the City.  This got my taste buds watering and therefore my mind thinking, and obviously, I simply couldn’t resist making a recipe that made one’s kitchen smell like a sweet, cinnamon wonderland much like my mother’s granola.  As the winter months come around, Anti-Grain’s vegetable based flours come into great use, as sweet potato, pumpkin, and butternut squash inevitably go with the flavors of pumpkin pie spice.   Simply by the smell, I knew that this coffee cake would easily win over the hearts and mouths of my “official taste testers.”  That being said, whenever I bake with vegetables like plantain or sweet potato, in order for the recipe to pass the taste test, the flavor of these ingredients must be undetectable.  While I personally  don’t mind this, my family and friends are a bit more picky in that they don’t like tasting “dinner in their dessert.”  Yet much to my surprise and delight, there was no hint of sweet potato or plantain in this coffee cake, causing it to be scarfed down quickly by those eagerly watching me take photos and waiting to dig in.  As for the crumble topping, I believe I may have just stumbled upon the beginnings of a new AIP friendly granola recipe that doesn’t use tiger nuts like my previously posted recipes.  All in all, this coffee cake has the perfect, ready texture on the outside, with a moist, decadent center that you cannot help but completely love.  Not only that, but it is a recipe sure to make your house smell absolutely amazing!

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Sweet Potato Flour Cinnamon Coffee Cake

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(Serves 8)
Cake Ingredients

Topping Ingredients

Process

  • Preheat oven to 350 degrees.
  • In a food processor, puree plantain, maple syrup, palm shortening, and vanilla extract until smooth.
  • Whisk together grain free baking powder, sea salt, and sweet potato flour in a separate bowl, then add to the food processor and puree until just combined.
  • Grease a 6×2 inch round cake pan and cut out a piece of parchment paper to fit into the bottom of the pan.
  • Evenly scoop the cake batter into the prepared pan.
  • To create the topping, pulse the banana chips, cinnamon, sea salt, and sweet potato flour until crumbly, then add in palm shortening and maple syrup, pulsing until a sticky crumble forms.
  • Transfer the crumble to the top of the cake batter and lightly press it down.
  • Place the cake in the oven to bake for 40-45 minutes, until the cake has pulled away from the sides and the middle is no longer wet when a toothpick is inserted.

Recipe Notes

Coconut oil can be used in place of the non-hydrogenated palm shortening.

 

 

 

John 10:7, 9-10 “Therefore Jesus said again, “Very truly I tell you, I am the gate for the sheep. I am the gate; whoever enters through me will be saved. They will come in and go out, and find pasture. The thief comes only to steal and kill and destroy; I have come that they may have life, and have it to the full.”

Tuscan Roasted Cauliflower (AIP/Paleo, Keto)

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 I am always looking for ways to change up the typical version of a recipe.  Yes, roasting cauliflower in some avocado oil with just a dash of sea salt is amazing, yet I didn’t feel that it would be sufficient enough to share with you all.  With the limited amount of ingredients when following the Autoimmune Protocol, it can be difficult to make recipes that are completely different in their flavor profile than the next.  Really, it just comes down to the different ratios and combinations of ingredients one uses that makes foods new and exciting to their tastebuds.  Therefore, while I could go on all month sharing recipes that are based off of Asian cuisine, I decided to take a turn towards Italian flavors, and more specifically, Tuscany.  On the Cooking Channel, there is a show that I have loved watching called “Extra Virgin.”  It is about a couple who moved to and fro Brooklyn, LA, and finally, Tuscany, where Gabriele Corcos is originally from.  The show is full of great recipes based off of real food sourced locally from the land right outside the families window.  Better yet, it is full of history and beautiful Tuscan scenery, something that I simply cannot get enough of.  With all that in mind, today’s recipe was my way of expressing just a bit of this Italian flare that I enjoy watching and absorbing through Debi Mazar and Gabriele Corcos.  Overall, I am happy to say that my inspiration shined through with great flavor in the end dish, and it was enthusiastically welcomed by everyone around the table.  Are there any cooking shows in particular that inspire you?

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Tuscan Roasted Cauliflower

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(Serves 2-4)
Ingredients

  • 1 head of cauliflower (1 lb)
  • 1/4 cup Kasandrino’s olive oil
  • 1 tsp sea salt
  • 1/4 cup chopped parsley
  • 4 garlic cloves
  • 1 tbsp lemon zest
  • 1/2 lemon – juiced

Process

  • Preheat oven to 400 degrees.
  • Cut cauliflower into like-size florets and place in a large baking dish.
  • In a small mixing bowl, whisk together olive oil, sea salt, lemon zest, lemon juice, and chopped parsley.
  • Put the garlic through a garlic press, adding it to the mixing bowl.
  • Pour the olive oil mixture over the cauliflower, tossing until fully coated.
  • Place the baking dish in the oven and allow the cauliflower to roast for about 30-40 minutes, or until done to your liking.

 

 

 

Romans 15:7 “Accept one another, then, just as Christ accepted you, in order to bring praise to God”