Look Out For Cauliflower

Hey all,

It’s been a while! I’ve been experimenting with different types of foods and lately my recipes just aren’t up to par. But I have a good feeling about my next project…cauliflower pizza dough! I’ve been craving some pizza lately and I have to try this!

Stay tuned for cauliflower pizza crust and more cauliflower recipes (because it’s pretty awesome)!

Roasted Potatoes

photo 5 (3)

Ingredients:

6 medium-large sized potatoes

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon black pepper

Instructions:

Rinse and dry potatoes. Cut into small chunks. Preheat oven to 400 degrees and line baking sheets with parchment paper.

When potato chunks are dry, place in bowl. Toss with oil, salt, and pepper. Place in single layer on trays. Bake in preheated oven for 30 minutes, flipping potatoes once. Heat in oven for 30 more minutes or until golden brown.

Slow Cooker Chickpea Soup

photo 5Ingredients

6 cups vegetable broth (homemade or canned)

2 cups tomato sauceĀ 

1 can chickpeas, rinsed and drained

1/2 cup uncooked rice

2 teaspoons garlic salt

1 teaspoon black pepper

7 cups spinach, choppedĀ 

Freshly grated Parmesan cheese for garnish

Instructions

Combine vegetable broth, tomato sauce, chickpeas, and rice in slow cooker. Stir in seasonings (you can add more or less of each depending on your specific tastes). Cook on high for 2 1/2 to 3 1/2 hours or low for 5 to 7 hours.

About 20 minutes before serving, stir in chopped spinach. Split into bowls and top with freshly grated Parmesan cheese before serving.