I bought myself a new toy yesterday and I’m so excited. It’s a composter! Please don’t click away….I really am serious. I’ve always composted my yard waste and used it in my flower beds and vegetable garden but I’ve always wanted a covered container for my kitchen scraps that I just throw in the garbage. I found out that our county environmental agency sells them cheap and I assembled it last night.
Apparently my new composter puts out cute little boys when you put in organic garbage. Who knew?
In honor of my new purchase, I had to make a recipe that I would have scraps to begin my black gold process. This recipe is my absolute favorite way to eat cauliflower because it is so simple and you know where I threw my leaves and stems this time….
1 large head cauliflower, florets removed
2 large cloves garlic, chopped
3-4 Tb extra virgin olive oil
salt and freshly ground black pepper
1. Preheat oven to 450 degrees. Place cauliflower on large sheet pan and drizzle with olive oil. Using your hands, mix until evenly coated with oil. Add garlic, salt and pepper and mix again.
2. Roast in the oven for 20-25 minutes, stirring often, until cauliflower is caramelized and brown. Serve immediately.
- Serving Size: 1/5th
- Calories: 115
- Sugar: 2g
- Sodium: 35mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Holly Savage says
Cool! I might need to get me one of those. You’ll have to let me know how much it cost.