Ahhh, the holidays are over. Thanksgiving, Christmas, New Years: the trifecta of bad (but delicious) eating. It’s no mystery why so many people list “lose weight” or “get back into shape” as one of their New Years resolutions. All things considered, life is pretty good for most of us. We don’t have to hunt or forage for food, worrying whether or not we’ll have enough to last the winter. The amount of physical labor required by us on a regular basis is almost non-existent, maxing out at carrying groceries up some flight of stairs for some. In comparison, life is good, but life is also sedentary and this does lend itself to its own set of problems.
So, the punch line to this little diatribe of mine (since I’m sure you’ll nodding away right now) is to eat well and inject some exercise in your regular routine. We try to keep it pretty healthy here at DinnerCakes (when it’s not baking, as Heather shudders reading this) so I strongly recommend you try some of our recipes if you haven’t already. We’ll keep pumping them out and welcome any feedback you may have, whether it be on issues with a meal, requests for a particular type of recipe or simply to let us know how things are working out.
Anyway, back to the recipe! Since my first experiment with cauliflower was so successful, I decided to try another. This is a simple roasted dish that would work well as a side. While cauliflower is in season right now, the asparagus is not. That aside, this is a great dish.
Cauliflower cooks a bit slower than asparagus, so be sure to cut into small florets (smaller than the pictures here).
3 tablespoons olive oil
½ teaspoon salt
1/8 teaspoon ground black pepper
1 bunch of asparagus; chopped into threes
1 head of cauliflower; chopped
3 garlic cloves; minced
Juice of one lemon
Preheat the oven to 450°.