My Bon Appetite Food Lover's Cleanse cookbook came yesterday and I am LOVING it. The book is divided by season, which I am a big fan of because I'm into the whole seasonal ingredients thing. They also have you make extra food so you can have leftovers for the next day, like it's built into the cleansing menus. Yup, that's right, they have cleansing menus for every season. The menus include 14 days worth of meal planning and a thorough shopping list. Those people at Bon Appetite know what they are doing.
I have already dogeared the winter recipes that are my top priority and there are some good ones! I am a freak and have already made one of the recipes. The roasted cauliflower with thyme and olives is so so good. I threw a couple of olive oil fried eggs on there so my husband wouldn't complain that we were having "weeds" for dinner. Check out how easy this recipe is. It says it serves 4 and 1 lunch the next day, but it didn't make it to the leftover stage in our house. Enjoy fellow food lovers!
ROASTED CAULIFLOWER WITH THYME AND OLIVES
ADAPTED FROM BON APPETIT'S FOOD LOVER'S CLEANSE
2 T olive oil
1 large head cauliflower cut into pieces (or those precut bags from Trader Joe's if you have too many children like me)
Sea salt to taste
1 T fresh thyme leaves (about 5 sprigs)
1/4 C Kalamata olives, rinsed, drained, pitted and halved
1 1/2 t finely grated orange zest
red pepper flakes to taste
Preheat oven to 425. Toss cauliflower in oil. Sprinkle with salt and thyme. Spread onto parchment lined baking sheet (easier clean-up). Roast the cauliflower, stirring and flipping once, until evenly browned. Probably about 20-25 minutes. Take off the heat and toss with olives, orange zest, and red pepper flakes. Check for seasonings and then fry those eggs in some olive oil and you have a quick, delicious dinner.