I decided to try something new with my cauliflower from 9/10 Bountiful Baskets. I had seen a post about roasted cauliflower on the Bountiful Baskets Facebook page, so I went to my go-to site for recipes, allrecipes.com, to get ideas on how to season and roast the cauliflower. I decided I would serve it as a side to salmon, along with a box of long grain and wild rice.
For the roasted cauliflower, cut the head of cauliflower into even sized florets and preheated the oven to 400 degrees F. I added 3 Tbsp of olive oil and 1 Tbsp of minced garlic to a gallon size bag. Then, I added the cauliflower florets to the bag and shook to coat them. I added them to a baking pan I had sprayed with cooking spray, then sprinkled on some rosemary, about 1 tsp worth. I put the pan in the preheated oven. After 10 minutes, I stirred the cauliflower. I returned it to the oven for another 10 minutes, and the cauliflower had started to brown. I removed from the oven and set my broiler to low. I then sprinkled 1/3 cup of Parmesan cheese and 1 1/2 tsp parsley. I put the pan under the broiler for another 5 minutes until the Parmesan cheese had started to melt and the cauliflower was golden brown.
While the cauliflower was in the oven, I started on rice and the salmon. The rice was a boxed mix, so I just followed the directions on the box. The salmon I had on hand was frozen individually, and I thawed by putting in a sink of cold water for about 20 minutes. While it was thawing, I started heating my George Foreman grill. I cut open the packages and dried using paper towels. I brushed olive oil on both sides, this salmon did not have scales on one side like it sometimes does. If there are scales, I brush the olive oil only on the non-scale side. I seasoned it with lemon pepper seasoning, then put them on the grill. In just under 10 minutes, the salmon is done when it flakes easily.
In about 45 minutes, I had a filling meal. Salmon is one of K’s favorites, so I try to make it 1-2 times a month.
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