I don't really have a new years resolution this year, but I do have a goal. My goal is to make at least one recipe per week out of of one of the cajillion cook books that I own. Every time I go to a book store I am drawn to the cookbook aisle and no doubt find a new book that I somehow justify buying, even though I have stacks of cookbooks at home that haven't been cracked open in years. So, my goal, is to put those cookbooks to better use this year, to use them at least once a week. I may still ask for cookbooks for my birthday, but I will not buy another cookbook this year until I do justice to the plethora of books I already have. In order to make this goal achievable I did buy a weight watchers cookbook before the new year - it's justified because only one of my cookbooks is termed "light recipes" and I definitely needed recipes to help me stay on track with my points. Also included in this new goal is the bazillion cooking magazines that I own, those count, I'm allowed to source those for recipes too - but I will not buy another cooking magazine this year. Let's see how it goes.
This is a Weight Watchers recipe and I love it. The cauliflower had a good crunch and the spices made it really tasty. What I didn't eat straight I added to my salad and it was awesome.
1/2 cup serving = 0 WW points
1 spray cooking spray
1 small head cauliflower
1/2 tsp ground cumin
1/2 tsp ground chili powder
1/2 tsp salt
1/2 tsp black pepper
NOTE: I added the zest and juice of one lemon - next time, I'd just add the zest.
Preheat oven to 400°F. Coat a baking sheet with cooking spray.
Cut cauliflower florets into bite-sized pieces (there should be about 4 cups). Place cauliflower in a medium bowl and add cumin, chili powder, salt and pepper; toss well to coat.
Spread cauliflower on prepared baking sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving.
Rating = Good