combine all seasonings and cheese in milk, and then toss cauliflower florets in a large bowl fully covering in seasonings and liquid. remove and place of lifted rack on baking sheet. bake at 400 degrees for 15-20 minutes until golden browned on the outside and lightly cooked inside.
dip in my spicy marinara sauce >
spicy marinara from scratch-
did you know? tomatoes are full of a cancer preventing phyto-NUTRIENT called lycopene) all the more reason to bring on all the marinara sauce :) mmm!
2 (non-bpa) cans of organic crushed tomatoes 3 TB. parm. cheese 1 tb. dried oregano 1 tb. dried basil 2 ts. black pepper 2 ts. sea salt (to taste) 2 TB. agave syrup or grade b- maple syrup (sounds crazy- i know, but with all the acidity in the tomatoes we need a little sweet. this will do the trick.) 1/4 cup fresh basil, measure than chiffon 1 ts. cayenne pepper 1 tb. your favorite hot sauce, (tapatio is a staple in our home) 1 ts. Red pepper flakes 4 TB. olive oil
Directions: SAUTE fresh garlic in olive oil, browning- not burning. (stir pretty continuously) have the cans of tomatoes open and ready before you start to brown garlic. once garlic begins to brown add in the 2 cans of crushed tomatoes. add in all dried herbs and other ingredients (except fresh basil). Simmer on low heat for 40 minutes to 2 hours. add in fresh basil 20 minutes before enjoying. taste and add in a little more salt if needed.
enjoy on literally anything- we love a great organic whole wheat pasta, or quinoa, or plate of veggies or on top of some homemade turkey meatballs! mmm.