Roasted Cauliflower with Mustard Vinaigrette

Hello!  I hope all is well with everyone.  I am doing great although feeling a little out of sorts.  I can't seem to get a routine going. I do best when I have a predictable schedule.  Boring for  many but I like the structure.  While in Austin, I had a great daily routine.  Awake around 5:45, do my Barre 3 exercise, drink hot lemon water, get ready for school, have green juice and breakfast.  After school, walk if weather and daylight cooperated, write a blog post, and in bed by 9:30 or 10.  Even this summer I did great.  Up at 6:30, out for either a walk or Barre3, then lemon water, breakfast with mom, in bed by 10.  Since I got settled in my house, I am all over the place.  I get up late (like 7 or 8), drink tea, read the paper. Usually forget about the lemon water.  Try to work in exercise sometime in the afternoon.  In bed at 11.  I am not getting my blogs written. What am I doing?  I don't know. I do a lot of reading, sitting around, making lists of things I need to do.  This is completely not working for me.  I have considered setting an alarm to get up and get rolling with exercise, etc, but then I think, what a luxury to just go with the flow.  I just should just enjoy it.  I am torn really.  I think I actually will start with the alarm and getting exercise in early, drink my lemon water and aim to get to sleep by 10.  I usually feel better and actually get more done. Hmm. 

It sounds like I am doing nothing but I have done quite a bit of working training to teach the Kaplan nursing board review class. I am learning alot and love it.   I also filed my DBA for my business with the county….I am officially Triad Healthy Chef!  I set up a business bank account, talked with the state to make sure there are no state requirements, and checked in with the health department for anything with them.  So I have indeed made some progress.  I have a meeting this week with an integrative medicine doctor and hope I can collaborate with her in some way.  I am on my way to health coaching/personal chef work.  It just takes time! 

On a completely random note,  I got my hair cut.  Terrible picture but you get the idea. I love it.  I cut 4 inches off!  I can tell I am older because years past I would have worried about what it would look like and gradually cut it.  This time, all off in one sitting!  So nice to be in my 50s!  Our culture places so much pressure on us for how we look…hair, clothes, makeup, body shape and size.  It is so unhealthy and unnecessary.  We are who we are.  No one really cares what your hair looks like!  I see some progress in the media for better body image, but often it is getting people to accept being overweight.  My stance is, we all need to be at a healthy weight, eat real, nutritious food, and be active.  Striving to look  like Kate Hudson, or some other celebrity is not it. Running a marathon not required.  So what if you carry a few pounds, are short, have frizzy hair or wrinkles.  But you do need to be active, eat unprocessed food, avoid environmental toxins, manage stress, experience joy and happiness.  The length of your hair, not important! 

So on with something delicious to eat.  It is full on Fall, and we even had a tiny bit of frost last night.  None on the ground but I saw a little on my neighbor's roof.  I think when it is cold, roasted vegetables hit the spot.  Easy, not much prep, the oven heats up the kitchen, and the food is nice and comforting.  For this batch, I modified a recipe in Gwyneth Paltrow's Its All Good cookbook for cauliflower roasted with garbanzo beans. I added winter squash. All you do is toss the chopped veggies and beans with olive oil, salt and pepper, and roast in a hot oven until very tender and browning.  Once done, toss in a large bowl with a sauce made with olive oil and mustard.  Top with a little chopped parsley.  I could have eaten the whole pan, but made  myself save some for another day.  So good.  You can learn this technique and then use whatever you have on hand.  Roasting vegetables is a great way to use up the odds and ends that hide out in the fridge.  Don't let them rot, roast them! 

And since you have to have a few kitty pictures, my cats have been playing in the bathroom.  Red drinks from the toilet all the time, and both play in the big bathtub  Beau must have taught them….he always drinks from the toilet, and in the summer sleeps in the tub.  Pets! Anyway, it'a a rather random post today, but at least it is something.  And the roasted cauliflower is totally worth scrolling through cat photos! 

Roasted Cauliflower, Winter Squash and Garbanzo Beans

by Catherine Craig

Prep Time: 10 minutes

Cook Time: 45 minutes

Keywords: roast side gluten-free vegan vegetarian butternut squash cauliflower chickpeas fall

Ingredients (2 - 4 servings)

  • 1/2 large head cauliflower, cut into florets
  • 1 1/2 cups winter squash, peeled and cut into small dice (butternut or kabocha)
  • 1/2 cup cooked garbanzo beans (canned is fine, rinsed and drained)
  • 4 Tbsp extra virgin olive oil, divided
  • 1 Tbsp Dijon mustard
  • 1 Tbsp brown or yellow mustard
  • 1 Tbsp apple cider vinegar
  • salt and pepper
  • 1/4 cup chopped fresh parsley


Preheat oven to 400.

On a large baking sheet, mix the cauliflower, squash, and garbanzo beans, tossing with your hands. Drizzle with 2 Tbsp olive oil, a big pinch of sea salt and few grinds of pepper. Mix together with your hands to coat it all well. Spread out into a single layer. Put in the hot oven and cook for 45 minutes, stirring occasionally, until everything is tender and browning nicely. Adjust the cooking time based on your oven and the size of your pieces.

Meanwhile, whisk together the remaining 2 Tbsp olive oil, the two mustards, the apple cider vinegar, a pinch of salt and few grinds of pepper. Set aside.

When the vegetables are nicely roasted, carefully scoop them into a large bowl. Drizzle with about 1/2 of the dressing, mixing well. Taste. Add more dressing and salt and pepper as needed. There should be enough dressing to really taste it and nicely moisten the cooked mix. Mix in the parsley. Serve. You can drizzle with a little more dressing and garnish with more parsley as desired.

Serves two hungry people or 4 as a small side dish.

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