Where has this year gone? I seriously can’t believe that it is about to be May. We have every weekend until the middle of June planned out!
I will be attending two food blogging conferences in the upcoming months plus our family vacation. Not too excited about fitting into a swimsuit but I’m ready to take little Olivia swimming. She has two swimsuits, a cover-up, white hat and some cute heart sunglasses. You can say that I am one proud mama.
This weekend we were able to spend some time at home getting the house ready for guests in the upcoming weeks. We also managed to do some family grocery time at our local Sprouts Farmer’s Market. It’s a new store that opened up this last week and I am already in love with the fresh produce and meat selections.
While I was there I managed to buy A LOT of produce. They had 4 cauliflower heads for $5.00.That is just insane. Cauliflower is one of my favorite vegetables and I prefer it to be roasted. Oddly enough I have a strange addiction to anything pesto at the moment, so I had to add some to the cauliflower to try it out.
ENJOY ~ Meagan
Pesto Roasted Cauliflower
Yield: 2-3 servings
Prep Time: 5 minutes
Cook Time: 35-40 minutes
Total Time: 45 minutes
1 head of cauliflower
2 Tbsp olive oil
1/3 cup pesto with basil
salt to taste
Preheat the oven to 400 degrees.
Chop the cauliflower into bite size florets and place in a bowl.
Pour in the olive oil and pesto. Using a spoon or your hands mix the cauliflower so that the florets are all coated.
Place on a baking sheet and cook for 35 to 40 minutes. Stir the cauliflower at 15 minutes.
Remove when done and sprinkle with salt.