Tasty Tuesday – Roast Cauliflower and Zucchini Lasagna

OK, I have to admit, neither of these things is particularly appealing at the moment. Maybe if I didn’t have to cook them in my 80+F house I’d be into it. There are a few weeks out of the year when I long for air conditioning!

However, in the days before the heat wave, these were both lovely dishes.

I have always been a broccoli girl. I will eat cauliflower, but I haven’t really enjoyed it. Too bland. That all changed when I found a recipe for roasting it. Oh my. It is so good. The roasting gives it a bit a carmelization and heaps more flavor. We’ve had it several times this way and I don’t think I can go back to steaming. So tasty!

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I also recently made Zucchini Lasagna. I used to do a meatless meal once a week, but hadn’t done so for a while. The last few weeks, I’ve reinstituted the plan and it’s great. This lasagna was terrific. I wanted to try out some of the vegetarian fake meat so I used that instead of ground beef or turkey. It tasted good, but still has a surprising number of calories – in the future I will probably just stick with vegetables only or add real meat.

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The lasagna was rich and flavorful – I’ll definitely make it again.

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Now I just need how to feed my family without cooking for the rest of the summer!


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