Everyday Cooking Versus Holiday & Celebration Cooking: Cauliflower

April 26, 2012

Everyday recipes should include few ingredients and steps.  One can either make a big batch for multiple leftovers, or prepare with ease after a long day.  Roasted cauliflower is convenient and tasty:

1-2 heads of cauliflower

Salt, pepper, garlic powder

Olive oil, preferably in a mister

Preheat oven to 400 degrees.  Slice cauliflower florets ½ inch thick.  Mist with olive oil and sprinkle with seasonings.  Lay flat in roasting dish and bake 30-45 minutes, until golden brown on top.


I made the following cauliflower “couscous” recipe for Passover Seder earlier this month.  Here, cauliflower replaces a starchy grain, and uses figs, pistachios, turmeric, curry, onion, and coconut oil in a beautiful and delicious dish.

Cauliflower Couscous

Everyday cooking needs to be simple, fast, and tasty.  Holiday and celebratory cooking are occasions for recipes with multiple ingredients and more preparation time.  They tend to be higher in calories, but need not be full of sugar, poor quality fat sources, and processed ingredients.  They should contain ingredients dense with vitamins, minerals, phytonutrients, etc.

From what I observe, most Americans eat less than 2 (many less than 1) cups of cooked vegetables/day.  In my opinion, we should be aiming for 2- 5 cups of cooked vegetables a day, including as many colors, textures, and flavors as possible.  Raw vegetables are acceptable too, but not in lieu of cooked vegetables.

What are your favorite everyday vegetable dishes?  Celebratory vegetable recipes?  Please share!

Remember, you are what you eat.

In good health,



2 Responses to “Everyday Cooking Versus Holiday & Celebration Cooking: Cauliflower”

  1. karen Says:

    I loved your blog and the cauliflower couscous…Now into grilling veggies…eggplant, zucchini, red onions, scallions, asparagus, peppers in variety of color…mist with olive oil sometimes balsamic vinegar too…I use these all week! Karen

    • Dawn Says:

      We cook vegetables and share with the baby. She loves them!
      I enjoy eating a salad for lunch everyday with ingredients of nearly every color.
      Red = tomatoes
      Orange = carrots
      Yellow = peppers or mangos
      Green = musclin, cucumber, avocado and pistachios
      Blue = a little blue cheese
      Purple = grapes sometimes
      Pink = salmon and cranberries
      Brown = Balsamic Vinegar

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