Grant has embarked on a 5 month journey to lose 50 pounds by his birthday. Because of this, I am attempting to find ways to cook healthier for both of us! I get Bon Appetit magazine each month & the recipies are challenging & different, but I want to try to make one of them each month. This recipie wasn't too difficult other than having to go buy LOTS of spices, but I'm sure they will be used again & again. The Oven Roasted Cauliflower recipie came from http://www.skinnytaste.com/ which Alyssa Rinaldi refferred us to. I love that website! So, here ya go.
Oven Roasted CauliflowerServings: 6 Serving Size: 1 cup Calories: 94
You will need:
A large, shallow roasting pan6 cups cauliflower florets (1 large cauliflower) cut small
3 garlic cloves, chopped
1/4 cup olive oil
kosher salt and fresh pepper
juice of 1/4 lemon
1/4 cup Parmasen cheese
Preheat oven to 450°F.
Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned. Place in a large shallow roasting pan and place in the center of the oven.
Roast for about 25-35 munites, turning florets occasionally so they are evenly cooked. Remove from oven and top with Parmigiano Reggiano and additional salt and pepper if needed.
You will need:
A large, heavy duty baking sheet, with at least 1inch sides
6-8 Large skinless chicken thighs with bone in
2 tablespoons or more of lime juice (fresh is better, but bottled is cheaper)*
1/3 cup orange juice*
3 tablespoons of chili powder*
1 tablespoon of smoked paprika (must be smoked, not just paprika)*
2 teaspoons grated orange peel*
1 teaspoon ground cumin*
1/2 teaspoon dried oregano*1/2 teaspoon kosher salt*
2 tablespoons EVOO
1 cup low sodium chicken broth
2-3 tablespoons fresh cilantro
Preheat oven to 400.
Place chicken thighs on baking sheet, sprinkle generously with kosher salt.
Drizzle with 1 tbsp lime juice, set aside.
Whisk *starred* ingredients together in small bowl.
Rub mixture all over chicken. Drizzle olive oil over chicken.
Bake for 20 minutes.
Increase oven temp to 425 & add 1 cup chicken broth, 1 tbsp cilantro, & turn chicken over.
Bake another 10 minutes.
Remove from oven & plate chicken, spooning juices over top & sprinkling left over cilantro over.
Allison's side notes***
-I bought chicken thighs with the skin on & bone in, but took the skin off myself. Saved me some money too!
-You can put quartered red potatoes with the chicken too, but we are attempting low carb so potatos are a no no.
-Both items can cook at the temperature of the chicken, no need for 450.
-We used frozen cauliflower b/c we always have some in the freezer. Works just as well as fresh.
- If cooking both at the same time, put cauliflower on the bottom rack & chicken on the middle rack
We hope you enjoy this as much as we did!
