Broccoli & Cauliflower Salad

My mom taught me to make this years ago, and I thought it sounded so strange when I read the ingredients. But they all work so well together! This is a delicious lunch--I love to stuff this into a pita bread.

Broccoli & Cauliflower Salad

1-2 Tbsp. minced red onion
2 Tbsp. light ranch dressing (I like Hidden Valley)
1 oz. low-fat cheddar cheese
1/2 cup finely chopped broccoli
1/2 cup finely chopped cauliflower
20 grams of raisins (about 1-2 Tbsp)

Combine all in a bowl and stir together. Stuff into a pita pocket or just eat it straight out of the bowl.

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Roasted Cauliflower with Parmesan

This is my VERY FAVORITE vegetable-- I can eat an entire head of cauliflower in one day this way, that's how good it is.

(This is more of a cooking method than a recipe, because you can adjust the amount of oil and cheese depending on how many calories you want to spend). This is how I usually make it:

1 head cauliflower
2 tsp. olive oil
8 tsp. grated parmesan cheese (2 Tbsp + 2 tsp)
salt & pepper
garlic powder

Preheat the oven to 425. Spray a casserole dish with cooking spray. Cut the cauliflower into bite-sized pieces, and put them in the casserole dish. Drizzle with the olive oil (I have one of those pump sprayers, where you just fill it with oil, pump the top, and then spray--I like that, because it gets more coverage). Sprinkle with parmesan cheese, salt, pepper, and garlic powder. Toss it all together with your hands, to coat the cauliflower. Bake UNCOVERED for about 30-40 minutes--for softer cauliflower, cook longer. I usually take it out when it starts to brown, like in the picture.  Makes 4 servings.

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