On food

Snacking healthy: curried cauliflower

My days off are starting to consist mostly of cooking for what seems like hours. Truly considering the meal prep idea that so many rave about. I just can’t shake the thought that nothing tastes better than when it is fresh and hot! Any ideas and/or tips for a beginner are welcomed in the comment section.

My husband has a stomach that I like to refer to as The Abyss because it is a black hole of nothingness that is impossible to fill. This man could eat all day long if I allowed it. Worst part– he doesn’t gain a pound! How do I get those genes?

Funny story about my husband: for five straight years, he happily made at least 99% of our meals. Breakfast, lunch, dinner… he kept me full and giddy. Then, we decided to get eloped and NOW HE HAS FORGOTTEN HOW TO COOK. What happened to my sweet little chef? I sure do miss being spoiled. I guess it’s his turn now. Okay, maybe I’m being dramatic. He still cooks some. He’s my go-to for when we eat fish. I am the vegetable lady and he is the seafood dude. Even trade. I’ll upload some of his recipes one of these days. He truly is brilliant.

We generally eat a fairly healthy diet, but I find that our weak areas lie within our snacking. We’ve got a pretty bad obsession with junk food and things that we can open up and grub on immediately. Working out the kinks! Today, I’m sharing a yummy snack for my fellow savory-tooth people out there: curried cauliflower.




1 head of cauliflower
1 cup of cooked garbanzo beans
1/2 cup dried apricots, quartered
1/3 cup sliced almonds
1/4 cup parsley leaves
1 orange, juiced
Olive oil
2 tbsp seasoning salt
1 tbsp red pepper flakes
3 tbsp curry powder

Preheat oven to 400°F. Cut cauliflower into small pieces. Place on baking sheet and coat with olive oil, curry powder, seasoning salt, and juice from half of the orange. Bake for 22 minutes so the cauliflower becomes crispy and brown. Remove from heat and set aside.

In a large bowl, combine parsley, apricots, almonds, and garbanzo beans. Mix in cauliflower and dress with additional orange juice and a small drizzle of olive oil. Serve warm. (We put ours over quinoa, but this dish is perfect in a lettuce wrap, on couscous, or just by itself!)


Let me know how you eat yours and if you’ve got any advice for a meal prep ignoramus below!

Happy eating!





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s