italian roasted cauliflower

Roasted cauliflower is one of my favorite roasted vegetables. I know, in the midst of pumpkin and squash mania (aka October) I should be gushing about something orange, but I’m gushing about something white.

Typically I stick to the basics, and drizzle the cauliflower  with olive oil and season liberally with salt and pepper and roast until golden. But sometimes, once in a while, I add a little more flavah!

I loved this Italian twist with flavorful additions like capers and parmesan flakes. And I’m currently scheming up my next batch of roasted vegetables…

Italian Roasted Cauliflower

by Emily Dingmann

Prep Time: 5 minutes

Cook Time: 35-40 minutes

Keywords: roast side gluten-free low-carb vegetarian Italian fall winter


Ingredients (4 servings)

  • 24 oz cauliflower florets
  • 2 Tbsp olive oil
  • 2 Tbsp capers, roughly chopped
  • 3 cloves garlic, minced
  • salt, pepper, red pepper flakes
  • 2-3 Tbsp chopped parsley
  • 1/4 cup parmesan flakes


Pre-heat oven to 375 degrees.

Toss cauliflower with olive oil, capers, garlic and seasonings.

Spread on a baking sheet and bake for about 35-40 minutes, until golden brown.

Remove from oven and top with chopped parsley and parmesan flakes.

Serve immediately or at room temperature.

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simple & healthy: ricotta pizza

Martha (Stewart) strikes again.

I don’t have many of her cookbooks, but I’m a regular on her site and appreciate her knack for beautiful recipes using simple ingredients.

Her ricotta pizza combines simple ingredients that come together in minutes – perfect for weeknight dinners or those Friday nights when take-out is calling your name.

If you regularly read my blog, you know I have a little obsession with tortilla crust pizzas, but you can use whatever you prefer! Serve the pizzas with simply dressed greens or roasted vegetables.

Ingredients you’ll need:

  • Crusts (tortillas, pre-made crusts, french bread, pita)
  • Ricotta cheese
  • Red Onion, sliced thin
  • Mushrooms, roughly chopped
  • Hard cheese like parmesan or romano
  • Greens like arugula, spinach, or kale cut into ribbons


  • Prep crust if necessary (I always bake my tortilla first to get it a little crispy and then top)
  • Spread with ricotta cheese
  • Top with mushrooms, onions, arugula and flavorful cheese
  • Bake until cheese is melty and toppings are golden brown

Martha’s Thinnest Crust Pizza with Ricotta & Mushrooms

twenty-five ideas for shredded chicken

I’ve gotten into the habit of cooking a chicken in the crock pot on Sundays. Cooking it in the crockpot is easy (and doesn’t require the oven – it is still hot in Southern California!) and creates delicious, flavorful and really easy shredded chicken.

I’ve been eating buffalo chicken salads, curried chicken salads and plain chicken in my current favorite salad: greens + cucumber + chicken + avocado + hemp seeds + balsamic vinaigrette. There are endless ways to use shredded chicken – here are some of my favorites:

What do you make with shredded chicken? 

miso butter kale

Sooo, I’m currently obsessed with miso butter. I put it on vegetables, I dream about it on steak or seafood and I wonder what else I can put it on. Can’t. Stop. Thinking. About. It.

Miso is one of those “weird” ingredients that might be a little scary, but I promise, it is an ingredient worth having around. Miso is typically soy beans that have been fermented, but there are other versions out there, like chickpea or brown rice. The flavor is salty and often described as umami. It gives a deep, rich flavor to vegetables, fish, meat, soup…pretty much anything.


Combining the miso with butter is ridiculously delicious. This is a twist on my Miso Butter Green Beans and I’m so glad I had some kale in the fridge when the miso-craving struck.

Try it, you won’t be disappointed. And if you don’t have any miso? Get yourself to the store. Please don’t make me obsess on my own!

Miso Butter Kale

by Emily Dingmann

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: saute gluten-free low-carb vegetarian kale


Ingredients (1-2 servings)

  • 1 bunch kale
  • 1 Tbsp butter
  • 2 tsp miso


Wash kale, remove stems and cut into thin ribbons.

Heat a large pan. Add butter and when melted, add the miso and stir or whisk until smooth.

Add kale to pan, stirring occasionally.

When kale has softened and wilted to desired consistency (about 5-10 minutes) remove from heat.

Eat warm, at room temperature or chilled.

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