Garlicky Roasted Cauliflower

It seems like cauliflower is everywhere these days!  From pizza crust to faux fried rice to “steaks” on the grill, everyone is obsessed with it.  I’m not quite on the bandwagon wholeheartedly, but I do love it both raw and cooked.  We’re going through a kitchen remodel and have limited resources for prep and cooking.  So I came up with the recipe below to accompany grilled chops and dirty just one bowl and cookie sheet.  If you’re looking for a savory alternative to carbs for your next meal, give this smokey-garlicky recipe a try!




  • 1 Medium Head Cauliflower
  • 3 Tbs. Olive Oil
  • 1 1/2 Tsp. Smoked Paprika
  • 1 1/2 Tsp. Garlic Powder
  • 1 Tsp. Salt
  • 1/2 Tsp. Black Pepper


  • Preheat oven to 450 degrees.
  • Wash cauliflower thoroughly and dry with paper towels.  Cut out the core, cut into 2″ florets and place in a large bowl.
  • Drizzle cauliflower with olive oil and stir to coat evenly.
  • Sprinkle remaining ingredients over cauliflower and stir again to coat everything in the spices.
  • Pour cauliflower onto a foil-lined cookie sheet and spread out into a single layer.
  • Place in oven and roast for 20 minutes.
  • Remove and serve immediately.

There’s no rocket science to this recipe, but simple ingredients expertly prepared always make a delicious dish!  You’ll love this side with your favorite grilled or roasted meat or fish.  Try making a variation of this using five spice powder and brown sugar instead of garlic powder and smoked paprika.  I’d love to hear other ideas you have.  Dig in!


Avocado Sweet Corn Salad

I hate to even put this on my blog as an actual “recipe”, but my wife insisted because it was so good.  Sometimes it’s not about the technique or exotic ingredients, it’s just about the perfect combination and ratio of a few simple ones.  Summer is winding down, but now is the perfect time to find the sweetest corn in Ohio.  I like the combination of sweet corn, creamy rich avocado and the crisp bite of red onion to bring out the best flavors of all three.  Here’s the super-simple recipe for one of my favorite new salads.




  • 2 Ripe Avocados
  • 2 Ears Sweet Corn
  • 1/2 Medium Red Onion, Finely Chopped
  • 1 Tsp. Salt
  • 1 Tsp. Black Pepper


  • Shuck corn and either boil or grill until fully cooked.  Allow to cool.
  • Remove avocados from skins and cut into medium chunks, about 1″.
  • Place diced avocado into a large bowl.  Slice corn off cob and add to the bowl along with red onion.
  • Sprinkle mixture with salt and pepper and toss until thoroughly mixed.  DO NOT over-mix or you’ll turn your avocado to mush!
  • Serve immediately.  A squeeze of fresh lime can also be used to prevent avocados from oxidizing.

See, it’s not rocket science!  I do love this combination though and never get tired of sweet corn when we can get it.  Now I wouldn’t muck this up with other ingredients, but you could use fresh tomato and/or black beans as well if you wanted to give it some more variety.  Remember that less is more and keep your ratios the same.  The recipe above is enough to feed four, but it’s easily multiplied for larger groups.  It’s also not too shabby to eat leftovers with tortilla chips either!  Enjoy the tastes of the end of summer and dig in!