Trying Something New For Dinner

Whew – home sweet home!  I always enjoy a quick getaway and adore nice hotels.  Four Seasons in Baltimore is no exception! 

After my birthday food extravaganza in Baltimore ….. my body went into shock.  I do not usually eat such rich foods or have so many rich items in such a short amount of time.  Seriously – Delicious Peking Duck Sunday night – Monday off to the Four Seasons for grilled bread with mascarpone cheese with ricotta & honey butter.  Than tuna tartare – dinner at chef Cindy Wolfe’s Charleston’s in Baltimore – amuse bouche of cauliflower soup.  Followed by steak tartare, snails on bed of grits with green butter sauce, foie gras and piece of birthday cake!  We are not done yet…. followed by the next morning of room service of Eggs Benedict and ending with lunch at Tio Peppi’s bread & butter and there famous snails in green butter and garlic, spicy camaron’s (shrimp).  By the time we were almost home I was as green as the snails.  Literelly so I am scaling back – doing my chinese herbal teas, smoothies and lots of veggies.  My body is not meant to eat like that – I don’t know anyone’s who’s is except for Mike’s.  He was fine – no problems there.  So he is not cleansing LOL.  I found this and thought it’s a happy medium. It’s a veggie entrée and thought it would be great this week as I wean off butter bread cheese and raw meat!  
TAAAH  DAAAAAHHHH! – more healthy foods and snacks to follow this week.  

Roasted cauliflower? Been there, done that. But roasting a whole head of cauliflower?  Now you have my attention Sir.  This recipe has me slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. They say the result is an amazingly delicious dish that’s as dramatic in presentation as it is easy in preparation. Maybe I can serve it with a big green salad (lime juice and olive oil for the dressing) for an easy healthy supper or your next “Oh my – the vegetarians are coming to dinner”.


1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder 
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper


1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

BTW here is my birthday surprise from the hubby!  Can’t believe it – adore how great it looks in the house.  It’s something I’d never splurge and buy myself – so thanks baby!


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