Last night David pointed out that our weekend lacked veggies. Pizza toppings don’t count? So tonight I’m making up for lost time with roasted cauliflower and vegetarian minestrone.
The cauliflower is pretty tasty. I tossed the florets with olive oil, salt, and pepper and baked it at 425 degrees for about 15 minutes. A sprinkle of parmesan finished things off.
The soup mixture comes from my mother-in-law. Basically you sauté onions, add the mix plus water and a can of diced tomatoes. I love that it’s all natural and healthy, but offers the convenience of being stored in the pantry. Check out Sierra Soups.