Ok. I am officially exponentially happier until October 31st. Lone Pine farm opened for the season this weekend which means for the next 6 months I can get my groceries at the farm rather than grocery stores. Seriously, it’s pretty much the best thing ever.
The farm is almost exactly 2.5 miles from my house and they have a water fountain so it also makes for the perfect out and back 5 mile run :).
For my first grocery haul of the season I picked up a local honey bear, apple butter, a head of purple cauliflower, a head of yellow cauliflower, a bunch of carrots, and two English cucumbers. And the adorable handmade basket pictured, because I was in such a great mood and couldn’t resist haha.
Making these lil cauliflower steaks is soooooo easy. And omg they were so flavorful. I don’t think I will ever by white cauliflower again when colored is an option, unless I’m using it to make some sort of dairy substitute. It tastes more flavorful and rich when colored, and I realize that is probably totally placebo!
Step 1: Chop!
Step 2: Drizzle!
Step 3: Roast!
All you need to do is preheat the oven to 375, spread some coconut oil on your cooking sheet, cut the cauliflower into the desired flat, steak-like pieces, and drizzle with balsamic vinegar dressing. My go-to is Newman’s or Annie’s Tuscan Italian. Then roast for 45 minutes, and you’re done! So yummy!! 🙂