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.