Plans have a funny way of turning into something completely unplanned.
Sometimes you spend two hours preparing food for a bike ride to and picnic at the local park, and sometimes that park and bike ride becomes an indoor picnic on your bed with a picnic blanket, Regina Spektor in the background, and a ravenous labrador retriever hounding you for a bite to eat.
Sometimes you bike after you have an indoor picnic and then decide to come back and play Halo with Girlfriend because she insists upon blasting me upside the face with a plasma gun (Score: Fudge 17, Girlfriend 0…sorry, Girlfriend 😉 ).
Maybe you need to take Girlfriend home right away but really want a frozen lemonade so you stop at 7-11 for a Coke slurpee.
Maybe you were really excited for the plans you made and thought it was perfect.
Well, maybe they were; deviating from plans, however, made my day that much more perfect. Oh, that and the fact that I made turkey meatballs and found purple cauliflower at the farmer’s market. Purple cauliflower, people.
Did I mention it’s purple?
Roasted Cauliflower and Broccoli
A Fudge Is My Last Name Recipe
1/2 a head of purple cauliflower (or any kind of cauliflower. But why wouldn’t you use purple cauliflower if you had any?), cut into florets
1/2 a head of broccoli, cut into florets
3-4 cloves of garlic, minced
Juice of 1/2 a lemon
Salt and pepper
Parmesan cheese, grated
- Preheat your oven to 400˚F.
- Spread the cauliflower and broccoli florets in an oven-safe baking dish, floret side up if you can.
- Drizzle lemon juice, olive oil, garlic, salt, and pepper over the florets (see side note about garlic after recipe).
- Place baking dish into oven for 25-30 minutes, until florets are slightly browned and cauliflower gives some but little resistance to a fork.
- Take out of oven, sprinkle with parmesan cheese, and serve immediately.
Note: My garlic burned a tiny bit too much when I cooked this, so make sure the garlic falls directly on top of the florets, or it will burn. Also, you could toss the garlic in 5-10 minutes after you start roasting the vegetables.
Recipe adapted from My Baking Addiction. Makes about 12-14 meatballs.
10 0z. lean ground turkey meat
1/2 a shallot, finely chopped
1 clove of garlic, minced
1/3 cup of panko breadcrumbs
1/2 an egg (I know, weird; I simply whisked one egg up, poured half in, and saved the rest for later)
1 oz. of parmesan cheese, grated
Sprinkle each of dried basil, parsley, oregano, kosher salt, and black pepper
- Preheat your oven to 400˚F.
- Mix together all ingredients just until combined (use your hands!); don’t over mix the mixture.
- Line a baking pan with parchment paper and, with a tablespoon, place heaping tablespoons of the meatball mixture onto the parchment paper.
- Bake for about 30 minutes, until the cheese that has probably oozed out and the meatballs have both browned.
- Remove from the pan and eat them by themselves or with your favorite pasta and marinara sauce. They are great finger food!