July 3, 2012

"Cheesy" Mustard Asparagus and Roasted Cauliflower "Steaks"

Simple, vegetable-filled suppers are definitely one of my favorite things about summer!  Last night was no exception.  With the 100+ degree temperatures (Which, of course, don't take into account the heat index that is well above 110 degrees!), I was in no mood to cook anything complicated, messy, or that would require the oven to be on for any more than thirty minutes TOPS!

Mission accomplished.


This summertime meal was the perfect book-end to a relaxed Sunday evening.  

For the asparagus, if you don't have nutritional yeast on-hand, like I do (or you simply don't like the yellow flakes), feel free to replace it with finely shredded Parmesan cheese; and in a pinch, Dijon mustard can also replace the Deli mustard.  The texture and taste will be almost identical.

As for the cauliflower, I would suggest adding a side of either your favorite barbecue sauce (Stubb's gets our vote!), or cheese sauce (preferably homemade, of course, like this one), for dipping.  But even without a sauce to dip it in, thanks to the roasting process this cauliflower it succulent, tender, and incredibly flavorful.


Whaddya think?!  With the flash...or...

"Cheesy" Mustard Asparagus
Serves 2

1 bunch of asparagus, woody tips removed
1 1/2T EVOO
2T lemonjuice
1-2T nutritional yeast (I used two)
1 1/2T Deli mustard
1/2 tsp salt
1/4 tsp pepper

  • Heat a medium saucepan over medium-high heat.
  • Once heated, add the asparagus, EVOO, and lemonjuice to the saucepan.
  • Cook for 4-5 minutes until the asparagus turns bright green and begins to soften.
  • Reduce heat to medium or medium-low.
  • Add the nutritional yeast, Deli mustard, salt, and pepper to the saucepan.
  • Toss to coat.
  • Cook for an additional 2-3 minutes.
  • Serve immediately.

Roasted Cauliflower "Steaks"
Serves 2

1 medium heat of cauliflower
1 tsp salt
1/2 tsp pepper

  • Preheat the oven to 425 degrees.
  • Cut the head of cauliflower straight down into thick slices (the way you would cut a ham).
    • Note: The two slices on either end of the head of cauliflower may fall apart, but the remaining slices should hold together at the root forming steak-like slabs of the vegetable.
  • Arrange the cauliflower steaks onto a large baking sheet.
  • Drizzle the EVOO over the "steaks."
  • Garnish with salt and pepper.
  • Roast for 30 minutes.
  • Serve immediately, as is, or with a sauce of your choice (I particularly love BBQ sauce alongside cauliflower).

...without the flash?!

I think I am going to ask for a new camera for Christmas.  Don't get me wrong, the one that I have now has served me very well (Thank you, again, Dad and Deb!).  I have exclusively used this camera for over three years, and in that time I have captured countless memories through its lens.  However, I think I am ready for something that will take my photography to the next level (i.e. something that allows me to control the shutter speed, gives me more options than "Automatic," "Flash On," and "Flash Off," etc.).

With that in mind, do any of you know more about cameras than me?  Do you have any suggestions for a camera that is easy to use, easy to learn on, and not exorbitantly priced?!  If so, please, pretty please, with a cherry on top, leave me a comment below!

Question of the Day:

What is your favorite summer vegetable or fruit?  What is your favorite way to enjoy it (i.e. a special recipe or way of preparing it)?!

Ally and Bo


  1. My favorite summer vegetable is corn. I have been enjoying it raw lately - I just cut the corn right off the cob, and put it in salads or pastas. I also like to cook it in the husk. I just put the whole piece in the oven for 20 minutes or so.

    My favorite summer fruit is the tomato. I am growing some of my own right now (almost have four ripe cherry tomatoes). Usually, I just eat them as a snack. I've also been slicing them and putting them in salads or pasta. Recently, a friend made an amazing recipe - She typed the tomato into thick slices, drizzled with oil and vinegar, S&P, then roasted them in the oven with a thin slice of mozzarella cheese. She also did a group with prosciutto, but I obviously didn't try those!

    1. I need to try raw corn. I can't believe it, but I didn't realize that you could eat it raw..this is now on my list!

      Oooo...the tomato recipe seems awesome! I might try that with some nutritional yeast and bread crumbs. :)