Starting a new job is always full of surprises. You never know the culture you’re walking into or quite how things will shake out. You also never know the legacy or disaster you’re following into the role. No, I’m not leaving my job. But I am remembering my last job, which I also loved…and all that I learned in those first weeks and months.
I was coming into a position where my predecessor was not a well-loved individual. I was also 26 and stepping into a hospital director position. Baptism by fire, no doubt. One thing I’ll never forget: my coworkers at the time telling me that my predecessor ate only foods that were white. Like…they weren’t kidding. Everyone knew it about this person.
We hear these things and normally foods that are white are demonized. You know, it’s the infamous physician nutrition advice: don’t eat anything white. I mean, whaaa? Dietitians around the world are sharing their headed in frustration and solidarity.
Ironically, we joke with Shea, our 6-year-old, that she eats nothing creamy or white. Mostly, she despises ranch dressing and mashed potatoes, but she’s a hard no on cream cheese, sour cream, mayonnaise, etc. She really just doesn’t like condiments unless they’re packed with sugar. Of course, the statement does not hold true when it comes to yogurt…ice cream…whipped cream… 🙂
One of my favorite “healthy” foods just so happens to be white and just so happens to be extremely versatile. Maybe my predecessor in my last role just really, really liked cauliflower? I mean, I can’t blame her! Just this week, we had cauliflower as a side and in the form of tacos.
(If you’re looking for more ideas, keep scrolling. I link to a ton!).
But honestly, this Mexican Street Style Cauliflower was one of those recipes where you drop what you’re doing and immediately pursue ingredient inventory and shopping, if necessary. Huge flavor, fun presentation, and quite nutritious…there’s nothing not to love about this recipe. Enjoy!
- 2 large heads cauliflower, cut into florets
- 3 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 cup (1 oz) crumbled Cotija cheese
- 3 Tbsp low-fat mayonnaise
- 2 Tbsp whole milk plain Greek yogurt
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne
- ¼ tsp salt
- 1 clove garlic, finely minced
- juice of 1 lime
- 1-2 Tbsp water (to thin)
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place florets on the prepared baking sheet; drizzle with the olive oil and gently toss. Sprinkle with the chili powder, paprika, and garlic powder; toss well to coat. Arrange cauliflower in a single layer and roast for 25-30 minutes or beginning to char.
- Meanwhile, whisk together all sauce ingredients. Add more or less water, as desired (a thinner consistency to drizzle more easily). Set aside.
- After roasting, drizzle with the sauce and sprinkle with crumbled cojita (and cilantro, if desired). Serve immediately.
Recipe slightly adapted from Tales of a Texas Granola Girl
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 14.5gCholesterol: 7mgSodium: 347mgCarbohydrates: 18.5gFiber: 8.5gSugar: 8.3gProtein: 9.0g
Loving cauliflower? Me too. Always.
- Kung Pao Cauliflower
- Cauliflower Cheddar Soup
- Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw
- Chickpea, Zucchini, and Cauliflower Tacos
- Red Pepper Cashew Pasta with roasted Cauliflower
- Roasted Cauliflower Salad with Creamy Lemon Dressing
Weekly Menu: February 7th – 11th
- Sunday: BBQ Chicken Salads
- Monday: leftover Buffalo Chicken Lasagna with steamed broccoli
- Tuesday: chili – not planning to follow a recipe 🙂
- Wednesday: leftover pancakes with blueberry compote and chicken breakfast sausage
- Thursday: out in Florida!