We try to eat locally as much as we can, but you know how expensive (not to mention time consuming) it is to buy fruits and veggies from local farmers. So in reality, we eat regionally with produce mostly from Walmart, and I buy in season as much as possible.  

Since fall is finally upon us, crunchy apples, cranberries, and pumpkins have replaced juicy red tomatoes, watermelon, and basil.  Yellow squash is over for the summer, as are strawberries and fresh white corn.  Kale, sweet potatoes, Brussels sprouts, and butternut squash are in the store this time of year, so that’s what we eat!  And we’ve always got carrots, broccoli, and cauliflower….

Tonight John and I had Lemon Pepper Tilapia, Garlic Lemon Roasted Cauliflower, and Spinach Salad with Red Peppers.  The kids ate fast food for a school fundraiser (good parenting, huh?). I’ll tell you about the fish and salad later this week.  Here’s how I did the cauliflower:

Garlic Lemon Cauliflower

1 large head cauliflower
olive oil
2-3 cloves of garlic, minced
zest and juice of one lemon

After washing and drying the cauliflower, cut it into small pieces.  You can spend time separating each floret to make it beautiful, or you can just chop it up into similar sized pieces (like I did).

Add 2-3 cloves of minced garlic, the zest of a lemon, juice of half the lemon, then drizzle with olive oil to coat, and toss it all together.

Cook at 450 for 20-25 minutes.  When it comes out of the oven, squeeze the other half of the lemon over the cauliflower.