This combination of Roasted Cauliflower and Beet Hummus is ghoulishly delicious, and a great way to enjoy fall vegetables in season.
Today, I’m having a little fun with my vegetables. It’s Halloween and there have been lots of fun Halloween sweet treats floating around on Pinterest. So, I challenged myself to come up with something savory that was ghoulishly delicious and a little spooky. How about some “Bloody Brains” for dinner?
I’ve been reading about the importance of eating a diverse diet of whole foods that is fresh, seasonal, plant-based and chemical free, as a way to improve one’s overall health status. Although I’ve seen this information before, I found it to be a great reminder to be more deliberate about my food choices. It’s easy to get into a rut and eat the same old vegetables every week, and I don’t always buy organic due to the expense that sometimes seems hard to justify. However, as I’m learning about the number and amount of pesticides used on crops, and the importance of a diverse diet, I’m trying to be more mindful of my purchases, whether at the farmer’s market or the supermarket.
- 1 head cauliflower, cut into florets
- a few glugs extra virgin olive oil
- salt and freshly ground pepper, to taste
- 6 Roasted Beets
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fig balsamic vinegar