Cauliflower ... I Can't Get Enough ...

I began by slicing in half THREE LARGE cauliflower florets. I sprinkled them with olive oil and paprika and baked them in the oven (preheated to 350) for about 30 minutes. NOTE: I put them on non-stick aluminum foil for easy clean up ... and no need to add extra oil).

I love finding ways to incorporate cauliflower in my diet as it is high in fiber and Vitamin C as well as it contains folate, potassium, Vitamin B6, and Vitamin K.  

Chia Pasta from SOW,  Seeds of Wellness

I love to use Chia Pasta! There are a variety of gluten free pastas on the market and this one stands out for its texture, flavor, and nutritional value. It is a nutrition boost to any meal! Chia seeds contain 45 times more protein than chickpeas, 10 times more omega 3s than salmon, and 4 times more iron than spinach. If I have the opportunity to increase the nutritional value of a meal without sacrificing taste,  I will not think twice! SOW Pasta is an easy addition/substitution into any pasta meal!

Paprika Baked Cauliflower Chia Pasta

Ingredients (serves 2):

• Three large cauliflower florets (about FIST size)
• paprika
• olive oil
• 2 cups frozen corn
• 1 tsp crushed red pepper
• 1/2 cup diced onion 
• 2 cloves garlic smashed and diced
• 3 cups SOW Chia Pasts

NOTE: If this is your first time trying SOW Chia Pasta, perhaps replace 1/2 of the pasta you normally use with SOW Chia Pasta. 

Instructions:

• Prepare cauliflower florets as noted above
• Satue onion and garlic in just enough olive oil so it does not stick to the pan
• Once translucent, add frozen corn and crushed red pepper. combine and reduce heat to warm corn kernels.
  
• Boil water and prepare pasta
• Reserve 1/2 cup pasta water. Add pasta and pasta water to the corn, onion, garlic mixture. Stir to combine. 
• Once most of the moisture is gone, dice the roasted cauliflower and add to teh pasta to warm the vegetable. 

 

Serving Options

Sprinkle with black pepper, Chia oil, or cheese (vegan option) or your choice.