Bunny Food: Thyme-Roasted Cauliflower and Spinach with Cranberries
Okay, I don't know how the bunnies feel about thyme-roasted cauliflower, but they do like spinach. And my tulips, lillies, hostas, impatiens, and anything else that I've just planted. The deer got to my tomato plants first, but I'm sure Nibbles the Bunny would have liked those, too, if Bambi hadn't eaten them. I live in Fairfax County, one of the most developed areas in Virginia. Nonetheless, we have plenty of critters wandering through our yard, probably because we have mature trees, bushes, and other places for them to hide as well as green things for them to eat. Unfortunately, no one notified the deer or bunnies that "Liquid Fence" and "Deer Stopper" are supposed to deter them from eating my plants. So maybe today is the day to make like the bunnies and eat a lot of nice vegetables? If you can't beat them....Thyme-Roasted Cauliflower and Spinach with Cranberries is quick to put together and great alongside simply prepared meats--like grilled or roasted chicken, for example. The cauliflower roasts to sweet tenderness and is a great canvas for the gentle thyme as well as the more assertive garlic and onion powder and lemon pepper. Add the spinach and dried cranberries after pulling the cauliflower from the oven, and toss everything together for a bright, colorful, bunny-worthy side dish.
Thyme-Roasted Cauliflower and Spinach with Cranberries -- Serves 4+
1 head of cauliflower washed well and cut into 1-2 inch florets
1-2 tablespoons of olive oil
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of dried thyme
1/2 teaspoon of lemon pepper
4-6 handfuls of spinach, washed well
1/2 cup of dried cranberries
1 tablespoon of white balsamic vinegar, optional
Preheat the oven to 400 degrees and coat a large baking sheet with non-stick cooking spray or line the baking sheet with aluminum foil and spray the foil. Put the cauliflower in a plastic bag with the olive oil, onion powder, garlic powder, curry powder, cumin and lemon powder. Seal the bag and shake it well to coat the cauliflower with the oil and spices. Pour the cauliflower out in an even layer on the prepared baking sheet and roast it for 20-30 minutes--flipping the cauliflower over with a spatula midway through--or until the cauliflower is browned a bit on the edges and soft. Remove the pan from the oven and add the spinach and cranberries. Toss them gently with the cauliflower until the spinach wilts a bit. Dribble in the vinegar and mix it in, if you'd like.