Kids either love or loathe veggies, and if you’re worried about how little they eat or simply want increase their intake, get creative with your “presentation” of them!
We know veggies are good for our kids, but the thing is, our kids don’t really care. I’ve read articles and recipes (and even a whole cookbook!) about sneaking more vegetables and fruit into meals, but it never seemed like a great idea to me.
What happens when the kids grow up and no longer have mom and dad sneaking beet purees into their chocolate cake, or grinding up zucchini into their meatloaf? I think hiding veggies into a child’s diet is better than leaving them out completely, but far better to get kids to actually ENJOY their veggies!
That being said, I often like associating veggies with things I know that my kids like … such as popcorn!
1 head cauliflower or 1 head equal amount of pre-cut commercially prepped cauliflower
4 tablespoons olive oil
1 teaspoon salt, to taste
Preheat oven to 425 degrees.
Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about the size of ping-pong balls.
In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.
Line a baking sheet with parchment for easy cleanup (you can skip that, if you don’t have any) then spread the cauliflower pieces on the sheet and roast for 1 hour, turning 3 or 4 times, until most of each piece has turned golden brown.
(The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they’ll taste).
Serve immediately and enjoy!