Roasted Cauliflower & Artichoke Hearts

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When I think of some of my favorite foods, two adjectives come to mind. Hearty and flavorful. It doesn’t matter how “light” a dish might actually be. There should be a heartiness to everything that you cook — an element of the dish that not only fills you up and satisfies you but makes you feel good as well. Flavor is a no-brainer. Without it, dishes can fail.

I kept this idea in mind when putting together this Roasted Cauliflower & Artichoke recipe. The simplicity of it makes this dish something you can put whip up in no time at all. And by roasting these vegetables, you amplify the flavor of both the cauliflower and artichokes while still keeping their texture.

I found myself eating an entire bowl of this on its own right after I took it out of the oven. With the neutrality of the spices used, this dish can also work as the perfect partner to just about any entrée.

Roasted Cauliflower & Artichoke Hearts

(recipe serving size: 3-4 people)

For the dish:

1 lb cauliflower florets, coarsely chopped

12 oz artichoke hearts, quartered

2 tb olive oil

2 cloves garlic, minced

1 tsp kosher salt

1/2 tsp crushed red pepper flakes

1 tb chopped parsley plus extra for garnish

Juice of 1/2 lemon

Preheat your oven to 425 degrees.

Toss the cauliflower and artichokes in the oil, salt, pepper, garlic and lemon juice. Lay across an oven-safe dish in one layer and roast on the center rack for 30 minutes.

Turn the oven to broil.

Fold in the 1 tb of parsley and broil the veggies for 5-10 minutes or until the desired crisp has been achieved. Make sure to toss the veggies halfway through to crisp on all sides. Remove the veggies from the oven once they are done. Garnish with the extra parsley and serve while warm.

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