Roasted Cauliflower

Hey everybody! I hope you all had a great holiday - with fabulous food, of course. I had the honor of hosting my family's Christmas dinner this year, which just made the day even better for me. I love getting to cook for my favorite people!

That said, Christmas is always a whirlwind - and now that we have a little one, the holidays are even more hectic than they've ever been! So, while I wanted my Christmas menu to boast some delicious dishes, I also wanted them to be simple and easy to make. Easier said than done? Not necessarily!

Take today's recipe, for example. Literally FOUR ingredients and just a few steps and you've got a super yummy, beautiful side dish! It doesn't get much easier - or more delicious - than this. Yum, yum, yum.

Roasted Cauliflower
Adapted from Cooking Light Dec 2014

1 head cauliflower, trimmed to florets

2 tbs olive oil

Salt and pepper

Preheat oven to 400 degrees. Place cauliflower on ungreased baking sheet and drizzle with olive oil. Toss to coat, sprinkle with salt and pepper to taste. 

Bake in oven for 15 minutes. Stir cauliflower and bake for an additional 10 minutes.

Yep, it's that easy. See?!

Until next time...

Cheers!

Pulled Pork with Sriracha BBQ Sauce

Today I'm posting a recipe with no picture - hope that's okay! It's not like my pictures are super duper anyway, as you all know. Hopefully I'll get the camera that's on my Christmas wish list and that will change very soon!

Anywho...

Pulled pork? Yum. Sriracha? YUM. Pulled pork with Sriracha BBQ sauce...in the SLOW COOKER?? Double, triple, oh my goodness I want it now YUUMMMMMM.

This recipe just gives me another reason to LOVE my Cooking Light subscription.

Here you go...you're welcome!

Pulled Pork with Sriracha BBQ Sauce
Adapted from Cooking Light, December 2014

3 tbs brown sugar

1 tbs ground coriander

1 tsp garlic powder

1 tsp chili powder

3/4 tsp salt

1 3.5lb pork butt, trimmed and cut into 4 pieces

1/2 cup ketchup

1/3 cup rice vinegar

2/3 cup water

3 tbs Sriracha

1 tsp ground ginger

Hamburger buns

Combine first 5 ingredients in a bowl. Rub pork with mixture.

Combine ketchup, vinegar, 2/3 cup water, 2 tbs Sriracha and ginger in your slow cooker, stirring to combine. Add pork and toss to coat.

Cook on low 8 hours. Remove pork from slow cooker and shred. Stir in remaining 1 tbs Sriracha to slow cooker and return pork to slow cooker. Serve shredded pork on hamburger buns.