Jenna, Author at Just J.Faye

Kale Salad with Roasted Beets and Spicy Granola

May 22, 2014 by Jenna

FACT: Bears eat beets. Bears. Beets. Battlestar Galactica.

Sometimes (63ish% of the time) when I think of beets, I think of The Office, then bears and Battlestar Galactica. Gosh, I miss that show.

The Office, not Battlestar Galactica.

On a different, but somewhat similar note: I have never roasted beets before. It always seemed kind of intimidating: the long greens, the tough skin, the intense color. It’s just… a lot.

About a month ago I met some girlfriends for dinner and wine. We ate some delicious roasted beets (among other things) and began talking about how much we all loved beets… and Brussels spouts and wine.

Ever since that night I’ve just had beets on my mind. Beets. Beets. Beets. I must try to roast them myself. What do I have to lose? It can’t be that hard, right?!

Right. It’s not. It’s not hard at all.

Scrub them. Foil them. Roast them. Peel them. Chop them. Eat them. Easy peasy lemon squeezy.

Last night I hosted the same girlfriends from the earlier beet discussion over for dinner. When trying to figure out what I was going to make for dinner I knew I had to do something with beets. I then recalled this gorgeous Strawberry Kale Salad that I came across last week during my nightly blog reading and knew it would be perfect.

I mean, savory granola?! Why the heck did I not know about this earlier? And then putting in salad?! Brilliant. And don’t even get me started on radishes.

I swapped the beets for the strawberries and made some other minor tweaks. I served it with some baguette bread and a bottle of Trapiche that one of the girls brought over. It was a delicious time full of excellent conversation.

Kale Salad with Roasted Beets and Spicy Granola

A raw kale salad with radishes, asparagus, and roasted beets. It's tossed with spicy granola and a lemon tahini dressing and topped with goat cheese. A delicious light and healthy dinner for a beautiful spring evening.

Serves: 4

Ingredients

For the salad:

8 oz kale, chopped
1 tbsp olive oil
2 cups radishes, chopped
2 cups roasted beets, chopped
1 cup asparagus, chopped
1 oz goat cheese, crumbled

For the spicy granola:

1 ¼ cup old-fashioned oats
½ cup shelled pistachios
½ cup almonds
½ cup walnuts, roughly chopped
½ cup sunflower seeds
½ tsp sea salt
½ tsp black pepper
½ tsp cayenne pepper
1 egg white, beaten
¼ cup olive oil
1 tbsp tahini
1 tbsp honey

For the lemon tahini dressing:

1 ½ tbsp olive oil
1 tbsp tahini
1 tbsp lemon juice
1 tsp honey
¼ tsp cayenne pepper
¼ tsp black pepper
¼ tsp sea salt

Instructions

To roast the beets: Pre-heat the oven to 400 degrees. Trim the beet greens and scrub the beets with a brush. Drizzle them with olive oil (or water), sprinkle with salt and pepper, and wrap in tin foil. Place on a baking sheet and bake for 50-60 minutes. Unwrap the beets from the foil and let them sit until they are cool enough to handle. Use a paper towel to gently peel away the skin. Chop and store in the refrigerated until needed.
To make the spicy granola: Pre-heat the oven to 350 degrees. In a medium bowl combine the oats, pistachios, almonds, walnuts, sunflower seeds, salt, pepper, and cayenne pepper. In a small bowl mix together the egg white, olive oil, tahini, and honey. Pour the wet ingredients over the dry ingredients and stir until combined, making sure that all the dry ingredients are moistened. Spread the mixture onto a rimmed baking sheet and bake for 17 minutes, stirring halfway through. Let the granola cool, then break it apart, and store in a container.
To make the lemon tahini dressing: Whisk all the ingredients together until combined or put all the ingredients in a jar and shake vigorously.
To assemble the salad: Put the kale in a large salad bowl. Add the olive oil and some salt and pepper; massage it into the kale (this helps it become more tender). Let sit for 15 minutes then toss in the dressing and remaining vegetables. Top with a cup of the granola and the crumbled goat cheese. Serve and enjoy.

Notes

-The roasted beets can be made in advance and stored in the refrigerated for up to one week.
-Cooking time for the bests will vary depending on the size. My smaller beets took 50 minutes, whereas the larger took 60 minutes. They are done when you can easily pierce them with a fork.
-The spicy granola can also be made in advance and stored in an air tight container.
-Raw, unsalted nuts and seeds will work best for this granola. However, I did used salted sunflower seeds because I happened to have them on hand.

Slightly adapted from Cookie and Kate’s Strawberry Kale Salad With Nutty Granola Croutons.

Reading a variety of wonderful blogs such as Cookie and Kate is such a great source of inspiration to me. This salad was inspired by something of Kate’s, which was inspired by something of Deb’s from Smitten Kitchen. People inspiring people inspiring people. It’s a beautiful and continuous cycle that leads to a lot of delicious things.

Share this:

do anywhere HIIT workout

May 17, 2014 by Jenna

After talking about caramel and cake all week, it’s time for a workout. This is a do-anywhere-no-equipment-needed workout.

That means there are no excuses.

Plus, it is a full body workout that will take you less than 30 minutes.

So again, no excuses.

First, let’s talk about HIIT – High Intensity Interval Training. This technique is composed of short, high intensity bursts that are repeated in between rest periods. It is a highly efficient way to train and can be more beneficial than an hour of steady-state cardio.

That’s right, that excruciatingly boring steady state 60-minute elliptical session can be replaced by a fast-paced 15-minute HIIT workout. WIN. Who couldn’t use that extra time back in their day?!

The HIIT method is still excruciating, but in an entirely different way.

The reason that HIIT is so effective and efficient is because during the high intensity intervals you should be working as hard as you can. Your heart rate is elevated and you’re working toward reaching your anaerobic threshold (80%-90% of your max heart rate).

Heart pounding, muscles burning, out of breath. See: excruciating.

This is then followed up with a short rest period – catch your breath, slightly decrease your heart rate, mentally prepare for the next interval, then GO.

You can use this methodology for any time of strength training or cardio workout. I love using the HIIT technique for sprint intervals on the treadmill. It’s the only way I can mentally stand running on a treadmill and really helps me work on improving my speed.

After your full workout is completed (YAY, you did it!) your body will be working to restore all the oxygen levels that you just depleted. Meaning, you will continue to burn calories hours after you are done exercising. I’ll say it again: WIN.

Including 2-3 HIIT workouts into your weekly exercise regime will help you increase your metabolism, burn more fat, and push up your anaerobic threshold. Dare I say it again?

I dare: WIN.

As previously mentioned the beauty of this workout is that you can perform it basically anywhere and without equipment. However, if you happen to have some equipment on hand, by all means, go ahead and use it. Here are some ideas for progressions:

Hold onto some dumbbells during the squats for extra resistance.
Get off of your knees for the push ups.
Utilize a BOSU ball during the plank twists.
Perform dumbbell bicep curls during the lunges.
Add a twist with the mountain climbers.
Use a bench during the triceps dips and extend your legs straight out.
Pick up a medicine ball during the Russian twists.

The most important part of this type of workout is to really push yourself during the intervals. You can do anything for 45-seconds. You can. Your hot bod will thank you later.

Read more about HIIT here, here, or here. You can also Google it.

As a side note, I ran a 10 mile race today. I signed up on a whim (registered on Tuesday) with some girls from my run club. I have only done a handful of 10 mile runs since my last marathon in June, and needed the motivation to start making running a bigger priority in my life again. It was an absolutely gorgeous morning. I felt strong and ended up placing 3^rd in my age bracket – such a huge, unexpected, pleasant surprise! It was just a small, local race and my time wasn’t phenomenal or anything, but it was still a great little confidence booster The other girls that signed up from my run club did an amazing job too!!

HAPPY SATURDAY.

Share this:

Vanilla bean cake with salted caramel buttercream

May 14, 2014 by Jenna

Vanilla bean cake with salted caramel buttercream. Doesn’t that sound delicious?

And doesn’t it look delicious:

Well let me tell you, it tastes delicious too.

One of my favorite things to do with my mom is bake. Bake and then eat our baked goods. Sip on some black coffee or wine (depending on the time of day). And chat. All while not caring that there is flour everywhere and the counter is full of eggshells, used measuring cups, sugar, dirty bowls, and cooling racks.

There is always time to clean up. It is important to slow down and savor the treat that was pulled right out of the oven.

Unfortunately for a cake such as this, it first needs to be completely cooled and frosted before digging in.

It’s totally worth the wait.

And as a bonus, this gives you time to clean up the kitchen first. I guess that’s a bonus…

Ok. As an actual bonus, this cake uses vanilla bean. If you have never baked with a vanilla bean before, try it out (like now, in this cake). It’s fun and makes you feel real fancy.

Look at all those gorgeous little specks!

Also, look at this salted caramel buttercream frosting. Drool.

I am a total frosting person. Few things in life are more amazing than a fresh homemade batch of buttercream frosting. Especially when it is paired with pretzels, champagne, and some girlfriends.

Anywho. Now we have two vanilla bean cakes, a jar of this salted caramel sauce, and a bowl of salted caramel buttercream frosting. Take one of the cakes, poke some holes in it with a fork, drizzle caramel sauce all over it, spread on a layer of frosting, stack on the next cake and repeat the caramel and frosting layers. Add another drizzle of caramel over the entire cake and some sprinkles of sea salt.

Cut a slice. Eat a slice. Repeat.

I strongly suggest you enjoy this with a glass of milk, a scoop of ice cream, and a few loved ones.

Vanilla bean cake with salted caramel buttercream

A simple vanilla bean cake with layers of salted caramel sauce and salted caramel buttercream.

Serves: 12

Ingredients

For the cake:

2⅓ cups cake flour
2 ¼ tsp baking powder
½ tsp salt
12 tbsp unsalted butter, softened
1 ½ cups sugar
1 vanilla bean
¾ cup milk
3 eggs, room temperature
1 recipe salted caramel sauce

For the salted caramel buttercream:

12 tbsp butter, softened
4 cups powdered sugar
½ cup salted caramel sauce
½ tsp vanilla
1 tbsp milk

Instructions

For the cake:

Preheat the oven to 350 degrees.
Grease and lightly flour two 9-in cake pans, line the bottom with wax paper, and grease again.
Combine the flour, baking powder and salt in a small bowl and set aside.
In the large bowl with an electric mixer, cream the butter until smooth. Add the sugar and beat until light and fluffy, about 3 minutes.
Scrape the vanilla bean into a small bowl, then add it to the butter and sugar mixture, beat for an additional minute.
Add the eggs one at a time, beat well between each addition.
Add the dry ingredients in three parts alternating with the milk. Beat well between each addition.
Divide the batter between the cake pans.
Bake for 20-25 minutes or until you can press down in the cake center and it bounces back.
Cool in the pan for 10 minutes and then on a rack until completely cool.

For the salted caramel buttercream:

Place the butter in a bowl of an electric mixer and beat for 3 minutes.
Add sugar one cup at a time, beating between each addition.
Add the caramel sauce, vanilla, and milk. Beat until incorporated.
Store on the counter in an airtight container.

For the cake assembly:

Take one of the layers and turn upside down so that the flat part is on top. Use a fork to poke holes on the cake.
Spread a thin layer of the salted caramel sauce followed by a thin layer of the salted caramel buttercream.
Place the next layer on top of this (flat side down) and follow the same process.
Drizzle the top with more caramel sauce and a few sprinkles of sea salt.

Notes

Place the emptied vanilla bean pod in the milk to get additional vanilla flavor, but be sure to discard it before adding the milk to the batter.

vanilla bean cake with salted caramel buttercream frosting

PS – This cake was a group effort. My mom helped bake and frost, my little brother cracked the eggs, and my dad supervised and observed the photography. He will soon be starting a blog called “just b.lee”. Get excited.

Share this:

Salted Caramel Sauce & An Ode My Mom

May 12, 2014 by Jenna

Moms are like this salted caramel sauce:

My mom is anyways: Very sweet. Beautiful. Perfect for when I’m bored or am having a bad day and need a boost. May be a tad overwhelming at times. I can get a little sick of it in extra-large doses.

Moms really are the best. I don’t know how they do it. I really don’t. I can’t even keep a plant alive, much less a human child.

And I know everyone supposedly has “the best” mom, but I really do. I could write pages and pages and pages (and pages!) worth of factual evidence to back up this statement, but I won’t. Instead I’ll just keep it to 10 bullet points:

She is able to put up with my father and his antics. Some of his favorite things to yell to her are “Ma, the meatloaf!”, “Feed me woman!”, and “Watch out, old lady Duesterhoeft!” All of them are from movies or shows and are said quite lovingly. They will celebrate their 32nd wedding anniversary in August.
She managed to raise four kids, who all have J names (Jon, Jenna, Jaci, Jordan) and grew up into phenomenal and neat people.
She is hilarious and says funny things like, “I like Candy Crush. It keeps my brain probably good.” and “When I was little I used to wish that Liberace was my dad.” She has an awesome habit of flipping her hair while saying “Seriously.” And she doesn’t mind being the butt of a lot of our jokes. She knows that the more we tease, the more we love. That’s just how our family works.
She supports me in all my endeavors and helps me make all my dreams and ideas become a reality. (Example: this blog)
She is probably one of the coolest teachers at Hutchinson High School. Students love “Ms. D” and her classes. She makes talking about teen issues and learning to sew really interesting. A lot of my friends still use the quilts they made in her class.
She always planned the best birthday parties when I was growing up, like scavenger hunts around the farm and jewelry making parties. Most of these were executed after only getting a few hours of sleep because she stayed up late the night before to make perfectly delicious homemade cakes in various shapes like Minnie Mouse and Daisy Duck. She is still great at party planning and threw my sister-in-law the most beautiful bridal shower last summer.
She never embarrasses me. She may embarrass herself (see #3), but I’ve never been even remotely ashamed to call her my mother.
She is my role model. She helped me understand the importance of chocolate, a positive attitude, creativity, a wrinkle-free shirt, and cleaning the house before leaving for vacation. She taught me how to bake cookies, sew a quilt, separate my laundry, be involved in too many things, procrastinate, raise a family, and enjoy life. She helped make me into the person I am today.
She forced me to try (and stick with) things that I didn’t particularly enjoy at the time and claimed “you’ll thank me when you’re older.” Things like being in 4-H, piano lessons, and marching band. Now, of course, I do thank her for those things.
She is one of my best friends. I can’t imagine keeping secrets from her. I can’t imagine not talking to her multiple times a week. I love hanging out with her and being around her and planning fun things to do with her.

Those 10 bullet points were probably even too much information, but she is just an amazing human being. Plain and simple. She is perfect. Just like this salted caramel sauce.

Some sugar, butter, cream, and sea salt is all it takes.

This caramel is great for drizzling on ice cream and/or eating straight from the jar. However, it is also delicious in frosting, which I will talk about later this week.

Salted Caramel Sauce

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

Ingredients

2 cups sugar
12 tbsp unsalted butter
1 cup heavy cream
1 tbsp sea salt

Instructions

Place the sugar into a 2 or 3-quart sauce pan. Heat on a medium-high heat and whisk until the sugar is melted. While the sugar is melting it will turn a little bit clumpy, but it is ok – just keep whisking.
After all the sugar has melted stop whisking, swirl the pan, and continue to cook until it reaches 350 degrees. It will be a dark amber color and will smell delicious. This process can escalate quickly, so be careful and closely watch the temperature so that the sugar doesn’t burn.
Add the butter and stir until melted. The mixture will bubble up during this time.
Remove the pan from the heat and slowly add in the cream. The mixture will bubble up again. Continue to whisk until everything is combined.
Stir in the sea salt.
Let the caramel cool for 10-15 minutes before pouring into a jar.
It will yield about 2 cups. Store in the refrigerator for 1-2 weeks.

Notes

This process goes surprisingly fast. Make sure to have all the ingredients measured and nearby so that they are ready to use when needed.
I was able to make this alone, but an extra set of hands would have been helpful and appreciated.

Inspired by this recipe from Brown Eyed Baker.

I know this ode-to-mothers post is a day late, but I was hanging out with my mom (along with my dad and brother) yesterday. We baked, brunched, laughed, and had a grand time. Therefore, there was no time to post this until right now.

Here are my favorite mother/daughter pictures from the last year:

Happy (late) Mother’s Day to my mom and to all the other fabulous mom’s out there!! You are all so amazing. THANK YOU FOR ALL YOU DO <3

Share this:

lemon and basil infused olive oil sugar cookies

May 9, 2014 by Jenna

Sometimes my evening plans don’t go quite as expected. But hey, that’s ok. When life hands you lemons…

Make lemon cookies.

Last night was the Medtronic TC 1 Mile. Or it was supposed to be anyways. But the weather was all like, “Nah, nah, nah. This 1 Mile ain’t gonna happen.” (You know, because that is obviously how the weather talks.) There was rain, booming thunder, lightening, tornado watches, and no 1 Mile.

Frown face.

It’s unfortunate, because the TC 1 Mile is such a great event. It caters to families, friends, co-workers, local competitive runners, and even to professional and Olympic runners. Spectators line the both sides of Nicollet Mall yelling and cheering people on. It’s such an insane and happy environment; I love it.

As a part of the Marketing Committee for Twin Cities in Motion I was supposed to head up the Cheer Zone at The Dakota. Here I would pass out various noisemakers and encourage people to have fun and cheer. Tough job. There are five total cheer zones located at bars/restaurants along the course. I did it last year and it was such a blast. However, for the safety of the volunteers, spectators, and runners they decided to call off the event. Unfortunate, but you do whatcha gotta do.

Then I found myself with an entirely open night, so I decided to bake some cookies. Because that is what happens when I have free time.

I instantly knew what cookies I was going to bake. I have been thinking about them ever since I read this recipe. I didn’t have lemon infused olive oil, but I did have basil infused olive oil. I thought it would combine perfectly with some lemon juice and zest in a delicious, sugary cookie. I was riiiiiighttt.

These cookies are so simple and quick to make – no mixer required! There are a few bowls involved, but I was able to clean up and wash all the dishes before they were even out of the oven (bonus!). They are light and chewy and taste like biting into summery, sunshiney day. They made me feel better about the cancelled race and raging spring thunderstorm that was occurring outside.

While I was in the middle of baking these cookies, my friends texted me to join them for wine. I couldn’t resist. So I finished up my baking, ate a quick salad, packed up the cookies, threw on my rain boots, and tra-la-la-ed my way to meet them at a cozy little restaurant. We had things to celebrate and things to complain about, stories to share, cookies to eat, and wine to drink. Although my evening didn’t go exactly as planned, it was still a wonderful night.

Are you doing anything tonight? If no, go bake these. You can bring them to your mama on Sunday.

lemon and basil infused olive oil sugar cookies

Prep time

10 mins

Cook time

11 mins

Total time

21 mins

Light and chewy olive oil based sugar cookies infused with lemon and basil flavors.

Ingredients

2 ¼ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 ¼ cups sugar, plus more for rolling (about ¼ cup)
⅓ cup basil infused olive oil
Zest of 2 lemons
1 tsp dried basil
2 eggs
½ tsp vanilla extract
2 tsp lemon juice

Instructions

Pre-heat the oven to 350 degrees. Line 2 cookie sheets with parchment paper or a Silpat mat.
In a bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
In another bowl, combine the sugar and olive oil; mix well.
In a small bowl, stir together the lemon zest and dried basil.
In another small bowl, add one tablespoon of the lemon zest and basil mixture and combine it with ¼ cup sugar. This will leave you with some lemony-basil scented sugar to roll the cookies in. Set aside.
Add the eggs, vanilla extract, lemon juice, and the remainder of the lemon-basil mixture to the sugar and olive oil. Stir together until smooth.
Fold in the dry ingredients until just incorporated.
Scoop a tablespoon of the dough, form it into a ball, and roll it into the lemon-basil sugar.
Place the cookies on the prepared pans and bake for 11 minutes.
Let cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

Notes

These are naturally dairy-free.
The dried basil can be replaced by fresh basil. I just didn’t have any on hand since this was a spur-of-the-moment baking experience.
If you don’t have basil infused olive oil, regular olive oil would work well too.

Adapted from Love and Olive Oil’s Meyer Lemon Olive Oil Sugar Cookies

Share this:

Cauliflower Crust Pizza with olives, lemon, feta, and arugula

May 7, 2014 by Jenna

I have a secret for you: I used to not like olives.

Weird, huh? Actually no, probably not. I feel like a lot of people don’t like olives. It’s one of those commonly disliked foods similar to tofu, cottage cheese, and anchovies… all of which I enjoy.

Olives were not a common food item growing up in the Duesterhoeft household. I wasn’t exposed to them and I just wasn’t into them. But then one day I discovered that I do indeed like olives.

I remember the moment vividly. Let me set the stage: June 2011. Immanuel Lutheran Church basement. My younger brother’s high school graduation open house. Sounds magical, right?

One of his top requested graduation food items was olives – kalamata olives to be precise. My reaction to this news was something along the lines of “Olives?! WTF. Who chooses olives?! I don’t like them. Such a waste of a food request.” My graduation requests were items like sweet potato casserole, mandarin orange cookie dessert salad, and cake (lots and lots of cake). All legit.

Anywho, to cut this story down: he requested kalamata olives. I didn’t get it. I tried one. I ate 10 more. I fell in love. BAM. Life forever changed.

I’m positive they were just regular jarred and pitted olives too, nothing fancy. I later apologized to my younger brother for making fun of his request and also to olives for all the years of undeserved dislike. All was forgiven.

After this wonderful discovery I realized one of my favorite flavor combinations of all time: kalamata olives + lemon + feta cheese. It’s just so fresh and light and flavorful. I am obsessed with Mediterranean and Greek food. Just can’t get enough.

Last Friday I headed straight from the airport to the grocery store. After being gone and eating out for the last week in Vineland I was excited to treat myself to a home-cooked, healthy-ish, relaxing meal. While I was on the flight home I was daydreaming about what this meal could be. I decided to make a cauliflower pizza crust topped with all my favorites: lemon slices, kalamata olives, feta cheese, and a healthy dose of arugula. I was very happy with my decision.

Have you ever made cauliflower crust? It’s actually pretty easy and very delicious. It is simply cauliflower mixed with egg, cheese, and herbs. The only difficult parts are having to pull out your food processor and needing to wring out all the excess water from the cauliflower. Both of key elements to getting the crust right, so they must be done. Luckily, neither tasks are really that difficult.

I topped the crust with lemon slices, kalamata olives, and sprinkles of feta cheese. After pulling it out of the oven I added a handful of arugula and some drizzles of sriracha, tahini, and lemon juice and some sprinkles of red pepper. I drool just thinking about it.

Although this isn’t your regular saucy, cheesy, carb-filled, comforting pizza it is still pretty dang good and comforting in a completely different way. The mix of toppings create such bright and simple flavors. It tastes good. It feels good. It was exactly what I needed.

Try it out and let me know what you think!

Cauliflower Crust Pizza with olives, lemon, feta, and arugula

Prep time

25 mins

Cook time

17 mins

Total time

42 mins

Cauliflower crust pizza topped with kalamata olives, lemon slices, feta cheese, and a few handfuls of arugula. This pizza is full of simple, bright, and delicious flavors.

Author: Jenna

Serves: 2

Ingredients

Crust:

1 medium head cauliflower, coarsely chopped
1 Tbs olive oil
¼ tsp salt
1 egg
½ c shredded cheese (I used a mix of mozzarella and parmesan)
¼ tsp dried basil
¼ tsp dried oregano
¼ tsp pepper

Toppings:

1 lemon, sliced
¼ cup feta cheese
¼ cup kalamata olives, sliced
2 cups arugula
Additional toppings: tahini, sriracha, lemon juice, red pepper flakes

Instructions

Preheat oven to 450 degrees. Place parchment paper on a pan or pizza stone.
Place the chopped cauliflower florets into the food processor and pulse until ground. You may need to do this in batches depending on the size of your cauliflower and food processor.
Put the cauliflower into a skillet, add the olive oil and salt. Cook over medium-high heat for 8-10 minutes. You can also microwave this for 4 minutes. Set aside in a large bowl to cool for 10 minutes.
Once cool, use a dishtowel to squeeze out all the excess water. This step is very important, as it will help form a crispier crust. You should be left with 1 ½ - 1 ¾ cups of cauliflower.
Place the cauliflower back into the bowl and add the remaining crust ingredients. Mix until combined.
Form the “dough” into a ball and spread on the prepared pan into your desired crust shape: circle, square, oval, rectangle, infinite options.
Bake the crust for 10-14 minutes until slightly browned on top. Then spread the lemon slices, feta cheese, and olives on the crust. Cook for an additional 5-7 minutes.
After pulling it out the oven add the arugula and any additional toppings. I added drizzles of tahini, sriracha, lemon juice, and some red pepper flakes. Then I devoured it.

PS – If you don’t like olives, you should re-try them. They will change your world.

PPS – The reason I had to cook my cauliflower over the stove rather than in the microwave is because my microwave is broken. It broke 2 months ago. I need to buy a new one….

Share this:

jenna.faye.ivey