Thanksgiving potluck part 1

Potlucks in college consisted of  plastic/paper/aluminum flatware, plates, and trays.  You start to notice how these things start becoming proper silverware, plates and pretty serving trays.  Oh it’s so lovely and fun!  We had the honor of being invited to two potlucks this year.  I wanted to make healthy, tasty food.  I didn’t want to make anything that related to breads or the potato family.  The farmer’s market had plenty of squashes and cauliflower.  As an FYI, the price of squash and cauliflower is comparable, if not cheaper, to the grocery stores like Ralphs (when it’s not on sale at Ralphs, it’s cheaper at the farmer’s market).

For the first potluck I made cauliflower with golden raisins and pine nuts.  Stir fry the cauliflower in olive oil and sugar on lower heat to cook the cauliflower a bit.  Then add pine nuts, golden raisins, garlic, and water to the cauliflower on higher heat.  The water prevents the cauliflower from over drying.  Stick the entire thing on a sheet/pan to roast in the oven for 20-30 minutes, depending on the number of cauliflower you are making.  This is the gist of it and you can add more seasonings to it, though this is what we had at the time!

The end result:

Everyone liked this!  I think this is a great, HEALTHY alternative to all of the potatoes and breads you will see at a Thanksgiving potluck.  Enjoy.


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