CAULIFLOWER WITH PURPLE CABBAGE

I've been baking vegetables a lot lately because it's such low maintenance cooking, flavorful, and filling. For everyday meals, one of the biggest priorities for me is that it's filling.  On the weekends, I'll make some sides to go with out meal, but on  the weekdays, it's usually one main dish, and if it doesn't fill you up, that's it!  To me there's nothing worse than coming home from work, making a meal, and then still being hungry after.  By then, half the night is gone, and it's too late to start another meal, so we either have to fish around for snacks or wait til breakfast the next morning!

SOME INGREDIENTS:





Cabbage:
I started first by cutting it in half (horizontally, not the part with the stem), then quarters, then eights and waiting till the end to chop the stem part off to keep them in their little wedge shapes as much as possible.  Next I put them on baking sheet and added salt and pepper and drizzled some olive oil on top.  Not too much though, the cabbage already has a lot of juices and will form a really delicate crispy shell with a soft inside, so if you drench it, you're just going to have sogginess.  If you're like me and love olive oil, don't worry, you can go crazy on the cauliflower

Cauliflower:
After washing and cutting, I laid them out on a baking sheet and drizzled olive oil, lemon juice and parmesan cheese, salt and pepper. The parmesan is a must for me! it adds a crunch after it's been baked, and a really nice nutty salty flavor with the lemon.

Set the Oven:
Set the oven at 450 degrees.  The Cabbage took about 30 minutes, and the cauliflower maybe another 10 or 15 minutes more depending on how soft you like it (I like mine pretty soft). 

Happy Eating! 
It tastes really good the day you make it because it's oven fresh, but the next day it tastes great in a different way- by then, the flavors are oozing out and are yum yum yum!