Lainie's 3-2-1s: Whole Roasted Cauliflower, Oat Flour Chocolate Chip Muffins, Turkey Meatballs With Ricotta Week of August 9th-15th

Preview the recipes below:

* Whole Roasted Cauliflower

* Oat Flour Chocolate Chip Muffins

* Turkey Meatballs With Ricotta

* Benefits of Parmesan Cheese

* Why Vitamin B12 Matters

* Perdi’s S’mores Cups

This whole-roasted cauliflower makes an impressive side dish with surprisingly little effort. I can’t stay away from garlic-infused foods, so making this cauliflower coated in a savory garlic butter felt just right. It’s perfectly tender, exceptionally crispy, and absolutely delicious.

Prep time: 10 minutes

Cooking time: 1 hour 5 minutes

Total time: 1 hour 15 minutes

Servings: 4

Notes: Vegetarian | Low Carb | Gluten Free | Store in the refrigerator for up to 4 days. Best reheated in the oven to maintain their crisp texture.

• 1 large head of cauliflower (about 2 pounds)

• 1/3 cup salted butter, softened

• 2 garlic cloves, minced

• 1/4 tsp paprika

• 1 tsp salt

• 2 tbsp freshly grated Parmesan cheese

1. Preheat the oven to 400 degrees Fahrenheit.

2. Trim the bottom of the cauliflower so it sits flat, being careful not to cut away too much of the core.

3. In a small bowl, stir together the softened butter, garlic, paprika, and salt until smooth.

4. Place the cauliflower in an oven-safe baking dish or skillet. Rub the garlic butter generously over the entire surface, making sure to coat every nook and cranny.

5. Cover loosely with foil and roast for 40-50 minutes, or until the center is fork-tender.

6. Remove the foil and reduce the oven temperature to 375 degrees Fahrenheit. Spoon the melted butter from the pan over the cauliflower, then sprinkle with the Parmesan cheese and chives.

7. Return to the oven, uncovered, and roast for another 10 minutes, until deeply golden and crispy. If wanting, broil for the final 2-3 minutes, watching closely to prevent burning.

8. Serve warm, cut into pieces, and enjoy.

If you’re new here, let me tell you: I am obsessed with chocolate. If I could have it with every meal, I would. Because I’m all about the protein and less about the store-bought stuff, I decided to put my spin on a classic chocolate chip muffin, with so much more protein and just as much love!