It’s no secret that I really hate vegetables.

I especially hate vegetables that I have to cook. When I cook them myself, they always taste disgusting.

When I get them out at a restaurant, they are occasionally delicious.

I’m quite sure that has nothing to do with the massive amounts of salt and the butter puddle they sit in . . .

But who wants to hold the butter? That isn’t any fun.


I’ve whined about my distaste for veggies for some time.

A few years ago, one of my clients told me to roast cauliflower with olive oil, salt and pepper. She claimed it almost smelled like popcorn when it was roasting, and was just incredibly delicious.


I don’t know if I’d use the word ‘incredible’ . . . but it is tasty.

I came up with this dip because Mr. How Sweet and I overdosed on roasted cauliflower a few years ago. After my client had suggested roasting it, we binged on cauliflower for 6 weeks straight.

That may sound healthy, right? I don’t remember, but I most likely had chocolate bar in my other hand. Everyone likes the sweet and savory combo.



The key to ‘crispy’ cauliflower is to roast it at a high temperature – I do it at 425. I’m sure there are some other secrets, but that is mine.

You also have to eat it almost immediately. After a while, it can get a bit soggy. It is still delicious, just soggy.


 The dip is just a fabulous treat.

It is cheesey, but has that parmesan-tang to it.

 I am thinking it would be a an excellent addition to most vegetables.

And bread.

Because honestly, I’m thinking more of the bread and crackers that I can dip in it than I am about celery and carrots.


Crispy Cauliflower

1 head cauliflower

2 tablespoon olive oil, or olive oil cooking spray

salt & pepper to taste

Preheat oven to 425.

Chop cauliflower into small florets and place on baking sheet. Drizzle oil or spray with cooking spray. Season with salt and pepper.

Roast for 45 minutes, or until golden brown, rotating baking sheet after 20 minutes.


Hot Parmesan Dip

4 oz cream cheese, softened

1/2 cup plain, greek yogurt

1 tablespoon parsley

1/3 cup parmesan cheese

Preheat oven t0 375.

Combine all ingredients in a bowl and whisk together or mix with an electric mixer. Spoon into a small ramekin and bake for 10-15 minutes, or until top is golden brown and bubbly.



I still like the roasted cauliflower on it’s own occasionally. When I say ‘occasionally’, I really mean about once every few weeks.

And when I say ‘like’, I mean I can have about 3-4 bites before getting sick of it.

Unless it is drenched in this creamy dip. Then I love it.

Of course.