Thursday, February 11, 2016

Roasted Cauliflower with Spinach and Carrots on Multigrain Linguini

My suppers are always unplanned adventures. Last night I chopped up a head of cauliflower to saute in olive oil. I boiled a pound of wholegrain linguini. I was worried about the lack of color. So I added chopped carrots and spinach to the cauliflower then I sprinkled Adobo on it. It was fantastic.