I’m making lunches for work tomorrow. I guess the buzz phrase is “meal prepping.” I have found if I don’t plan ahead and bring food, I’m likely to eat things that aren’t on my diet. Shocking!
I work 12-hour shifts plus intermittent fasting, so I need two meals. My lunch is usually easy to get, but that last break is terribly difficult! So I need something easy to reheat and eat. One recipe I like is an Italian cauliflower bake.
For this one (they are probably all different, in small ways), I used a head of cauliflower along with some frozen kale and butternut squash. I added some sliced andouille sausage because I’m a rebel.
I piled a jar of Rao’s marinara on top and tossed it in the oven to bake, covered in foil. Can I just say how much I love Rao’s sauces?? They don’t put sugar in them, which is absolutely wonderful!
It baked up nicely – I think I put it in at 350° for around an hour.
Finally, I added cheese. I’m a pretty big fan of cheese. This was a blend of five or six Italian cheeses that will give it a fantastic added umami flavor.
Since it’s mostly veggies, I really don’t mind chowing down on this! It’s so tasty, I’m not tempted to get something deep fried at work, so that’s nice, too. Yum yum!