Diabetic Roasted Florets

8 c bite-size cauliflower or broccoli florets (about 1 head), sliced
2 T extra virgin olive oil
1/2 t salt, or to taste
freshly ground pepper to taste
lemon wedges (optional)

Preheat the oven to 450 degrees F. Place florets in a large bowl with oil, salt and pepper and toss to coat. Spread out on a baking sheet. Roast the vegetables, stirring once, until tender-crisp and browned in spots, 15 to 25 minutes. Serve
hot or warm with lemon wedges, if desired. Yield: 4 servings

Salmon Cauliflower Casserole

1 -1O oz. pkg. frozen cauliflower or use fresh
1/4 c grated Parmesan Cheese
1/4 c finely chopped onion
1 T lemon juice
1 T butter
1/2 t dillweed
1 -7-3/4 oz. can pink salmon, drained and broken into chunks
1 -4 oz. can chopped mushrooms, drained or use fresh
parsley

In a saucepan cook cauliflower, covered in a small amount of boiling water for about 3 minutes. Drain and cut cauliflower into small pieces. Set aside.

In saucepan cook onion in butter till tender but not brown. Stir in drained mushrooms, parmesan, lemon juice and dillweed. Fold in the salmon and cauliflower.

Turn mixture into an ungreased 1 qt. casserole dish. Bake uncovered in 350 degree oven for 30-35 minutes or till heated through. Garnish with parsley.

Note: Try substituting tuna for salmon.
Makes 4 servings