I love my job. I’ve been making maps for almost 7 years now, and while it’s a small little niche to be in, I just love it. At first when I entered this field, I was scared out of my mind. I was no longer a student, which I was very comfortable with since I had been one for 18 years. I remember my first day at my first “real world” job. While I took classes to prepare me for my job, I was afraid that all of my college years were a lie. I’d walk into my job and be completely lost. Those first few days were pretty darn nerve-wracking and sort of embarrassing. I’d ask my boss all the time…um, how do you do this? (feeling completely stupid) However, my boss was super patient and had no issues reminding me about a certain tool in the software or what this acronym meant, etc…..and for that, I’m super thankful. I loved my first job…loved it, but since an hour plus commute/day wouldn’t be fun once I moved to where my (now) husband lived, I had to leave it. It just made sense. I won’t go into why I left my job before this one, but I’ll just say I’m super thankful that I found a new job where I can still work in the field that I enjoy.
Now that I’ve been doing this for quite a few years, while I don’t know it all (honestly, in my tech-y map field, not many people, with the exception of the software developers, do), I feel like I know a good bit. I will admit that I had a good bit of nerves walking into this new job on day 1, but I feel like I’m getting the hang of things here with a lot more ease versus previous jobs. The software I worked in never changed….just the work type and the standards. I feel a sense of belonging when I’m asked if I know how to do this in the software, and I can say “yes”. While I’m still very much the new person, and I still have a lot to learn, I feel like the transition hasn’t been too too bad. I finally feel comfortable working in my field, just like I was comfortable being a student back in college.
Now, I know roasted cauliflower isn’t comfort food…at all. However, when it came to cooking plain vegetables, I usually steamed them. It’s what I thought was the only way to prepare vegetables in a healthy way, and well, it never crossed my mind to roast vegetables, but after reading multiple blogs where everyone was like YES…MUST TRY ::insert veggie name:: ROASTED. It was new to me, like say…a new job? (Heehee…trying to link stories here, but failing miserably.) Anyway, roasted is my favorite way to prepare most vegetables now. This is one of those posts where a recipe isn’t really needed, but I’m gonna share it anyway. It’s a technique worth trying! I love the roasted flavor of veggies, and I’ve done this with cauliflower, broccoli, sweet potatoes (cut in chunks) and fresh green beans, to name a few. I recently got another fun shipment of produce from Frieda’s Produce, and included in the shipment was cauliflower (white and purple) and romanesco (sort of a greenish cauliflower, but different shape). I just had to roast it up to see how pretty it would all turn out.
If you roast different quantities of vegetables from time to time, you will want to adjust the oil and spices accordingly. It’s not an exact science by any means….I use just enough oil to coat the veggies and sort of gauge out the spices as I see fit.
Source: adapted from Simply Recipes
- 1 head of cauliflower, broken up into florets
- 1 tsp. garlic powder (adjust this based on the amount of vegetables)
- olive oil
- coarse salt and freshly ground pepper
- Preheat the oven to 400 degrees F. Place the cauliflower florets in an oven-proof baking pan or dish, and spread them into an even, single layer. Sprinkle the garlic powder evenly over the cauliflower, as well as the salt and pepper. Drizzle the vegetables with olive oil and toss to coat the cauliflower evenly in spices and oil.
- Once the oven has reached temperature, place the baking pan/dish in the oven and roast the vegetables, uncovered, for 25-30 minutes, until the tops of the vegetables are just turning brown. Enjoy!
Disclosure: The cauliflower and romanesco were sent at no cost to me by Frieda’s Produce.