Oven Roasted Asparagus

1 Bunch of Asparagus, thin if you can find them
3 Tablespoons Olive Oil
1 1/2 Tablespoon Grated Parmesan Cheese
1 Clove of Minced Garlic
1 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper

Preheat oven to 425.  In a large bowl place the asparagus and add the olive oil.  Mix the asparagus and the olive oil well until the olive oil has coated all of the asparagus spears.  Once the spears are coated then make sure to slowly add all of the Parmesan Cheese, Garlic, Salt and Pepper.  Arrange them on a baking sheet in one layer, trying to give each asparagus room.  Cook until just tender or about 12-15 minutes.  Enjoy. 

I thought these were great because the tips were totally crispy and yummy.  I rank these up there with the Baked Brussel Sprouts in their taste and addictiveness!!!

Imitation Garlic Mashed Potatoes

1 Medium Head Cauliflower
1 Tablespoon Cream Cheese
1/4 Cup Grated Parmesean Cheese
1/2 Teaspoon Minced Garlic
1/8 Teaspoon Chicken Base or Bullion base (I added 8 ounces water with veggie bullion)
1/8 Teaspoon Black Pepper

Bring a large pot of water to a boil.  Clean and cut cauliflower into small pieces making sure to get rid of all of the leaves.  Add it to the boiling water and cook for about 6 minutes or until the cauliflower is soft.  Drain well and pat dry, do not let it cool.  In a blender or a food processor blend cooked cauliflower until almost smooth.  Add Cream Cheese, Parmesean Cheese, Garlic, Bullion mix, and Black Pepper.  Blend again but don't let the mixutre become super smooth or it becomes too watery.  Taste, add salt or other spices if you desire.  Serve while hot.

My recommendation: DO NOT FREEZE.  Mine was great until I froze it, then when it unfroze it was too watery because of the liquid in the cauliflower.  It tasted really good before that.