Shelli McConnell
Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.



Comments (2)
I used a bag of cauliflower florets because it’s what I had on hand, and used a spray bottle to flavour them before and during roasting. I added a bit of siracha to the creamed spinach, and served with a baked potato instead of farro. Unfortunately I still add a bit of salt to bring out flavours (that’s just me – my son doesn’t) but we both thought really good.
Very good! I needed more of the tamari water to coat my cauliflower. Next time, I will probably double the water/tamari mixture, put it in a bag or container, then add the cauliflower steaks to better coat. I will definitely make the spinach as a side for other meals.