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Crispy Baked Cauliflower Bites
Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 25-30 minutes
Ingredients:
* 1 large head of cauliflower, cut into florets
* 1/4 cup olive oil (or avocado oil)
* 1/2 cup all-purpose flour (or gluten-free flour blend)
* 1/2 cup breadcrumbs (panko breadcrumbs work great for extra crispiness)
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon paprika
* 1/2 teaspoon salt (or to taste)
* 1/4 teaspoon black pepper
* Optional: 1/4 teaspoon cayenne pepper (for a little heat)
* Optional: Fresh parsley or chives, chopped (for garnish)
* Optional: Dipping sauce of your choice (ranch, aioli, marinara, etc.)
Instructions:
Preheat Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Prepare Cauliflower: Wash the cauliflower and cut it into bite-sized florets. Make sure they are relatively uniform in size for even cooking.
First Coating: In a large bowl, toss the cauliflower florets with the olive oil, ensuring each floret is well coated.
Dry Ingredients: In a separate bowl, combine the flour, breadcrumbs, garlic powder, onion powder, paprika, salt, pepper, and cayenne pepper (if using). Mix well.
Coat the Cauliflower: Take each oiled cauliflower floret and dredge it in the dry mixture, making sure it is fully coated on all sides. You can do this by adding the florets to the bowl with the dry ingredients and tossing them, or by dipping each floret individually.
Arrange on Baking Sheet: Place the coated cauliflower florets on the prepared baking sheet in a single layer, ensuring they are not overcrowded. This will allow them to crisp up nicely.
Bake: Bake for 25-30 minutes, or until the cauliflower is tender and golden brown. Flip the florets halfway through the cooking time to ensure even browning.
Garnish and Serve: Once baked, remove the cauliflower from the oven and let it cool slightly. Garnish with fresh parsley or chives, if desired. Serve immediately with your favorite dipping sauce.
Tips and Variations:
* Extra Crispy: For extra crispy cauliflower, you can broil it for the last 1-2 minutes of cooking. Keep a close eye on it to prevent burning.
* Air Fryer: You can also cook these in an air fryer at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through.
* Cheese: Sprinkle some grated Parmesan cheese over the cauliflower during the last 5 minutes of baking for a cheesy twist.
* Spice it up: Add a pinch of red pepper flakes to the dry mixture for extra heat.
* Lemon Zest: Add lemon zest to the dry ingredients for a bright, citrusy flavor.
* Dipping Sauces: Experiment with different dipping sauces like buffalo sauce, honey mustard, or a yogurt-based dip.

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Mediterranean Diet Easy Recipes 
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Michael Lawson June 21 at 11:42 AM 
Creamy Mushroom and Asparagus Chicken Penne
Ingredients:
2 boneless, skinless chicken breasts, sliced
8 oz penne pasta
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Creamy Mushroom and Asparagus Chicken Penne
This delicious pasta dish features tender chicken, earthy mushrooms, crisp-tender asparagus, all tossed in a rich, creamy sauce.
Yields: 4 servings
Prep time: 15 minutes
Cook time: 25-30 minutes
Ingredients:
2 boneless, skinless chicken breasts, sliced into 1/2-inch thick strips or bite-sized pieces
8 oz penne pasta
1 tablespoon olive oil
2 tablespoons butter
8 ounces cremini or button mushrooms, sliced
1 bunch asparagus (about 1 lb), woody ends trimmed, cut into 1-inch pieces
2 cloves garlic, minced
1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc) OR chicken broth
1 1/2 cups heavy cream (or half-and-half for a lighter sauce)
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup chopped fresh parsley or chives, for garnish
Salt and freshly ground black pepper to taste
Red pepper flakes (optional, for a touch of heat)
Instructions:
Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta.
Cook Chicken: While the pasta cooks, pat the chicken pieces dry with paper towels. Season with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5-7 minutes, flipping occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté Mushrooms and Asparagus: Add the butter to the same skillet. Once melted, add the sliced mushrooms. Cook for 5-7 minutes until they are softened and have released their liquid. Add the asparagus pieces and cook for another 3-5 minutes, until tender-crisp.
Add Garlic and Deglaze: Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan, letting the liquid simmer for 1-2 minutes to reduce slightly.
Make the Cream Sauce: Reduce the heat to medium-low. Stir in the heavy cream (or half-and-half) and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
Combine and Finish: Return the cooked chicken to the skillet with the sauce and vegetables. Add the cooked and drained penne pasta. Stir in the Parmesan cheese. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
Season: Taste and season generously with salt, freshly ground black pepper, and red pepper flakes (if using).
Serve: Divide the pasta among serving bowls. Garnish with fresh chopped parsley or chives and extra grated Parmesan cheese. Serve immediately.
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