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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.

Cauliflower

 

• 
  1 head cauliflower
• ▢¼ cup olive oil
• ▢1 ½ teaspoons paprika
• ▢1 teaspoon garlic powder
• ▢1 teaspoon onion powder
• ▢¼ teaspoon chili powder
• ▢1 teaspoon cumin
• ▢¼ teaspoon pepper
• ▢1 teaspoon salt

Instructions

 

• Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper if desired. You can do it without parchment, I just think it makes cleaning up easier.
• Rinse the cauliflower cut the florets off, placing them in a large bowl.
• Drizzle the olive oil over the florets, and add the seasoning. Toss together with your hands or a spoon.
• Spread evenly over the prepared cookie sheet. Bake at 425 degrees for about 30 minutes or until the edges are browned and crisp. Stir once or twice during the cooking time.
• Season with more salt and pepper if desired.

Notes

Store leftover cauliflower in the refrigerator for up to four days.Sitehttps://theprettybee.com/wprm_print/the-best-seasoned-roasted-cauliflowerThe Pretty Bee

Cauliflower soup

 

Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion or leeks, about 1 medium onion or 1 large leek
• 1 cup diced celery, about 3-4 medium stalks
• 1 cup diced carrot, about 2-3 medium carrots, peeled
• 3 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
• 8 cups chopped cauliflower florets, about 2 medium heads cauliflower (see note for frozen or riced cauliflower)
• 4 cups chicken or vegetable broth
• 1 teaspoon salt, I use coarse, kosher salt
• Pinch of black pepper
• 1 cup milk
• ¼ cup all-purpose flour (see note)
• 1 cup shredded sharp cheddar cheese (see note)

Garnishes (optional):

• Cooked, crumbled bacon
• Chopped chives or green onions
• Sour cream
• Shredded cheese

Instructions 

• In a 6-quart or larger pot, heat the oil over medium heat until shimmering. Add the onion or leeks, celery, carrots and garlic, and cook, stirring often, until the veggies start to soften, 4-5 minutes.
• Add the cauliflower, broth, salt and pepper to the pot. The broth won’t fully cover the vegetables; that’s ok. Give the mixture a good stir and bring to a simmer over medium-high heat. Reduce the heat to medium, cover the pot, and cook for 10-15 minutes until the cauliflower and other veggies are very tender.
• Use an immersion blender, potato masher (or transfer half of the soup to a blender – taking care to vent the lid when blending the hot soup), and blend or mash the soup until the cauliflower is the desired consistency. I prefer some small bits of texture rather than blending until completely smooth.
• Whisk or blend together the milk and flour until smooth. Pour the mixture into the soup, stirring constantly, and cook the soup over medium heat until slightly thickened, 4-5 minutes.
• Off the heat, stir in the shredded cheese until melted. Add additional salt and pepper, to taste, if needed.
• Serve the soup, if desired, topped with bacon, chopped chives or green onions, sour cream, and extra shredded cheese.

Notes

Nutrition Facts: the nutrition facts for this recipe were calculated based on the soup (but do not include the optional garnishes as those are added based on personal preference). 

Cauliflower: if you end up with a bit more or a bit less cauliflower, it’s ok. It doesn’t have to be exact. You can also use the stems (might need a few extra minutes of cooking to soften). UPDATE: readers reporting everywhere that they used the frozen riced cauliflower and it worked great (it’ll pack down more in the measuring cup, so I’d say use 7-9 cups riced cauliflower, fresh or frozen). 

Broth: I always use low-sodium broth (chicken broth for this recipe, but vegetable broth can be substituted for a vegetarian version)

Flour: for a gluten-free version, try 2 tablespoons cornstarch in place of the flour (or a gluten-free flour blend, although I don’t know how well gluten-free flours thicken soups).

Cheese: sharp white or orange cheddar cheese will work in this recipe (so will medium or mild, but the flavor will be better with sharp cheddar). Using freshly grated cheese will melt better than using preshredded cheese (which is often coated with a powdery substance to keep it from sticking, but it also makes it melt less well).

Mel's Kitchen Cafe