I have to admit, I’m not very good about eating all the veggies I should, especially raw veggies. But recipes like this make it easier for me! The ingredients in this Broccoli, Cauliflower, and Cheese Salad are coated with a simple dressing that’s sweetened with honey. In addition to the broccoli and cauliflower, there’s also some red onion, bacon, sunflower kernels, two cheeses, and some raisins, too, if you want.Continue reading
If you’re wanting to get more veggies in your diet, this Broccoli-Cauliflower Salad may just be what you’re looking for! This veggie salad has lots of good things in it—not only broccoli and cauliflower, but cherry tomatoes, raisins, feta cheese, and chopped pecans. I especially love the feta cheese in this! Serve Broccoli-Cauliflower Salad as a side dish or a light meal—you could even add some leftover chopped grilled chicken to this!Continue reading
If you’re looking for a veggie side dish that has a flavorful punch to it, then this Buffalo Ranch Roasted Cauliflower and Broccoli recipe may be just what you’re looking for! Continue reading
This recipe had me at the word “popcorn,” being the popcorn-lover that I am. But it actually doesn’t have anything to do with popcorn; it’s a roasted cauliflower recipe, flavored with some spices that really give it some punch–chili powder, cumin, and paprika. I found this recipe in The Quick Six Fix, a cookbook by Stuart O’Keeffe that has 100 easy recipes with six ingredients, six minutes prep time, and six minutes cleanup. That’s my kind of cooking!
The Popcorn Cauliflower Nuggets recipe calls for an 18 x 26″ pan, and the largest size pan I had was 13 x 18,” so I halved the recipe below. I loved the spicy taste of these nuggets! It was hard to stop eating them, they were so tasty. The recipe says it makes 4 to 6 servings, but if you’re really hungry and you really like these, it may just make 2 servings! 🙂
POPCORN CAULIFLOWER NUGGETS from The Quick Six Fix
- 2 medium heads cauliflower, broken into popcorn-sized florets
- 3 Tablespoons olive oil
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Place a rimmed 26 x 18-inch baking sheet on the center rack in the oven and preheat oven to 425˚F.
Place all florets in a Ziplock bag along with the rest of the ingredients. Shake and toss well to combine. Let rest for 10 minutes.
Remove pan from the oven and empty the bag onto the piping hot baking sheet.
Return the pan to the oven for 25 minutes, or until cauliflower is browned all over.
I liked these cauliflower nuggets more than I thought I would, and I’ll definitely be making them again! What’s your favorite way to fix cauliflower?
I really didn’t know what to expect when I was making this Cheesy Roasted Cauliflower. I had never tried roasting cauliflower before, so this was something new for me. I’m not a particularly big fan of cauliflower either, but I do love roasted veggies–so I thought it would be worth a try!
When I had my first taste of this, I thought, “Wow, this is good!” I really did. It surpassed my expectations. Who would have thought cauliflower could have tasted so good? The cauliflower is roasted, along with some sliced red onion, in a mixture of olive oil and lemon juice. Sour cream and shredded Cheddar cheese, added after the roasting, give this side dish a rich, creamy flavor. And the crumbled bacon on top is a nice touch, although this is great without the bacon, too, if you want to keep it meatless.
I’m sure this is something everyone in your family will love. It’s definitely worth making!
CHEESY ROASTED CAULIFLOWER by NancyCreative, adapted from Kraft Foods
Makes 4 to 6 servings
- 8 cups cauliflower florets
- 1 red onion, cut into 1/4-inch slices
- Juice from 1 large lemon (about 1/4 cup)
- 2 Tablespoons olive oil
- 1/4 teaspoon black pepper
- 1/2 cup regular or lite sour cream
- 2 cups shredded Cheddar cheese (8 ounces) , regular or low-fat
- Optional: 1 slice of cooked and crumbled bacon or 1 Tablespoon real bacon bits
Preheat oven to 450˚F.
In large bowl, combine first 5 ingredients; spread onto foil-covered rimmed 10 x 15″ baking sheet. Bake at 450˚ for 40 minutes, stirring after 20 minutes for even baking (you may get a few burnt edges on your sliced onions and cauliflower, but that’s okay!).
After cauliflower is roasted, spoon back into large bowl and stir in the sour cream. Then mix in the shredded Cheddar cheese. Spoon mixture into an oven-safe baking dish and bake an additional 5 minutes, or until cheese is all melted. Top with crumbled bacon or bacon bits, if using, and serve.
This is a great dinner side dish. And something to keep in mind for special holiday meals. It’s not the healthiest way to prepare cauliflower, but it sure is good! Do you have a favorite cauliflower side dish?