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Roasted Cauliflower and Cheese

Roasted Cauliflower and Cheese

I could eat this delicious Roasted Cauliflower and Cheese probably every other day. Well, I like calling this Mac-flower and Cheese ’cause I used Cauliflower instead of macaroni. This recipe blew my Instagram account after food52 reshared my picture of Mac-flower and Cheese. Since I read more

Spooky Halloween Cauliflower Bowl Bean Dip

Spooky Halloween Cauliflower Bowl Bean Dip

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RotelDareToDip #CollectiveBias What do you think of this Spooky Halloween Cauliflower Bowl Bean Dip Tray? I hope you guys like it. Halloween is just around the corner read more

Meatless Meatballs with Cauliflower and Broccoli

Meatless Meatballs with Cauliflower and Broccoli

Meatless Meatballs with Cauliflower and Broccoli

The combination of Meatless Meatballs with Cauliflower and Broccoli just fit together like peas and carrots in the pot pie.

I just loved everything. I had my niece over for lunch, and she enjoyed it as well.

So, these meatballs are obviously meatless. I do not know how they did it, but they honestly taste like a meat to me.

Needless to say, they are so freaking delicious.

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My family loved it too. Well, I do not make it often and we are not vegan or vegetarian, but I enjoy every few days a nice plant-based meal. I even crave salads!

To some of you, that might be strange but it is honestly true.

Besides, broccoli and cauliflower are amazing in every possible way.

Meatless Meatballs with Cauliflower and Broccoli

I wanted to stay with a completely vegan meal. Which is not mandatory, of course, since we are not vegans or vegetarians.

However, I wanted to go along with the theme and create our lunch so my family can actually see that vegan lunch can be delicious.

My boys are always running away from the idea but this turned around. We all truly enjoyed it.

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I tossed some thawed organic broccoli and cauliflower with these meatballs. Also, I made this delicious veggie-packed spaghetti to go with it.

It was truly one remarkable meal. To be honest, you do not need the whole bunch of food to create an amazing meal for a family.

They will love anything that I make so I try to use simple ingredients to create a wonderful dinner.

Meatless Meatballs with Cauliflower and Broccoli

You can find Spaghetti recipe here on my blog. It is olive oil and garlic spaghetti, and we absolutely love it.

Of course, you can eat it just like this, or you may serve it with rice, quinoa or any type of pasta.

Well, I am just here giving you a couple of tasty ideas. I have so many amazing meatless recipes and side dishes on my blog that I am sure you will find something.

I am linking some of my personal favourite meatless recipes. They are all tested and my picky family approved.

HAPPY COOKING!

Meatless recipes you might like:

Roasted Cauliflower and Cheese

Pan-Fried Eggplant with Mozzarella and Marinara

Sage and Brown Butter Gnocchi 

Yellow Rice with Peppers and Tomato Sauce

Easy Lyonnaise Potatoes

Hey! If you try Meatless Meatballs with Cauliflower and Broccoli or any other recipe please tag me. On Instagram @sandraseasycooking. Thank you in advance!

Meatless Meatballs with Cauliflower and Broccoli
Yield: 2 Servings

Meatless Meatballs with Cauliflower and Broccoli

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This whole combo just fit together like peas and carrots in the pot pie. I just loved everything. I had my niece over for lunch, and she enjoyed it as well.

Ingredients

  • 1/2 tbsp. Olive Oil
  • 6 Gardein Meatless Meatballs 3 per serving
  • 1 cup Frozen Broccoli
  • 1 cups frozen Cauliflower
  • Sprinkle: Lemon-Black Pepper Seasoning unsalted
  • Sprinkle: Red Chili flakes
  • Sprinkle: Dried Parsley
  • Sea Salt to taste

Garnish

  • A drizzle of Chili Oil
  • Fresh Italian Flat Leaf Parsley
  • Serve it with SuperGreen Pasta

Instructions

  1. Follow meatless meatballs cooking instructions according to a package. I prefer thawing the meatballs then just cooking them defrosted until light brown on hot oil for a couple of minutes, turning every 30-40 seconds.
  2. After meatballs are lightly brown toss them with (slightly) thawed Broccoli and Cauliflower. You could use raw, fresh vegetables, just make sure to blanch them just before tossing them with meatballs. Cook vegetables for a minute or two on medium-high heat.
  3. Season with seasoning to taste.

Notes

KITCHEN TIP: HOW TO THAW FROZEN VEGETABLES:

Put frozen vegetables in a colander or a strainer and run cold water over the vegetables until thawed. If you are thawing Spinach or kale, make sure to squeeze out excess water. I finish pasta at the same time I finish this dish so I could serve it together. This is also very easy to cook ahead and refrigerate for up to 2 days or freeze it for a month.

The reason why I do not keep broccoli and cauliflower longer than 2 days: It has a very particular smell if it stands in the fridge for too long.

I recommend no longer than 2 days. you can always freeze it and reheat. You can serve this with whatever you wish or eat it on its own. I like this green pasta very much.

This is not a sponsored post at all, but if I like a product I like to talk about it even if it is not paid sponsored opportunity.

SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.

Cauliflower Ranch Parmesan Baked Bites

Cauliflower Ranch Parmesan Baked Bites

Cauliflower Ranch-Parmesan Baked Bites is amazingly delicious, easy and so versatile. You can pretty much use any flavor that you want or desire. After testing several different coatings or flavors, my family liked this one the best. To be honest, I do not know why read more

Oven-Roasted Thai Cauliflower Steaks

Oven-Roasted Thai Cauliflower Steaks

When I think about cauliflower, many dishes come to my mind, but deep fried, pickled, or raw were my favorite ways to eat this power vegetable. To include cooked cauliflower in our diet often I started to roast it. Making them with different flavors just read more

Guacamole over Roasted Cauliflower

Guacamole over Roasted Cauliflower

Guacamole over Roasted Cauliflower

Sitting in my living room, and sipping on my first cup of freshly brewed coffee one early morning, I had cravings for roasted cauliflower.

It is nothing unusual for my cravings to start working early. Even though I am genuinely a poor breakfast eater. Coffee and maybe a pastry that is about it for me on the most mornings. However, that morning was different. I was craving this. My thoughts were running wild.

Guacamole over Roasted Cauliflower

Building a recipe fast and furious in my head before lunchtime starts. What could I combine it with? Of course, the roasted chicken came to mind. Which by the way was a delight having with this roasted cauliflower and simple, classic guacamole.

The simplicity of this dish is absolutely amazing, but the complex combination that brings you sour with a hint of spiciness, along with savory smooth taste.

It is just a perfect, healthy and a delicious side dish. Bringing together power foods such as cauliflower, avocado, garlic, and lemon with an explosion of flavor that you will love when they are combined together in a unique way.

Guacamole over Roasted Cauliflower

Guacamole over Roasted Cauliflower

Course Appetizer, Side Dish
Cuisine Healthy Choices
Keyword appetizer, breakfast, brunch, party food, meatless
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Author Sandra | Sandra’s Easy Cooking

Ingredients

  • 1 medium head Cauliflower fresh/medium size,
  • 1 tbsp. Olive Oil
  • Sea salt pinch

Guacamole:

  • 1 Avocado peeled/pitted
  • 6 cloves Garlic roasted and peeled
  • Lemon Juice from 1/2 lemon
  • 1/4 tsp. Chili Pepper powder more if desired
  • 1 tsp. Olive oil
  • Salt to taste 1/4 tsp.
  • Fresh Mint 1 sprig/6-8 leaf, or more + for garnish

Instructions

  1. Preheat oven to 375F.
  2. Wash cauliflower, then separate cauliflower into medium flower buds (it’s alright if some are smaller than the other). Toss the flower buds with the few pinches of sea salt (or any on hand) and olive oil (add garlic cloves to roast too), Roast for 30-35 minutes. After roasting, transfer the cauliflower buds on the kitchen paper towel to absorb extra moisture. Set aside.
  3. While cauliflower is cooling a bit (10 minutes), start with the Guacamole. Wash, open, and pit the avocado. You can use more than one, but ultimately one should be enough. Add all the ingredients, and peel roasted garlic cloves. Roughly chop garlic into smaller pieces before mashing them with the avocado. Season it with salt to taste. I had to add more than a few pinches until it reached my desirable taste. If you like guacamole smooth, then place everything in the food processor, and for a chunky version just mashes with a masher or a fork.
  4. You can mix guacamole gently with the roasted cauliflower, or serve it on the side, spooning it over the cauliflower when you serve it.
  5. Garnish with extra mint, and lemon slices/wedges.

Recipe Notes

Did you know that you can make an amazing pasta dish just by combining guacamole and pasta, adding shrimp or chicken to the mix is another level of deliciousness?! Recipe: Spaghetti in Avocado Sauce and Shrimps If you like more char look on your cauliflower, let it cook/roast for up to 45 minutes.

Malaysian Roasted Cauliflower

Malaysian Roasted Cauliflower

Happy Mid-week peeps! I am finally back to my morning routine. You guessed, kids are back to school! I love my peaceful mornings; coffee, music, and photo shoots, recipe testings, etc. Most mornings, until noon, my house is wrapped with the aroma of something delicious read more

Best Things to Buy at Aldi

Best Things to Buy at Aldi

What I always must get when I shop at Aldi. Aldi is the brand of two German family-owned discount supermarkets, and my family loves shopping at this grocery store. You will need a quarter to get a cart unless you want to carry everything in read more

Mini Sunday Brunch Casseroles

Mini Sunday Brunch Casseroles

Mini Sunday Brunch Casseroles

Mini Sunday brunch casseroles are such a jam and life savor, especially over holidays.

I know it has been a weird year, and most have kids still at home, so these casseroles are fantastic at any time of the year.

Sometimes it is hard to get out of the comfort zone. Well, I know because I am one of those people. For the last six months, I feel like I have been making the same meals over and over again.

Just look at these mini casseroles; they are simple, portion-sized, and versatile because you can literally use any protein in them as well as a veggie.

Also, you can make them vegetarian or packed with bacon or sausages.

Mini Sunday Brunch Casseroles

I am always thinking of people that are plant-based. Well, I don’t like it when people are judging us for eating meat, and I am most certainly not going to judge our vegetarian friends.

So, I always try to give an option so everyone has the opportunity to make and enjoy my recipes.

Anyhow, since I got that off my chest, let us move on.

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The casserole is such a perfect dish to please a crowd. They are really well-loved. To be honest, I love using leftover chicken from time to time or after Thanksgiving turkey.

However in this case I used Italian sausage, peppers, and Southern potato hash, which is basically diced potatoes.

Add some cheese and eggs and you will be a queen or a king of brunch.

My family much like me love a combination of spicy Italian sausage with onion, papers, and potatoes so this is what I use most of the time.

Mini Sunday Brunch Casseroles

I have made breakfast or brunch casseroles for school parties and for holiday gatherings for many years, especially when my kids were small and still liked me combing to school celebrations.

Sometimes I use breakfast sausages or chopped up bacon, and some other times I would even mix in cooked bread or biscuits.

Nevertheless, if you wish to keep this low carb I would stay away from the bread, of course, potatoes are not keto-friendly, so I would suggest maybe using roasted cauliflower.

You can check my Breakfast Casserole, which was always a huge hit among kids and adults.

Whatever you are using people seem to love it. Now for plan-based, I would suggest adding either vegan sausages or mushrooms or both.

Step by step

Anyhow, I hope you guys try making these Mini Sunday Brunch Casseroles because I know you will love them.

Therefore, if you make this recipe or any other dish from my site, please tag me on Instagram @sandraseasycooking because I respond if not immediately then in a day when I see it.

Furthermore, do not forget to use hashtag #sandraseasycooking so your dosh is visible to everyone. Thank you for all your support in advance!

Recipes for breakfast
Yield: Makes 8

Mini Sunday Brunch Casseroles

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Mini Sunday brunch casseroles are such a jam and life savor, especially over holidays.

Ingredients

  • 2 tbsp grapeseed oil
  • 1.5 cup frozen Southern potato hush, or 1.5 cup diced potatoes (one and a half)
  • 1/2 red bell pepper, diced
  • 1/2 onion, chopped
  • 1 celery rib, chopped
  • 1/2 lbs (220g) Italian sausage, mild or hot, casing removed
  • 1 cup shredded cheese, Mexican blend cheese works well
  • 1 tbsp dried parsley
  • 8 eggs, mixed
  • 1/2 cup heavy whipped cream
  • 1/2 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1 tbsp butter, softened

Instructions

  1. Slightly fry southern potato hush until soft and edge crispy. Season with a pinch of salt and pepper. then set aside.
  2. Stir fry pepper, onion, and celery. Take it out of the skillet and place next to potatoes hush.
  3. Cook Italian sausage. Break into pieces while cooking. When it is cooked through, combine potatoes with pepper, onion, and celery, sprinkle dried parsley. Add cheese and mix it all together.
  4. Preheat oven to 375F.
  5. Butter each ramekin with unsalted butter.
  6. Mix eggs with salt and black pepper.
  7. Depending on the size of your ramekins, add a meat-veggie mixture a bit less than 3/4 of the ramekin, then pour eggs over. Take a spoon or a butter knife and poke through so the eggs could coat the "filling". I add eggs almost to the edge however you need to give a bit more room so the eggs could cook and rise.
  8. Place ramekins on the large cookie sheet pan or similar and bake for 23-25 minutes.
  9. Allow them to cool down for a couple of minutes before serving.

Notes

You can use any meat. Just make sure to cook it before.

Also, you may use any veggie of your choice as well as cheese. Mozzarella or crumbled queso fresco would be perfect as well. Feta Cheese could be used but watch on how much salt you will use. A pinch or two is probably all you would need.

Grilled Pork Chops

Grilled Pork Chops

Not only that, you are going to love these flavorful grilled pork chops, but I can promise you will make them all the time.   Now, you will need any kind of grill to make them, of course. However, you can use your air fryer read more