Tag: VEGETABLES

Boiled Potatoes with Butter and Parsley

Boiled Potatoes with Butter and Parsley

What is your favorite way to eat potatoes? I feel like that I don’t have a favorite way. I simply love potatoes. Just like pasta, potatoes are a staple of my household. Potatoes are important in my life and in lives so many people…

Butternut Squash, Beans and Onions Over Mixed Greens – Salad

Butternut Squash, Beans and Onions Over Mixed Greens – Salad

 I have been on the salad kick lately, and I absolutely love it. I think this combination of ingredients works pretty well with each other and a nice sour taste from vinaigrette gives you a nice zesty taste which is just perfect for this salad. […]

Cauliflower Ranch Parmesan Baked Bites

Cauliflower Ranch Parmesan Baked Bites

Cauliflower Ranch Parmesan Baked Bites Recipe

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 this one. Perhaps it is because they love ranch, or because they love the taste of parmesan-herb breadcrumbs.

CLICK HERE FOR MORE CAULIFLOWER RECIPES

One thing is for certain, this recipe will be made over and over again. I really do hope that you like this amazing Cauliflower Ranch-Parmesan Baked Bites.

My dear family ate a whole head of cauliflower before you could count to twenty. I actually made three big cauliflowers just to test different recipes. I must say that I am a bit proud to say that every bit of it was eaten.

Recipe for Cauliflower Ranch Parmesan Baked Bites

Ever since I was a kid I have always loved cauliflower. My favorite was pickled kind. It’s just so tasty like you are eating pickles but even more crunchy.

The second this was fried cauliflower. Goodness! I could eat full plate just of battered fried cauliflower florets. If you wish for that recipe please do let me know.

I imagine that is why my children love nutritious vegetable so much, fresh or cooked.

CHECK OUT MY AMAZING SIDE DISH RECIPES.

Do you enjoy cauliflower? Have you always liked it?

We could probably go two to four heads a week, naturally depending on what we are making. I am rather thrilled at that announcement.

By all means, we are still talking about cauliflower. Most of the time it is replacing potatoes and we perfectly fine using cauliflower as a sustainable alternative.

Cauliflower Ranch Parmesan Baked Bites Step by step

If you make my Cauliflower Ranch-Parmesan Baked Bites or any other recipe from my blog, please tag me on Instagram. @Sandraseasycooking using hashtag #sandraseasycooking. It would mean so much to me me if you do so thank you in advance!

Cauliflower Ranch-Parmesan Baked Bites
Yield: Serves 4

Cauliflower Ranch-Parmesan Baked Bites

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This recipe is amazingly delicious, easy and so versatile that 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.

Ingredients

  • 1 head cauliflower cut into florets (about 1 to 1 1/2 lb)
  • 1 teaspoon Salt
  • 1/4 teaspoon Chili Flakes
  • Drizzle Olive Oil
  • 1 cup Ranch Dressing vegan or non-vegan
  • 1 cup Parmesan with Herbs panko breadcrumbs

Instructions

  1. Preheat oven to 425 F. Line a baking sheet with parchment paper, set aside.
  2. Wash and separate cauliflower into bite-size florets. It's ok if some are smaller and some bigger. Place cauliflower florets in a large bowl.
  3. Add a teaspoon of salt, and about 1/4 teaspoon of chili flakes, toss and drizzle with olive oil, toss again.
  4. Pour over ranch dressing and toss it very well so the cauliflower florets could get coated completely.
  5. In a separate bowl, add breadcrumbs. READ NOTES
  6. Working in batches, dip the cauliflower florets into the breadcrumbs, making sure that each piece gets completely coated. Place the coated pieces onto the prepared baking sheet and repeat with the remaining cauliflower.
  7. Bake 30 minutes, or until golden brown and crispy.
  8. Serve immediately

Notes

  • I tested this several times with different flavors, so what I would like to suggest is do not put bread crumbs over the cauliflower, right after you mixed ranch or any other sauce that you'd like to use it. Instead, dip each cauliflower floret in the breadcrumbs and try to coat it well before baking. If you add all the breadcrumbs on top of ranch coated cauliflower, then the breadcrumbs going to separate completely.
  • You can prepare cauliflower florets ahead, and before baking just coat them with breadcrumbs.
  • You could toast breadcrumbs before dipping the cauliflower florets in just by adding a bit of olive oil in the pan and heating it, then toasting breadcrumbs just for 20-30 seconds, take it off on the paper towel before they get a deeper color. You don't want to burn it, just lightly toast. This brings even deeper flavor and amazingly crunchy cauliflower. I did not do that for this recipe, but I have done it in the past.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Superfoods Salad

Superfoods Salad

Superfood definition: A nutrient-rich food considered to be especially beneficial for health and well-being. We eat superfood every day, and a beautiful combination of different food makes us feel good, makes us healthy. They all doing their own thing to make us strong and give […]

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 […]

Baked Potatoes

Baked Potatoes

Baked Potatoes

The perfect companion to the grilled food, or just when you crave baked potato.

Baked potatoes really do not require too much work and this is totally doable any time of the year since we can find potatoes year around.

I do the same with my sweet potatoes, and sometimes I cut the potatoes lengthwise and bake the whole tray for 30 minutes because my kids adore potato halves with shredded cheddar cheese.

Click here for more side dishes

Baked Potatoes

For this one, I used simple toppings. Toppings that we like, such as butter, sour cream, and parm cheese, but you can use whatever you prefer.

Happy Cooking!!!

If you try Baked Potato recipe or any other, please tag me on Instagram @Sandraseasycooking using hashtag #sandraseasycooking. Thank you in advance!

Baked Potatoes
Yield: 6 Servings

Baked Potatoes

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

The perfect companion to the grilled food, or just when you crave baked potato. It doesn’t require too much work and this is totally doable any time of the year since we can find potatoes year around.

Ingredients

  • 6 Russet Potatoes preferably same size (Also known as Idaho Potatoes)
  • Olive oil
  • Salt and Ground Black Pepper
  • Topping option for each
  • Salt and ground black pepper to taste
  • Unsalted Butter
  • Sour Cream
  • Chives or green onions
  • Pinch of Herbs or spices parsley, Za'atar, or chili flakes

Instructions

  1. Preheat to 400F (200C)
  2. Wash potatoes very well.
  3. Prick potatoes all over with a fork, then rub with olive oil;
  4. Season each potato generously with salt and ground black pepper.
  5. Lay for each potato a square of aluminum foil and wrap it completely and bake for about 40 minutes or until tender. Use a kitchen towel and press the potato lightly, if it's softer or tender, the potato is done.
  6. If you do not want to use aluminum foil, then place potatoes on the cooking rack in the middle of the oven, and bake for about 45 minutes at 375 F or until tender.
  7. Carefully open the aluminum foil if you are using it, then cut open each potato in the middle and lightly squeeze so the potato could open wide.
  8. Using a fork, just lightly scrape and mix inside of the potatoes before adding any topping.
  9. Season with salt and pepper and top with butter, sour cream, Parmesan, chives or any topping that you prefer.

Notes

I used heavy duty alum foil. It is not necessary to use it, but the potatoes are cooked much faster and we like it. It is the best if you use the same size potatoes.

The cooking time will also vary on the size of your potato. You can use as many as you want as long as it could fit in your oven, but I got to mention that any leftover potatoes makes a fantastic salad the next day.


Zesty Zoodle Salad

Zesty Zoodle Salad

Healthy ― YES! Delicious  ― YES! Easy ― YES! I must tell you that this one is going to surprise you! I have made zoodles for quite some time now, and I love the fact that it tricks your mind that you are eating noodles.  Sometimes, I would […]

Citrus Kale Salad

Citrus Kale Salad

  Perfect, healthy, nutty and balanced Citrus Kale salad. A Beautiful marriage of ingredients that just brings harmony, happiness, and calmness to you and your body. Don’t you simply love a good salad? I adore salads, and the other day, I was longing for kale […]

Skillet Spaghetti with Vegetables

Skillet Spaghetti with Vegetables

I don’t know about you, but there is nothing quicker or more fulfilling than making a one-pot meal, particularly if it’s pasta and vegetables. You can include some chicken, fish or whatever protein on the side, but to be completely forthright, sometimes a meal without the meat is generally as delightful as it is worth it.

Anyhow, I shared something very similar a long time ago, when I just started blogging, but I thought to share a little faster, updated version as well.
Seriously, this is done so quickly that the supper will be on the table in the blink of an eye.

It brings a smile to my face when my kids say:” oh, this looks so good”, so I know you will love it as well. Please, share your pics with me on social media with a tag #sandraseasycooking. I am IG junky, so you might find me there.

Nothing brings me more delight than seeing the creations that you made using my recipe. I always give you an option, such as if you don’t have one thing in your fridge or pantry, replace it with the other. Cheers, my friends, and wishing you an astounding June!!!

 

Check out the other dishes that I used Xtrema Ceramic cookware:

Skillet Spaghetti with Vegetables

Course Main Course
Cuisine American
Keyword pasta, meatless, skillet dinner
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1 box Spaghetti cooked (1lb)
  • 1 Tbsp. Olive Oil
  • 2 Garlic cloves smashed
  • 2 Green Onions chopped
  • 1 cup Fresh Broccoli florets
  • 1 cup Fresh Asparagus chopped
  • 4-5 Baby Bella Mushrooms sliced
  • Sprinkle of Crushed Red Pepper
  • 1/2 tsp. Sea Salt or to taste
  • Dash of Ground Black Pepper
  • 1/2 tsp. Dry Italian Herbs {mix}
  • Grated Parmesan Cheese

Instructions

  1. Boil salted Water and drop the pasta in; while pasta is cooking start preparing vegetables.
  2. Wash all the vegetables first and smash the garlic, chop the green onions, chop the asparagus into 1 inch, cut broccoli florets separating it from the root, and slice mushrooms.
  3. Add olive oil in the skillet and heat it.
  4. Add to the skillet smashed garlic and chopped green onions; stir-fry for a few seconds. Add asparagus, broccoli, and mushrooms. You can blanch asparagus and broccoli for 20-30 seconds, by placing them in the boiling water, drain and place it in the cold bath.
  5. Season the vegetables with salt, pepper, sprinkle of red crushed pepper and toss in a few dry herbs; Stir Fry for next 3 to 5 minutes,
  6. Add cooked and drained pasta in the skillet and mix to coat it with olive oil.
  7. Sprinkle the pasta with a generous amount of Grated Parmesan Cheese.

Recipe Notes

You can add Bell Peppers, other types of mushrooms, kale or spinach. It is a very versatile dish. You may add 1 teaspoon or more of butter and stir the pasta. It gives you a very silky and delicious taste.

 

 

Edamame – with Sriracha Sea salt and Meyer Lemon

Edamame – with Sriracha Sea salt and Meyer Lemon

  Lately, I’ve reached more and more for healthier option snacks, and edamame is really on top the list. Not only that I love it, but my kids adore soybeans especially in the pods. I guess it’s more fun to pop them out of their […]