Parmesan Cauliflower Bites

Ingredients:

3 cups cauliflower florets, washed and thoroughly dried (approx. 1 head)

2 TBS butter, melted

½ cup Parmesan cheese, finely grated

1 tsp paprika

1/4 tsp salt* (try this amount and see if it needs more)

¼ tsp. pepper

 

Directions:

Oven Instructions

Preheat oven to 425 degrees °F.

Toss cauliflower florets with melted butter in a Tupperware with lid (could also use a bowl). Check for pieces that are not coated with butter and toss again.

Combine Parmesan cheese, paprika and pepper and sprinkle over the butter-coated cauliflower florets that are still in the Tupperware (or bowl).

Cover with a tight-fitting lid. Gently toss to coat.

Arrange cauliflower in a single layer on baking sheet with tin foil sprayed to prevent sticking.

Bake for 20 minutes or until edges begin to crisp.

Enjoy hot from the oven!

Air Fryer Instructions

Preheat air fryer to 390 °F for 3 minutes.

Spray the crisper plate with olive oil and place cauliflower in a single layer. Lightly spray the florets with olive oil to promote crispiness.

Cook for about 20 minutes or until desired tenderness.

Tips/Extra Info

Reheating: Cauliflower Bites are best eaten fresh, but can be crisped up again in an air fryer or oven at 350 °F for about 5-10 minutes or until hot. We do not recommend using a microwave to reheat because they will be soggy.

Adapted from here 

Butternut Squash

Ingredients:
butternut squash
water

Oven Directions:
Cut butternut squash in half lengthwise. Place face down on a baking sheet. Add enough water to cover the pan. Bake at 400 degrees for about one hour. Once cooked, scoop out squash, mash up and season with butter, salt and pepper.

Insta-Pot Directions:
Cut in half and then in half again so you have four pieces. {FINISH}

cauliflower gratin

Ingredients:
2 Tbs butter
2-3 chopped green onions

1 head cauliflower, chopped into florets
1 cup chicken broth

3/4 cup milk (or cream)
1 tsp. Dijon mustard
1 tsp. lemon juice
1 Tbs. flour

Italian bread crumbs

Directions:
Preheat oven to 375 degrees. In a large sauce pan melt butter and saute green onions over medium high heat for 4 minutes. Add cauliflower, season with salt and pepper, and then add broth. Cover and cook until cauliflower is tender, 10 minutes.

Transfer cauliflower to a 9x13 baking dish. Place remaining liquid and green onions into Vitamix along with milk, dijon mustard, lemon juice and flour. Slowly increase to variable 10 and blend for 40 seconds.

Pour sauce over cauliflower. Sprinkle Italian bread crumbs over top.

Bake for 25 minutes.

Roasted Veggies

Ingredients

1 zucchini

2 medium sized carrots (or other veggies of your choice)

Salt

Pepper

Paprika

Basil

Garlic powder

Onion powder

Directions

Preheat the oven to 425˚ F.

Line a baking tray with tin foil and a light layer of cooking spray.

Cut your veggies into 3-inch sticks, making sure they are even in thickness. (Note: if you cook zucchini and carrots at the same time—make the carrot sticks skinner otherwise they will be crunchy when the zucchini is done).  Put your veggies in a medium size mixing bowl along with your seasonings and olive oil. Lightly toss until evenly coated.

Spread your seasoned veggies over your lined tray and roast, tossing halfway through, for about 15 minutes or until golden and slightly browned at the edges.