This week has flown by. It’s finally, maybe, kind of starting to warm up here in Boston (it was above 32*F!), which is lovely, except for the fact that it’s not yet warm enough to go swimming, but the mounds of snow we have turned into ponds on the sidewalks. So the dilemma is now: do I go for a run in this ‘heat wave’ but end up with wet socks or just wait it out until it’s cold enough for that water to turn solid once again? Who would have thought anyone would want to wait until it’s ‘cold enough’ to go running? Only in New England.
While I’m waiting for it to get cold, I’m using my after-work time to make some healthy snacks. Snacking when I get home from work is one of my ‘bad’ habits, if only because I don’t end up eating a real dinner meal. But over the years I’ve learned that I’d rather eat many smaller ‘meals’ (really ‘snacks’) throughout the day, like fruit and yogurt for my afternoon snack after a light lunch of tuna burgers over greens. So my after-work snack plus some more food a bit later really translates to my evening meal.
I’ve been loving the crispy chickpeas and brownie bites as my go-to’s but also just tried out these roasted cauliflower bites to try something new. They do take a couple of steps, so they’re not something I’ll be making a lot during the week. But I can see these being a great appetizer for a weekend party. I also found that the leftovers make a great add-in to veggie burgers!
Try these out yourself and see if you like them. I like that they’re an extra way to get some veggies into my day, and they’re tasty, too.
Roasted Cauliflower Bites
Try these Roasted Cauliflower Bites out yourself and see if you like them. They’re an extra way to get some veggies into the day, and they’re tasty, too.
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 4-6 servings
- 1/2 head of cauliflower or 1/2 a bag of frozen florets
- 1/2 cup flour
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon chili powder
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 1 cup panko crumbs
- salt & pepper to taste
- Preheat oven to 450*F.
- Cut 1/2 head of cauliflower into small pieces, called florets.
- Place in a medium bowl and cover with a microwave-safe lid. Steam-cook, covered, in the microwave for about 4 minutes. Alternatively, steam on the stovetop using a steamer basket set over boiling water. Let cool.
- In a large bowl, combine flour, garlic powder, paprika, and chili powder.
- In another large bowl, combine the panko crumbs and the parmesan cheese.
- Whisk the eggs in a small mixing dish.
- Add the cauliflower florets to the flour mixture in batches and toss to coat.
- Dip the florets into the eggs, then place them in the bowl with the panko mixture. Press them into the crumbs to get them to stick on all sides.
- Line a baking sheet with aluminum foil.
- Arrange the florets on the baking sheet in a single layer.
- Bake for 10 minutes, until the florets begin to brown.
- Serve immediately with your choice of dipping sauce, or plain as-is.