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side dishes

Crispy Baked Cauliflower Nuggets (Light Recipe)

February 4, 2019 by sblades Leave a Comment

Cauliflower Nuggets

Even though it’s February and some resolutions are falling by the wayside, I’m still trying to eat a little better and a little lighter.

I have several ‘Light’ cookbooks and have been sampling a few recipes from each. Some of the recipes have been total flops, but these Crispy Baked Cauliflower Nuggets (adapted from Taste Of Home’s Guilt-Free cookbook) are the best of the bunch. Outstandingly delicious!

Cauliflower Nuggets

These light, crispy cauliflower pieces get the crunchiness from the crushed corn flakes held together by a little flour and egg white. I love cauliflower anyway and this recipe kicks up the goodness a notch.

I ate about half of them for lunch, dipped in that creamy, lightly spicy aioli. You can leave the aioli off if you’re trying to cut back – totally optional.

Cauliflower Nuggets

As I was munching down on them for lunch, I almost felt like I was eating a main dish because they’re quite substantial. These Crispy Baked Cauliflower Nuggets are reminiscent of chicken nuggets, but much, much better and healthier! Love that crispy coating.

I think you’ll love these simple cauliflower nuggets. The hardest part is cutting up the cauliflower, so if you want to cheat and get it pre-cut, that’ll save you some time.

Cauliflower Nuggets

Cauliflower Nuggets

Crispy Baked Cauliflower Nuggets (Cooking Light)

Yield: 3 - 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Cornflakes make for a crispy crunchy coating and the aioli (optional) finishes them off nicely. 

Ingredients

  • 1 medium/large cauliflower (about 4 heaping cups)
  • 6 tbsp all-purpose flour
  • 1/4 tsp garlic salt
  • 1/4 tsp paprika
  • 1/4 tsp ground pepper
  • 2 1/2 C corn flakes, crushed
  • 2 egg whites
  • For the Aioli (dipping sauce):
  • 1/2 C mayonnaise
  • 1/2 tsp fresh lemon juice
  • 1 to 2 tsp Sriracha sauce

Instructions

  1. Preheat oven to 400°.  Line a baking sheet with aluminum foil and spray generously with cooking spray.
  2. Break cauliflower into a little larger than bite-sized pieces (too small and they'll fall apart after cooked).  Put 1/2 C water into a medium sauce pan and add the cauliflower.   Put a lid on the pan and cook cauliflower over medium heat for 5-6 minutes, until crisp-tender.  Drain well and set aside to cool for about 5 minutes.
  3. In a shallow bowl, mix together the flour, garlic salt, paprika and pepper.  In another shallow bowl, put the egg whites.  In a third shallow bowl, put the crushed corn flakes.
  4. When cauliflower is still warm, but cool enough to handle, dip each piece into the flour (shaking of excess), dip and roll in the egg white (shaking off excess), then roll in the crushed corn flakes.  Set on the prepared baking sheet and continue with the rest of the cauliflower.
  5. Bake the cauliflower for 15-18 minutes, turning it over half way through baking so the bottoms don't burn and they cook evenly.  Remove from the oven and sprinkle with a bit of kosher salt if desired.  
  6. For the aioli:  while the cauliflower is baking, mix the mayonnaise, lemon juice, and sriracha (to taste) together until thoroughly combined.  Refrigerate until cauliflower is ready.
  7. Serve immediately out of the oven with the side of aioli (or drizzle aioli over the tops of the cauliflower).  If you have any leftover, refrigerate after cooled and warm up in a 350° oven for 10 minutes so it will stay crispy.

Notes

Tips and Stuff:

For a lighter dish, serve without the aioli (but it's reeaaaaalllly good with it).

To crush the corn flakes, put them in a ziplock bag and pound gently with the bottom of a glass until pretty finely crushed, but still with a little texture.  That helps the cauliflower be really crispy right out of the oven.

Serve these warm, definitely.

You can find sriracha sauce by the hot sauces in any grocery store now, but if you'd rather use Tabasco, that's fine.  Just a little different taste.

Nutrition Information:
Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 338Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 12mgSodium: 520mgCarbohydrates: 31gFiber: 4gSugar: 5gProtein: 7g

Nutrition Values are Approximate

© Adapted from Taste of Home - Elvera Dallman
Category: Vegetables/Side Dishes

Filed Under: All Recipes, Lighter Recipes, Vegetables/Side Dishes Tagged With: aioli, baked cauliflower, baked vegetables, cauliflower nuggets, crispy cauliflower, lighter recipes, side dishes, sriracha aioli, Taste of Home, vegetables

Creamy Parmesan Scalloped Potatoes

April 21, 2015 by sblades Leave a Comment

 
Growing up, one of my favorite dishes was Mother’s scalloped potatoes. I don’t know how she made them and unfortunately her recipe didn’t make it to the little recipe box of hers that I inherited.

Over the years I’ve had other scalloped potatoes, but they all tasted boxed or bland and I gave up on ever having really good ones again. That is, until I was browsing through Southern Living’s 2011 Annual Recipes.

After looking at this Creamy Parmesan Scalloped Potatoes recipe I thought, man that looks like it may be close to Mother’s recipe. It’s similar but, I hate to say, is much better. It has three cups of whipping cream in it – how could it go wrong? Here’s the before and after:

Parmesan Scalloped Potatoes
Parmesan Scalloped Potatoes2

It’s fairly easy to throw together. I got out my trusty mandolin and fought with it for awhile until the perfectly sliced (almost) potatoes were produced. Bret stood by with band-aids in case my knuckles decided to join in. All is well though.

I changed the Southern Living recipe a bit and it could not have come out more perfect and creamy! I kept thinking the flavor reminded me of something and decided it was like a really great alfredo sauce, but thicker.

We love the crusty topping that the parmesan cheese makes and the soft and creamy Yukon gold potatoes are the perfect choice for this dish.

Parmesan Scalloped Potatoes3

We had these Creamy Parmesan Scalloped Potatoes with a tasty beef tenderloin (see Tips and Stuff for a quick steak tutorial if you like the way it looks in the photo).

We both agree that this dinner was a success and yes, please, it will be made again.

Creamy Parmesan Scalloped Potatoes

Creamy Parmesan Scalloped Potatoes

Yield: 6-8 servings
Prep Time: 30 minutes
Cook Time: 35 minutes
Additional Time: 10 minutes
Total Time: 1 hour 15 minutes

Creamy, cheesy, delicious scalloped potatoes.

Ingredients

  • 2 lb. Yukon gold potatoes, peeled
  • 3 C. whipping cream
  • 1/2 tsp. dried basil
  • 1 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1/2 C. freshly grated Parmigiano Reggiano, plus 1 tbsp.

Instructions

  1. Preheat the oven to 400 degrees. Layer potatoes in a 2 or 3 quart casserole dish - set aside.
  2. Stir together the cream, basil, garlic and onion powders, 1 tbsp. of the Parmigiano Reggiano, salt and pepper in a medium bowl.
  3. Pour the cream mixture over the potatoes, lifting potatoes slightly for the sauce to get down between the layers.
  4. Bake for 30-35 minutes, stirring gently every 10 minutes.
  5. Sprinkle the remaining Parmigiano Reggiano evenly over the top and bake 15 to 20 minutes longer until it is brown and bubbly.
  6. Remove from the oven and let it cool on a wire rack for 10 minutes before serving.

Notes

Tips and Stuff:

Regular parmesan cheese will work well, too.

I think my casserole dish (shown in photo 2) is a 2-quart casserole. You want the layers to be 2 1/2 to 3" high.

When you stir the cooking potatoes make sure the cream mixture covers the top layer so they won't dry out.

Don't worry that it looks too liquidy - it will absolutely thicken up by the end of the cooking time.

Next time I'm going to try part whipping cream and part regular milk to lighten it up a bit and will let you know if it thickens OK.

Beef Tenderloin

*We usually share one big piece of tenderloin, about 2 1/2" tall and 3 to 4" around.

*I marinate the steak in about 3 tbsp. olive oil, 1 tbsp, Worcestershire sauce, 2 tsp. soy sauce and 1 tbsp. Monterrey Steak seasoning for 2-3 hours if I have the time.

*Put about 2 tbsp. of olive oil into a skillet and turn it on medium-high for a few minutes (I have a laser thermometer and it gets to about 325 degrees).

*Put the steak in the pan and don't move it for about 3 1/2 minutes. Turn the steak on the other side and leave it for another 3 1/2 minutes. Lower the fire to medium and turn the steak on it's edge side and cook for about 2 minutes. Turn to the other edge and cook another 2 minutes. Lower fire to medium-low and turn the steak flat again for about 2 minutes on each side.

*Turn off the stove and move the steak to a plate. Tent aluminum foil over the steak and let it rest for 5 minutes (important to do). It will be medium-rare as seen in the photo above.

*Remember, these instructions are for a very thick slice of
tenderloin.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 415Total Fat: 33gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 102mgSodium: 338mgCarbohydrates: 27gFiber: 3gSugar: 4gProtein: 6g

Nutrition Values are Approximate

© Southern Living
Category: Vegetables/Side Dishes

Filed Under: All Recipes, Vegetables/Side Dishes Tagged With: parmesan potatoes, parmesan scalloped potatoes, scalloped potatoes, side dishes

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Welcome!  I’m Susan and I love finding wonderful new recipes.  I hope you’ll find a few new ones here that you and your family will love. Browse around and stay a while!Save

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