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.

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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.

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

The second was fried cauliflower. Goodness! I could eat a 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 vegetables so much, fresh or cooked.

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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.

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 if you do so thank you in advance!

Yield: Serves 4

Cauliflower Ranch-Parmesan Baked Bites

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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.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

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.

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The perfect companion to the grilled food are tasty baked potatoes.

Well, 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.

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Mainly because my whole family simply adore potato halves with shredded cheddar cheese or sour cream with dash of salt.

These are my childhood stable food, and now my kids’ enjoy it as well. From camps, weekend grilling to cold winter evenings this was my treat. Baked potatoes are special to me.

Seriously, I have a lot of foods that remind me of days when I was itsy-bitsy. So, these baked potatoes are one of them.

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

We have used cream cheese before as well as brie cheese. Many times before I would just add generous pinch of salt or peel them and make potato salad.

So you see, even as simple as these potatoes are you can make them into different dish or eat as it is.

I wish you all an amazing day and Happy Cooking!!!

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

Yield: 6 Servings

Baked Potatoes

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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.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

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.

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I do not know about you, but there is nothing quicker or more fulfilling than making a one-pot meal, such as this Skillet Spaghetti with Vegetables.

You can include some chicken, fish or whatever protein on the side. However, to be completely forthright, sometimes a meal without the meat is delightful and so 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.

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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, if they like it so much, I know you will love it as well.

Well, I make meals like this often as they are quick and easy. Additionally, my family loves pasta so it is a must at least once a week.

Now that we are on a low carb diet, I use shirataki, which is basically low carb pasta for us keto people.

If you like this Skillet Spaghetti with Vegetables, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

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!!!

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Yield: Serves 4

Skillet Spaghetti with Vegetables

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Easy and simple pasta dish.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

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 the 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.

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.

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