This easy Oven Roasted Cauliflower Recipe with a golden crust and buttery taste, will win the biggest veggie sceptics and pairs well with any main dish!

For different flavors, try my roasted cauliflower with Parmesan cheese and cilantro lime roasted cauliflower.

Golden roasted cauliflower is the perfect cold weather side dish that goes with just about anything! The buttery, caramelized florets bring all the warmth, and you can easily tweak the spices to match whatever you’re serving.

I honestly prefer roasted vegetables over steamed because they have way more flavor and texture! Plus, this recipe is so easy, it’s perfect for weeknights or dinner parties!

Why You’ll Love This Recipe

• Simple ingredients: Just oil, melted butter, and 5 simple spices work their magic here.
• Versatile side: Pairs with everything from hearty mains to light dishes.
• Easily customizable: Switch up the spices or add some fresh herbs to match any meal or mood.
• Roasted to perfection: Each floret gets golden, crispy edges and a tender bite inside.

Ingredients for Roasted Cauliflower

You only need 8 simple staples for this budget-friendly recipe!

• Cauliflower: A medium head of cauliflower, or about 2 pounds of florets, makes enough for 4 servings.
• Olive oil: Extra virgin olive oil adds a rich flavor and helps it get perfectly crispy, all while adding some healthy fats. You can also use avocado oil.
• Melted butter: Helps them brown beautifully and adds a creamy flavor.
• Spices: Salt and pepper for basic seasoning, smoked paprika for a hint of smoky depth, and onion powder and garlic powder for a burst of flavor.

How to Roast Cauliflower

Here’s how to make roasted cauliflower recipe with just 10 minutes of prep and ready to serve in 45 minutes.

Heat your oven to 425 F and line a large baking sheet with parchment paper.

• Prep the cauliflower: Cut off the green leaves and slice the cauliflower into 4 quarters, starting at the base and slicing through the core. Trim the florets from the stem, then cut each quarter lengthwise and break them into smaller pieces by hand.
• Coat the cauliflower: Place the cauliflower on the baking sheet, drizzle with olive oil and butter, then toss it all together to coat evenly.
• Season the florets: Sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper over the cauliflower, then stir to make sure it’s evenly coated.
• Arrange and bake: Spread the cauliflower in a single layer, making sure the florets aren’t touching. Bake for 25 minutes, or until they’re soft when pierced with a fork.

Tips for Best Results

Here are a few tips to make sure you achieve perfect results every time!

• Wash then dry: Wet cauliflower might steam and not roast, resulting in a soggier texture instead of a crispy, golden finish.
• Cut into small steaks: Helps it cook more evenly, and those smaller pieces absorb more seasoning and oil, giving you a better taste in every bite.
• Don’t overcrowd the pan: An overcrowded pan leads to mushy cauliflower that’s not perfectly roasted. Make sure to use a large enough sheet.
• Flip halfway through: If you want. For more golden brown edges.
• Omit butter: It adds delicious taste, but you may substitute olive oil instead.
• Baking time will vary: Depending on your oven and the size of your cauliflower florets. Keep an eye on it so they don’t burn.

Serving Pairings

Turn it into a meal! I love serving oven roasted cauliflower with a protein and a grain.

Here are some tasty pairings I recommend:

• Air fryer chicken breast and quinoa
• Honey garlic salmon and Instant Pot jasmine rice
• Crispy tofu and Instant Pot brown rice
• Chicken spinach pasta

How to Store and Reheat

Store: Keep leftovers in an airtight container in the fridge for up to 3 days. The cauliflower will soften a bit, but it’s still delicious!

Reheat: To bring back some crispiness, reheat the cauliflower in the air fryer or a 350 F oven until warm. If you use the microwave, it’ll be softer but still good.

Do not freeze! The texture will become mushy once thawed.

FAQs

More Cauliflower Recipes to Try

• Marry me cauliflower
• Cheesy cauliflower steaks
• Baked cauliflower mac and cheese
• Buffalo cauliflower soup

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Roasted Cauliflower Recipe

This easy Oven Roasted Cauliflower Recipe with a golden crust and buttery taste, will win the biggest veggie sceptics!

Course Side Dish

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 149kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets

Ingredients

• 2 pounds cauliflower florets 1 medium size head
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter melted
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F and line large baking sheet with parchment paper.
• Remove green leaves and cut cauliflower head into 4 quarters, starting at the base and slicing through the core. Lay each quarter on a cutting board, angle your knife and cut florets from the stem. Then cut through the quarter one more time lengthwise and separate with hands into small steaks.
• Place cauliflower in the center of previously prepared baking sheet, drizzle it with olive oil and butter, and toss to coat.
• Sprinkle evenly with garlic powder, onion powder, smoked paprika, salt and pepper. Stir well to coat evenly.
• Spread cauliflower in a single layer so florets are not touching each other. Bake for 25 minutes or until soft to the touch with a fork.
• Serve hot with your favorite protein and grain.

Notes

• Store: Refrigerate in an airtight container for up to 3 days. Cauliflower will become softer in but still delicious.
• I don’t recommend to freeze baked cauliflower leftovers.

Nutrition

Calories: 149kcal | Carbohydrates: 13g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 360mg | Fiber: 5g | Sugar: 4g

The post Roasted Cauliflower Recipe appeared first on iFoodReal.com.

We also love this sauteed cauliflower and peppers and roasted mini sweet peppers.

Growing up, whenever we had an abundance of bell peppers, my mom always sauteed them whole or made “lecho” or ratatouille. Since then, I’ve thought the combo of peppers with onions and garlic is absolutely amazing!

I kept this sauteed peppers and onions recipe simple because it doesn’t need much, peppers are already so flavorful on their own. But you can see below for additions or substitutions I recommend, if you’re looking to mix things up.

Why You’ll Love This Recipe

• Such a simple recipe: Just 7 staple ingredients, one skillet, and 25 minutes.
• Outrageously delicious: Using a hot skillet is like magic! It caramelizes the veggies just right, bringing out their natural sweetness and flavor.
• Nutritious on a budget: I buy a 3 pound bag of “naturally imperfect” bell peppers cheap, and this gluten-free, vegan recipe makes 4 healthy servings.
• Perfect to use up a harvest’s bounty: It transforms fresh veggies into a delicious dish quickly.

Ingredients for Sauteed Peppers and Onions

Sometimes simplicity shines, and this recipe only requires 2 vegetables along with oil and simple herbs and spices.

• Bell peppers: Grab bell peppers in any color and slice them thin. I went with orange, yellow and red bell peppers this time.
• Onions: Sweet or yellow onions are a perfect match for bell peppers. Red onions add a sharper flavor if that’s more your style.
• Garlic: You’ll want 4 minced garlic cloves for the best flavor.
• Oil: Extra virgin olive oil is the best choice as it really elevates the flavors. That said, avocado oil can work well too.
• Spices: Salt and pepper enhance all the flavors and add a little zing to the mix.
• Fresh herbs: Finely chopped parsley is the perfect garnish to tie it all together.

How to Saute Peppers and Onions

Here’s a simple four-step guide to sauteing peppers and onions. There is a full recipe card below.

• Heat and season: Heat a large skillet over medium heat and add oil. Toss in the peppers and onions, then sprinkle with salt and pepper.
• Cook the veggies: Stir, cover and cook for 10 minutes, stirring occasionally.
• Add garlic: About half way through, add the garlic and continue cooking.
• Garnish and rest: Turn off the heat, stir in the parsley, and let the peppers sit in the pan for 5 minutes. You can serve them hot or cold alongside your favorite main dish.

Tips for Best Results

Follow these tips for the perfect side dish every time!

• If veggies start burning: Reduce the heat slightly and adjust from there as needed, you don’t want any charred bits.
• If using a cast iron skillet: Add a little more oil, so they don’t stick to the bottom.
• Make sure to add garlic half way: Garlic burns quickly and only needs a little time to get fragrant.
• Don’t overcook: You want to keep everything crisp and vibrant. Overcooking can turn the peppers mushy and dull their flavor.
• Let them rest: It helps the flavors meld while the veggies firm up.

Serving Ideas

Serve these sauteed vegetables throughout the week with just about anything, or bring them out during the holidays, they’re always a hit!

Here are some pairing ideas, and remember, they’re delicious served hot or cold.

• Roasts: They go great with any savory roast! We love them with sirloin tip roast, eye of round roast, or this delicious roasted leg of lamb.
• As a side dish: Alongside anything from baked chicken caprese or baked boneless chicken thighs to pork chops, or a teriyaki salmon.
• Fajitas: Add shredded cooked chicken, fajita or taco seasoning and serve with flour tortillas for instant chicken fajitas. You can also toss them into these vegetarian quesadillas.
• With pasta: Mix them into buttered noodles for a quick and delicious dinner, or go a little fancy with cottage cheese Alfredo, pasta with marinara sauce, or even baked ziti with the veggies added in.

Variations

• Balsamic vinegar: Add 2-3 tablespoons at the end for extra depth and a glossy finish, that’s what I do with balsamic grilled vegetables and roasted mini sweet peppers.
• Other vinegars: Drizzle up to 1 tablespoon of red wine vinegar or apple cider vinegar for a tangy twist.
• Red pepper flakes: Sprinkle in 1/4 – 1/2 teaspoon at the end for a little heat.
• Dried herbs: Add about 1 teaspoon of Italian seasoning, dried oregano, basil or thyme along with the garlic. Don’t add them in at the beginning, they’ll burn.
• Other fresh herbs: Swap out the parsley for fresh basil, chives or dill.

How to Store

Store: Keep any leftovers in an airtight container and in the fridge for up to 5 days. You can enjoy them cold or just microwave to reheat.

Freeze? I’d skip the freezing since it can seriously mess with their texture.

FAQs

More Recipes with Bell Peppers

• Baked chicken and peppers
• Tomato cucumber bell pepper salad
• Ground chicken stuffed peppers
• Mexican stuffed peppers
• Stuffed pepper soup

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Sauteed Peppers and Onions

Sauteed Peppers and Onions is an easy side dish that adds a pop of color and flavor to any meal! Made with 7 ingredients, in 20 minutes.

Course Side Dish

Cuisine North American

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 148kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 2 pounds any color bell peppers thinly sliced
• 3 small onions sliced into half moons
• 4 large garlic cloves minced
• 2 tablespoons olive oil extra virgin
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup parsley finely chopped

US Customary – Metric

Instructions

• Preheat large non-stick skillet on medium heat and add olive oil. Add peppers and onions, sprinkle with salt and pepper.
• Stir, cover and cook for 10 minutes, stirring occasionally.
• Half way through add garlic and keep cooking.
• Turn off heat, add parsley, stir and let peppers sit for 5 minutes to allow flavors to meld. Serve hot or cold.

Notes

• To store leftovers: You can keep leftovers in an airtight container in the refrigerator for 4-5 days. Eat cold or you can reheat them in the microwave.
• Can I freeze bell peppers? I would not recommend to do so because their texture will change significantly.

Nutrition

Calories: 148kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 450mg | Fiber: 6g | Sugar: 12g

The post Sauteed Peppers and Onions appeared first on iFoodReal.com.

Zucchini season is here! Inspired by my crustless zucchini quiche, this cottage cheese zucchini quiche turned out amazing! I was skeptical if cottage cheese would bake nicely, but it totally did!

I am not into baking quiche with crust, but when it comes to crustless options, I’m all in like with crustless broccoli quiche and crustless spinach quiche. Less work and fewer calories, it’s a double bonus.

Why You’ll Love This Recipe

• Easy: No making, buying, or pre-baking the crust.
• Diet friendly: I experimented with gluten-free and whole wheat flour so you can pick whichever fits your diet.
• High in protein: You can never have enough high protein recipes in your arsenal, this one has 19 grams per slice.
• Packed with veggies: We fill it with zucchini, and you can toss in other veggies too.
• Perfect for meal prep: Some egg recipes lose their appeal by the end of the week, but not this one. It tastes amazing cold even on day 5.

Ingredients for Cottage Cheese Zucchini Quiche

This cottage cheese quiche includes 5 main ingredients along with everyday spices and herbs.

• Zucchini: If you’ve got a ton of zucchini and hunting for more zucchini recipes, this one uses 5 cups of shredded zucchini, which for me translated to about 3 zucchinis.
• Eggs: I used 6 large eggs for structure, flavor, and protein.
• Cottage cheese: I recommend to use 2% or 4% cottage cheese because it releases less liquid. I went with 2%.
• Shredded cheese: I like cheddar, gouda, or havarti cheese, but mozzarella, Monterey jack, or pepper jack cheese would also work well.
• Flour: You can use gluten-free flour, all purpose flour, or whole wheat flour. Almond flour will not work as it’s not as absorbent.
• Fresh herbs: I used fresh basil but chives, green onions, dill, or parsley are great alternatives.
• Spices: Onion flakes or powder, garlic powder, salt, and pepper to enhance all the flavors.

How to Make Cottage Cheese Zucchini Quiche

Skipping the crust makes this recipe easy with just 15 minutes of prep time.

I’ve also added air fryer instructions to the recipe card if you want to skip using the oven on a hot day.

Preheat oven to 400 F and generously spray a 9″ pie dish with cooking spray.

• Prepare the zucchini: In a large bowl, toss shredded zucchini with salt and let it sit for 5-10 minutes. Squeeze out as much water as you can by wrapping it in a kitchen towel and twisting. Then transfer the zucchini to another large bowl.
• Make the egg mixture: Add eggs, cottage cheese, cheese, herbs, flour, onion flakes, garlic powder, salt and pepper to the bowl with the zucchini. Stir with a spatula.
• Bake: Pour the mixture into the greased baking dish and bake for 45-50 minutes or until it’s set in the center and a toothpick comes out clean, it should not be jiggly.
• Cool and slice: Allow it to cool on a wire rack for about 2 hours. Loosen the edges with a spatula, then cut. Serve warm or cold, I’m a big fan of cold quiche!

Tips for Best Results

Follow these tips for melt-in-your mouth perfection.

• Squeeze zucchini well: Very important for quiche because it removes excess moisture. If you don’t squeeze it out, the extra water can make the quiche soggy.
• Grease pie dish generously: Since there’s no crust to act as a barrier the quiche can easily stick to the dish.
• Bake it through: Ovens can vary. Your quiche is done when the edges are set and the custard is golden brown. A slight wobble is fine, but check with a toothpick to make sure it comes out clean.
• Let it set and slice carefully: Allow at least 2 hours to set. Use a spatula to loosen the edges, then slice with a serrated knife. Carefully remove it from the pie plate with the spatula, separating the bottom and edges as you go.
• Other flours: I am confident this recipe will work with gluten-free flour, all purpose and whole wheat flours. You can use coconut flour but less as it’s more absorbent. I’m not so sure about almond flour or oat flour if they will hold this quiche together.

Variations

Feel free to swap in any veggies or cheese you have on hand in this cottage cheese zucchini quiche recipe! Or even throw in some meat if you like.

• Egg whites: Replace 1 large egg with 3 tablespoons of egg whites.
• Feta cheese: Crumbled feta is a softer cheese that adds a tangy flavor. Regular, fat-free, or light feta will work.
• Dairy-free: Swap in your favorite dairy-free cheese.
• Extra protein: Boost your quiche with fully cooked Italian sausage, chopped ham, baked bacon, cooked chicken, smoked salmon, or tofu for an extra hit of protein.
• Other vegetables: Previously sauteed chopped bell peppers, mushrooms and onions; raw tomatoes, broccoli, spinach, or asparagus all pair perfectly with zucchini.
• More spices: You can easily change up the flavor with smoked paprika, cumin, red pepper flakes, cayenne powder, or dried herbs like thyme or oregano.
• Other additions: Customize your quiche with sun-dried tomatoes, olives, artichoke hearts, leeks, or grated Parmesan cheese.
• Summer squash: Shred some yellow squash and use it in a 1:1 ratio, or mix them together for a tasty twist.

How to Store

Store: You can keep leftovers in the fridge covered for up to 5 days. Just make sure to let it cool before you put them away.

Freeze: Store leftovers in an airtight container in the freezer for up to 3 months. If you leave it unsliced, it’ll stay nice and moist. Slices thaw faster and are super handy for grabbing a quick portion.

Reheat: I love mine cold, but if you prefer it warm use the microwave to avoid drying it out.

FAQs

More Egg and Cottage Cheese Recipes

• Vegetable spaghetti squash quiche
• Cottage cheese egg bake
• Kale mushroom spaghetti squash quiche
• Cottage cheese egg muffins
• Crustless zucchini pie
• Cottage cheese egg bites

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Crustless Cottage Cheese Zucchini Quiche

Cottage Cheese Zucchini Quiche is a crustless, high protein breakfast or side dish that's creamy, light, and fluffy with 19 grams of protein!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Cooling Time 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 8 servings

Calories 255kcal

Author Olena Osipov

Equipment

• Pie dish

Ingredients

• 5 cups shredded zucchini measured before squeezing
• 6 large eggs
• 1 1/2 cups cottage cheese
• 1 cup cheddar, gouda or havarti cheese shredded
• 1/4 cup chives, green onions, dill, parsley or basil finely chopped
• 3/4 cup gluten-free flour all purpose or whole wheat flour
• 1 tablespoon onion flakes or powder
• 1 teaspoon garlic powder
• 3/4 teaspoon salt plus a bit more
• 1/2 teaspoon ground black pepper
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and spray 9" pie dish with cooking spray well. Set aside.
• In a large bowl, add shredded zucchini, sprinkle with salt and mix. Let sit for 5-10 minutes then give it a good squeeze to extract as much water as possible, working in batches. I do it by placing zucchini into a linen towel and wringing into a ball. Transfer to a large bowl.
• To a bowl with squeezed zucchini, add eggs, cottage cheese, cheese, herbs, flour, onion flakes, garlic powder, salt and pepper. Stir with a spatula until well combined.
• Transfer mixture to previously prepared baking dish and bake for 45-50 minutes or until it's no more jiggly in the middle and toothpick inserted in the center comes out clean.
• Remove quiche from the oven and let cool on a wire rack for about 2 hours. Loosen the edges with spatula and cut into 8 slices. Enjoy warm or cold (I love cold quiche!).

Notes

• Make ahead quiche mixture and refrigerate for up to 1 day. After bake as per recipe. If you need to make quiche ahead 2 days in advance, you can prep zucchini and grate cheeses, then refrigerate separately. Helps a lot!
• Store: Refrigerate leftovers covered for up to 5 days.
• Freeze: In an airtight container for up to 3 months. Unsliced will stay more moist. Slices are easier to thaw but use faster.
• Reheat quiche? I love mine cold. It is so good! If you must, I recommend a microwave otherwise it will dry out in the oven.
• Air fryer: Line air fryer basket with unbleached parchment paper and spray well with cooking spray. Add mixture, level with spatula and bake in preheated air fryer to 320 F degrees for 30 minutes. Do toothpick test in the center for doneness.

Nutrition

Serving: 1slice | Calories: 255kcal | Carbohydrates: 14g | Protein: 19g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 180mg | Sodium: 649mg | Fiber: 2g | Sugar: 4g

The post Crustless Cottage Cheese Zucchini Quiche appeared first on iFoodReal.com.

Got a bounty of garden zucchini? You might also love grilled zucchini and zucchini tomato bake.

During summer, along with healthy zucchini casserole and Parmesan zucchini sticks, simple side dishes like this sautéed zucchini are a must.

Learning how to sauté zucchini to perfection couldn’t be easier! The high heat softens the zucchini with a light sear so that it’s tender without being mushy.

Even better, the combination of garlic, dill, and a little freshly grated Parmesan cheese makes for a veggie side dish that even your kids will be coming back for seconds.

Why You’ll Love This Recipe

• Easy to make: It takes only 10 minutes. Just slice, season and sauté!
• Simple ingredients: All you need is 5 ingredients plus salt and pepper.
• Year round side dish: Locally sourced, from the garden, or at the grocery store this vegetable is easy to find and budget friendly.
• Versatile: This zucchini recipe is low carb, gluten free, and adaptable to suite many diets.

Ingredients for Sauteed Zucchini

If you currently have zucchini in your kitchen, then chances are you could make this recipe right now!

• Zucchini: You can use smaller or larger zucchini and simply adjust the way they’re chopped. This recipe will also work with summer squash.  
• Garlic: Feel free to adjust the amount of grated or minced garlic to personal preference. But I don’t recommend omitting it as it really helps to pack in flavor.
• Herbs: As a Ukrainian, my favorite is dill. However, you can use basil or Italian parsley too. I recommend flat leaf parsley for the best flavor.
• Oil: Use a neutral flavored cooking oil like avocado oil, olive oil, or coconut oil.
• Salt and pepper: To season and taste.

How to Saute Zucchini

• Chop the zucchini: First, chop the zucchini. If it’s a large one, then you can chop them into 1/2 inch thick cubes or quarter moons. For smaller ones, half moons will work. And with baby zucchini, even whole rounds will be fine.
• Heat the skillet: Make sure your skillet is hot and add the oil, wait for it to get hot as well. I do this more towards the end of chopping the zucchini, so it’s ready to go when the squash is ready.
• Sauté zucchini: Add zucchini slices to the heated pan and cook for 3 minutes, stirring just a couple of times. This will help the outside of some pieces sear and brown a little.
• Season them: Meanwhile, as it sautés, quickly grate the garlic, chop the herbs, and add them to the pan, stirring in. Finally, add in the grated Parmesan cheese, stir, and serve!

Tips for Best Results

• Avoid “dry” ingredients: Fresh is the key to this sautéed zucchini recipe. Fresh herbs, fresh garlic and not garlic powder, and fresh Parmesan cheese and not from a shaker, will yield the best results.
• Don’t slice zucchini too thin: The thinner you slice the zucchini, the more likely that you’ll end up with results that are mushy. I recommend 1/2 inch in thickness for the best results.
• Make sure slices are uniform: Cut zucchini in same size pieces for even cooking.
• Allow zucchini to sear: Make sure to allow zucchini to touch the hot skillet surface for some time without stirring too often. This way crispy and browned sides and edges will develop.
• Remove from the heat: Remember that your zucchini will continue to cook slightly from residual heat, so it’s best to transfer it from he skillet onto plates or a platter immediately after cooking.
• Cook in batches: If you want to make a large amount, it’s best to cook zucchini in batches, so it can brown properly.

Variations

I love this recipe as is but here are a few optional additions when seasoning your sauteed summer squash:

• Spices: If you want something a little more complex than the salt and pepper combo, you can use seasonings like cajun seasoning, DIY seasoning salt, Italian seasoning, or taco seasoning for more flavor. Smoked paprika, onion powder, or red pepper flakes are spices that also work great!
• Other cheese: While I love the salty, savory, tangy flavors of fresh Parmesan cheese, feel free to swap it out with another sharp cheese like cheddar or even crumbled feta or goat cheese.
• Tomatoes: Cook them first before adding zucchini. Grape or cherry tomatoes will keep their shape better than larger sliced tomatoes.
• Mushrooms: Make sure to fry them on high heat with a bit of salt first before adding zucchini. Whole mushrooms would be better as they will keep their water inside. 
• Butter: Add a small amount 30 seconds before removing zucchini from the pan, so it doesn’t get the chance to burn but will coat the slices in delicious buttery flavor.

What to Serve Sauteed Zucchini with?

Simple zucchini sauté goes with pretty much everything! That’s why I love it so much! Here are a few suggestions:

• Baked chicken caprese
• Grilled bruschetta chicken
• Yogurt marinated chicken
• Grilled shrimp skewers
• Grilled salmon
• Carne asada

You could even let it cool down, toss with simple balsamic vinaigrette and enjoy as a salad.

How to Store and Reheat

Store: Once cooked, you can store the zucchini in an airtight container in the refrigerator for up to 2 days. It may be good for 3 days but I’ve found 2 days is better as squash will continue to get more soggy as it sits.

Reheat: For the best results, reheat zucchini in a hot skillet until warm. They’ll be slightly more tender than before but will still taste fantastic! You can also enjoy them cold or reheat in a microwave.

Make ahead: You can chop zucchini, place it in a bowl and cover, and refrigerate for up to 2 days. You can also grate the cheese and chop the dill and refrigerate in separate containers. Then you are ready to cook it in no time.

Freeze: I don’t recommend freezing previously sauteed zucchini as its high water content means it becomes very limp upon thawing.

FAQs

More Zucchini Recipes to Try

• Tex Mex chicken and zucchini
• Caprese chicken and zucchini
• Chicken, zucchini and corn
• Ground turkey zucchini skillet
• Pasta with zucchini and tomatoes
• Mediterranean zucchini boats

You might also enjoy browsing through my favorite healthy zucchini recipes!

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Sautéed Zucchini

This easy Sautéed Zucchini recipe is healthy, tasty and so simple! All you need is just 5 ingredients and 10 minutes for the perfect summer side dish.

Course Side Dish

Cuisine Ukrainian

Diet Gluten Free

Prep Time 7 minutes minutes

Cook Time 3 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings (as a side)

Calories 47kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 2 lbs zucchini
• 1 tbsp avocado or olive oil for frying
• 1/2 tsp salt
• Ground black pepper to taste
• 1-2 garlic cloves grated
• 2 tbsp dill, basil or Italian parsley finely chopped
• Parmesan cheese to taste

US Customary – Metric

Instructions

• Chop garden or farmer’s market large zucchini into 1/2 inch thick cubes or quarter moons. If zucchini is medium size, half moons are perfect. And baby zucchini could be sliced into rounds.
• Preheat large ceramic non-stick skillet with tall sides on high heat and then swirl oil. Add zucchini, salt and pepper.
• Cook for 3 minutes, stirring maximum 2 times. Let zucchini touch the hot skillet surface for at least a minute to really get that sear. Don’t stir constantly to avoid pale “steamed” zucchini. And don’t stir cooked zucchini to make it mushy too much.
• After zucchini is cooked, sprinkle with herbs and freshly grated garlic. Stir and grate fresh Parmesan cheese on top. Serve warm or cold.

Notes

• Store: Refrigerate covered for up to 2 days. Do not freeze.
• Avoid dry ingredients: Fresh herbs, fresh garlic (not garlic powder), and fresh parmesan (not from a shaker) will have the best results!
• Don’t slice them too thin: The thinner you slice the zucchini, the more likely that they will be soggy.
• Remove from heat: Remember that your zucchini will continue to cook slightly from residual heat.
• Cook in batches: If you want to make a large amount, it’s best to cook the zucchini in batches so it can properly brown.

Nutrition

Calories: 47kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 206mg | Fiber: 2g | Sugar: 4g

The post Sauteed Zucchini appeared first on iFoodReal.com.

We also love grilled zucchini and grilled romaine lettuce.

Balsamic grilled vegetables is one of my favorite ways to enjoy veggies in the summer.

It’s a quick and simple side dish that takes very little effort at all, and is infused with so much flavor not only from the balsamic marinade but from the grill itself.

It’s not only a hit at BBQs and potlucks but it’s also a hit any day of the week. Serve these balsamic grilled vegetables alongside turkey burger recipe or ground chicken burgers and your kids will be begging for seconds!

Why You’ll Love This Recipe

• Easy recipe: Just slice, grill and pour dressing over. No marinating!
• Beautiful presentation: When using a variety of vegetables of different colors.
• Healthy: Suitable for any guests you are serving as grilled vegetables are naturally low carb, dairy free, gluten free, and vegan.
• Eat more veggies: Amazing way to show off your garden’s bounty, and a nice excuse to visit your local farmer’s market.

Which Vegetables Are Best for Grilling?

Any firm spring or summer vegetable works as long as it will hold firm on the grill.

• Zucchini
• Yellow squash
• Sweet bell peppers
• Green bell pepper
• Red onion
• Mushrooms
• Asparagus
• Eggplant

Ingredients for Balsamic Grilled Vegetables

Take your everyday veggies and make them exciting again with this grilled vegetables recipe. And when serving a crowd, double or triple it!

• Olive oil: Extra virgin olive oil adds depth to your balsamic dressing.
• Balsamic vinegar: Rich and complex with a slightly sweet yet tangy flavor.
• Fresh garlic cloves: The best aromatic in my humble opinion!
• Salt and pepper: To season and taste.
• Fresh herbs: Fresh parsley or basil, this really gives it that fresh summer taste.
• Assorted vegetables: I used zucchini, bell peppers, and red onion. You can use any firm vegetable.
• Cooking spray: I use Misto. This will help your vegetables from sticking to your grill grates.

How to Make Balsamic Grilled Vegetables

All you have to remember is to grill veggies of similar size and thickness at the same time, for even cooking.

• Make balsamic dressing: Whisk all dressing ingredients in a bowl. Then set it aside, we will season vegetables after grilling. It is basically balsamic dressing.
• Cut vegetables thick: I like to cut bell pepper into wide strips and the onion into “steaks.” As for zucchini, you have to go by its size. Baby zucchini need a slice lengthwise and maybe a chop in half for shorter “sticks.” Huge garden zucchini is best sliced in thick rounds.
• Grill the vegetables: While covered on low heat for 12 minutes, turning once. Vegetables should be tender to the touch, with nice grill marks. Cook longer if you like softer vegetables. If you have your vegetables into smaller pieces, consider using a grill basket.
• Toss with balsamic dressing and fresh herbs: Add vegetables to a large bowl or serving platter, drizzle with balsamic dressing and toss with fresh herbs.

How to Serve Grilled Vegetables

Serve veggies warm or allow them to chill, it’s up to you! The longer they sit, the better the flavor.

Grilled vegetables recipe is a classic and perfect for adding to your grilling recipes repertoire for summertime. Serve with:

• Chicken: Grilled bruschetta chicken or cilantro lime chicken for whatever flavor you are in the mood for.
• Salmon: Grilled cedar plank salmon or grilled salmon with these balsamic grilled vegetables is top notch!
• Shrimp: Like these grilled shrimp skewers.
• Plant based protein: Try this air fryer tofu.
• Grains: Pile your plate high with some grilled lemon rosemary chicken and grains like Instant Pot quinoa or Instant Pot coconut rice.

FAQs

More Vegetable Recipes to Try

• Roasted mini peppers
• Easy ratatouille
• Sauteed peppers and onions

Browse my all my favorite healthy grill recipes for delicious dining all summer long!

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Balsamic Grilled Vegetables

Balsamic Grilled Vegetables are thick cut veggies that are chargrilled, then tossed in homemade tangy balsamic dressing. They are perfect for your next BBQ!

Course Side

Cuisine North American

Diet Vegan

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 92kcal

Author Olena Osipov

Equipment

• Measuring tools
• Measuring cups
• Glass bowls

Ingredients

• 1 pound zucchini sliced lengthwise into shorter sticks
• 1 pound bell peppers sliced into wide strips
• 1 large red or white onion cut into 1/2 inch thick rounds
• 1/3 cup Italian parsley or basil finely chopped
• Cooking spray I use Misto

Balsamic Dressing:

• 2 tablespoons olive oil extra virgin
• 2 tablespoons balsamic vinegar
• 2 garlic cloves grated
• 1 teaspoon salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt and pepper. Set aside. Preheat grill on low heat and spray with cooking spray.
• Place vegetables in a single layer on the grill, close the lid and cook for 12 minutes, flipping once. Vegetables should be tender to the touch, with nice grill marks. Cook longer if you like softer vegetables.
• Transfer vegetables to a large bowl, pour balsamic dressing on top, sprinkle with parsley or basil and gently mix.
• Serve hot, warm or cold with grilled meat or seafood, and a side of quinoa or brown rice.

Video

Notes

• Make ahead: Refrigerate vegetables and dressing separately for up to 3 days. Place jar with marinade in a bowl with hot water for 5 minutes to melt the oil.
• Store: Refrigerate for up to 3 days.
• Grills vary. Cooking time will vary depending on the age and make/model of your grill. 
• Other vegetables to use: Any firm vegetable that holds up well grilling will work. See post for a list.

Nutrition

Serving: 1cup | Calories: 92kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 401mg | Fiber: 3g | Sugar: 7g

The post Balsamic Grilled Vegetables appeared first on iFoodReal.com.

After making Parmesan zucchini sticks and Parmesan mushrooms, I know Parmesan creates the most amazing crust! When I found a viral TikTok recipe for crispy Parmesan potatoes, I couldn’t resist giving it a go.

Viral recipes usually turn out good, but these Parmesan potatoes were something else! They have the best combo of soft, melt-in-your-mouth insides and crispy, cheesy exteriors.

Why You’ll Love This Recipe

• Easy recipe: No peeling, boiling, or smashing. Slice and spice up the potatoes, then let the oven work its magic.
• Minimal ingredients: Only 8 ingredients, including your everyday seasonings.
• Deliciously crispy: Herb-coated potatoes with a crispy Parmesan topping. Pure heaven and beats French fries any day!
• Crowd favorite: They’ll vanish first whether you’re enjoying them with a weekday dinner, on a special event, or a Game day.

Ingredients for Crispy Parmesan Potatoes

You can make this crispy Parmesan potatoes recipe anytime with just 8 simple, everyday ingredients.

• Baby potatoes: I used red baby potatoes but white or yellow ones work too. You’ll need 1.5 pounds, unpeeled.
• Parmesan cheese: I grated some aged Parmigiano Reggiano using the medium-sized holes, but large holes work too. Use vegetarian Parmesan cheese, if necessary.
• Olive oil: Just a bit helps the seasonings stick to the potatoes. I like using extra virgin olive oil for flavor, but avocado oil works too.
• Seasonings: A combination of Italian seasoning, garlic powder, salt, and pepper makes a flavorful, herb-infused blend.
• Fresh herbs: My go-to potato garnish is fresh parsley. You can also try thyme, dill, or basil.

How to Make Crispy Parmesan Potatoes

Here’s a quick overview how to make crispy Parmesan potatoes with just 10 minutes of prep time and no boiling needed!

There is a full recipe card below.

• Prep potatoes: Preheat your oven to 400 F. Give the baby potatoes a good rinse, dry them off, and cut in half lengthwise.
• Mix the seasoning blend: Add Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper to a small bowl and mix with a fork.
• Prepare the baking sheet: Spread 1 tablespoon of olive oil across most of the 9×13 baking sheet, then sprinkle 3/4 of the cheese mixture over the oiled surface.
• Arrange potatoes: Place the potatoes cut side down on top of the cheese, brush with olive oil and sprinkle with remaining Parmesan mixture. If there’s any extra cheese on the sides, push it in closer to the potatoes.

• Bake: Roast potatoes for about 25 minutes or until the cheese turns golden brown at the bottom and the potatoes are tender when pierced with a fork. Take them out of the oven and sprinkle some parsley on top.

Tips for Best Results

Here are my expert tips for making perfectly roasted Parmesan crusted potatoes.

• If using large potatoes: Cut them into 2 inch chunks, smaller potatoes will yield the best results.
• Prep potatoes properly: Remove blemishes and pat them dry for crispiness.
• Don’t use parchment paper: I recommend to use a metal baking sheet for max crispiness, and don’t line it. Ceramic or glass baking dish will work but I think they will crisp up less.
• About Parmesan cheese: Don’t use Parmesan from a shaker. Store-bought finely ground parmesan will work. Store-bought coarsely grated Parmesan will work too, but often it’s not mature cheese and is less flavorful.
• Double the recipe: If serving a crowd or have super hungry 4 adults. I promise they’ll disappear fast!

What to Serve with Parmesan Potatoes?

Use a spatula to separate them before serving. Enjoy Parmesan potatoes as a delicious side dish with almost any main course, or an easy appetizer with dips like healthy ranch or cottage cheese ranch.

And don’t overlook their holiday potential. Potatoes are always a crowd pleaser, so remember to include them in your Easter or Thanksgiving menus.

Plus, this recipe is perfect for sprucing up weeknight dinners or special occasions. Whether you’re serving healthy lemon chicken, baked feta chicken, a boneless turkey breast roast, or some succulent lamb loin chops.

How to Store and Reheat

Store: We didn’t end up with any leftovers from a single batch, but if you do, store them in the fridge in an airtight container for 3-4 days.

It’s best not to freeze the potatoes because it will change their texture.

Reheat: You can microwave the potatoes for 1-2 minutes, but for extra crispiness I rely on the air fryer. Cook them at 400 F for 2-3 minutes.

FAQs

More Side Dish Recipes to Try

• Parmesan roasted cauliflower
• Parmesan roasted brussels sprouts
• Roasted sweet potatoes
• Zucchini tomato bake

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Crispy Parmesan Potatoes

Crispy Parmesan Potatoes are ready in 30ish minutes with a tender interior and a crispy cheese crust. Perfect quick side or appetizer!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 182kcal

Author Olena Osipov

Equipment

• OXO baking sheet

Ingredients

• 1.5 pounds baby potatoes
• 3/4 cup Parmesan cheese grated
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons extra virgin olive oil divided
• 2 tablespoons parsley finely chopped (for garnish)
• Greek yogurt for serving, optional

Instructions

• Preheat oven to 400F. Rinse, dry and cut baby potatoes in half lengthwise.
• In a small bowl, add Parmesan cheese, Italian seasoning, garlic powder, salt, pepper and stir with a fork to combine.
• Brush most of 9×13 baking sheet, starting in the middle, with 1 tablespoon of olive oil and sprinkle 3/4th of cheese mixture over brushed surface.
• Arrange potatoes cut side down on top of cheese, pushing lightly down on them and arranging them tightly. Brush with remaining 1 tablespoon of olive oil and sprinkle with remaining Parmesan cheese mixture. If there is any extra cheese on the sides push it in closer to the potatoes.
• Bake for 25 minutes or until cheese is golden brown on the bottom and potatoes are fork tender. Remove from the oven, garnish with parsley and separate with a spatula.
• Serve hot with Greek yogurt or your favorite dip for serving.

Video

Notes

Store: Refrigerate covered in an airtight container for up to 3 – 4 days. Do not freeze.

Reheat in a microwave for 1-2 minutes or in the air fryer for 2-3 minutes at 400F.

Nutrition

Calories: 182kcal | Carbohydrates: 21g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 502mg | Fiber: 3g | Sugar: 1g

The post Crispy Parmesan Potatoes appeared first on iFoodReal.com.

Marry Me Cauliflower is a vegetarian twist on marry me chicken with creamy sun-dried tomato sauce coating low calorie, budget-friendly pan-fried cauliflower. Perfect for a fancy date night dinner!

Other “fancy” cauliflower recipes we love are cheesy cauliflower steaks and cauliflower risotto.

Everyone loves anything cooked in a rich cream sauce. While I love my Instant Pot Italian chicken breast because it’s so easy, I first tried to make the viral marry me chicken on the stove and found it a bit messy.

Although I did cave in later and even expanded to marry me chicken soup, marry me chicken meatballs and marry me chicken pasta.

But that’s how I came up with this marry me cauliflower recipe in a first place. It turned out so good, you’ll want to make it again and again!

What Is Marry Me Cauliflower?

Marry me cauliflower puts a veggie spin on the popular marry me chicken, swapping sauteed chicken for flour-dredged cauliflower in cream sauce with sweet sun-dried tomatoes, Parmesan cheese, spinach, and basil.

The “Marry Me” name comes from the irresistible flavor that some say is so good it could prompt a marriage proposal after just one taste.

Why You’ll Love This Recipe

• Scrumptious: Charred cauliflower has a crispy outside with a melt-in-your-mouth inside, and the creamy sauce is to die for!
• Healthier alternative: The perfect vegetarian substitute to chicken with fewer calories and less fat.
• Budget friendly: We make the sauce with everyday pantry items, and cauliflower is easy on the wallet.
• Versatile to serve: This healthy dinner idea can be served as a main dish or a side dish. See below for serving ideas.

Ingredients for Marry Me Cauliflower

Here’s a short list of fridge and pantry staples you’ll need to make marry me cauliflower.

• Cauliflower: Pick cauliflower with a total weight of 2.5 pounds, more or less a bit is fine. It might seem like a lot but we will remove leaves and some of the core.
• Flour: We’ll coat the cauliflower in flour to achieve a charred, crispy crust. I used all-purpose flour, feel free to use whole wheat flour or gluten-free flour for the same effect.
• Garlic: Freshly minced garlic makes everything taste better!
• Sun dried tomatoes: Infuses the sauce with a delicious Tuscan flavor. Save the oil from the jar, we’ll use it too.
• Chicken broth: Low sodium chicken broth adds richness to the sauce. You can use vegetable broth instead, if you’d like.
• Heavy cream: A small amount makes the sauce extra creamy. Swap for half and half for a lighter sauce.
• Seasonings: You’ll need Italian seasoning, red pepper flakes, salt, and pepper.
• Parmesan cheese: Freshly grated Parmesan is best for a salty, savory taste.
• Spinach: Fresh baby spinach adds a burst of color and nutrition.
• Oil: For frying. To start, I used mostly the same oil sun-dried tomatoes are packed in. At the last frying step, I used a bit of olive oil for that olive oil flavor. It saves money and food, but you can use whatever you like.
• Basil: Garnish with fresh basil.

How to Make Marry Me Cauliflower

Here is a quick visual run down how to make marry me cauliflower that your family will fall in love with!

There is a full recipe card with measurements and instructions below.

• Prep the cauliflower: Slice the cauliflower into steaks and then into smaller pieces. Coat the cauliflower in flour on both sides. I like to do this while the skillet is preheating and during the frying process.
• Pan fry cauliflower: Preheat the skillet and add oil. Working in batches, place the dredged cauliflower in a single layer in the skillet, sprinkle on some salt and pepper, then let it pan fry for 3-4 minutes or until browned on each side.
• Make the sauce: Scrape off any burnt bits, add a bit more oil and the garlic. Saute for 30 seconds while stirring, then pour in the broth, heavy cream, sun-dried tomatoes, Italian seasoning, red pepper flakes, and Parmesan cheese. Stir and let simmer for 2 minutes.
• Add cauliflower and spinach: Add the cooked cauliflower back to the skillet, spoon some sauce on top, and simmer on low heat for 5 minutes. Then add baby spinach and do the same.

Tips for Best Results

Here are my go-to tips for making cauliflower in marry me sauce.

• If using sun-dried tomatoes in oil: Use that oil for sauteing all ingredients in this recipe, it adds another layer of flavor.
• Slicing cauliflower: Be sure to slice it flat so there’s more surface to brown, instead of just chopping the cauliflower.
• Use quality Parmesan cheese: The smooth, creamy texture melts more evenly and adds a rich depth of flavor to the sauce.
• Be gentle: The skillet will be full and it will be hard to stir. Do not stir vigorously at each step, it will be mush if you do. Instead, carefully spoon the sauce on top the cauliflower and tuck the spinach in between. The heat will take care of mixing all ingredients together.
• Make it gluten-free: Feel free to use all purpose gluten-free flour. Almond flour will work too, but sauce might be less thick.
• If you are not a fan of cauliflower: Use chicken cutlets instead. I tried it and recipe was great, just more messy to make. You can also use chickpeas, tofu or white beans for a vegetarian twist with added protein.

What to Serve Marry Me Cauliflower with?

I served it as a main dish garnished with fresh basil and Parmesan cheese over cavatappi pasta, but you have plenty of options to change things up.

• Pasta: Choose your favorite short or long pasta, it can be regular, whole wheat, or gluten-free pasta.
• Rice: Serve over a bed of Instant Pot jasmine rice or Instant Pot basmati rice.
• Bread: Having some crusty bread on hand is almost a given whenever there’s a tomato cream sauce involved.
• Low carb: For a low carb meal, serve it over cauliflower rice, zucchini noodles, spaghetti squash noodles, or alongside air fryer asparagus.
• As a side: This creamy cauliflower goes great with your go-to grilled, baked, or sautéed chicken recipe or alongside a delicious baked salmon.

How to Store and Reheat

Store: Transfer any extras into an airtight container and store it in the refrigerator for up to 3-4 days.

Reheat: When it’s time for round two, warm it up in the microwave for a few minutes or simmer in a skillet with a splash of broth while covered.

Freeze: I don’t recommend freezing, cauliflower tends to lose its delightful texture and get a bit soggy when thawed.

FAQs

More Cauliflower Recipes

• Cilantro lime cauliflower rice
• Roasted cauliflower recipe
• Cauliflower stuffing
• Cilantro lime roasted cauliflower
• Cauliflower stir fry

More Creamy Side Dishes to Try

• Instant Pot mushroom risotto

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Marry Me Cauliflower

Marry Me Cauliflower is a vegetarian twist on Marry Me Chicken with creamy sun-dried tomato sauce coating low calorie, budget-friendly pan-fried cauliflower.

Course Main Course

Cuisine North American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 287kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 2.5 pounds cauliflower cut into medium-large flat pieces
• 3 large garlic cloves minced
• 1/3 cup sun dried tomatoes in oil drained and thinly sliced
• 1/3 cup all purpose flour whole wheat flour, or gluten free flour
• 1 3/4 cups chicken broth low sodium
• 1/2 cup heavy cream or half and half
• 1 teaspoon Italian seasoning
• 1/8 teaspoon red pepper flakes
• 1/2 cup Parmesan cheese freshly grated
• 2 handfuls baby spinach
• Salt and pepper to taste
• 4 tablespoons oil for frying
• 2 tablespoons basil thinly sliced

Instructions

• Cut cauliflower into steaks and then into smaller pieces. Use some of the core but discard the end and leaves. In a large shallow plate add flour and coat cauliflower on both sides, shaking off the excess. I usually do this as skillet is preheating and as frying goes.
• Preheat large skillet on medium-high heat and add a bit of oil. Add dredged in flour cauliflower in a single layer, season with salt and pepper and pan fry for 3-4 minutes or until browned on each side. Transfer to a plate and repeat with remaining cauliflower.
• Scrape off any burnt bits and pieces and return skillet to medium heat. Add a bit of oil and garlic, saute for 30 seconds, stirring constantly. Add broth, heavy cream, sun dried tomatoes, Italian seasoning, red pepper flakes and Parmesan cheese. Stir, bring to a boil and simmer for 2 minutes.
• Add previously cooked cauliflower, spoon some sauce on top and gently stir a bit, cover and simmer on low heat for 5 minutes.
• Add spinach, gently tuck it in between cauliflower pieces, cover and simmer for another 1-2 minutes or until spinach wilts. Turn off heat.
• Garnish with basil and serve as a side dish or over pasta for a vegetarian main dish.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3-4 days.
• Reheat: Reheat in a microwave for a few minutes or simmer in a skillet with a splash of broth while covered.
• I don’t recommend to freeze Marry Me Cauliflower, it will become soggy.

Nutrition

Calories: 287kcal | Carbohydrates: 19g | Protein: 10g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 244mg | Fiber: 5g | Sugar: 4g

The post Marry Me Cauliflower appeared first on iFoodReal.com.

Thick slices of Cheesy Cauliflower Steaks coated in a rich spice rub and roasted to golden perfection in 30 minutes. A perfect match to your favorite protein.

Love cauliflowers versatility? Give this roasted cauliflower recipe, Parmesan roasted cauliflower and cauliflower pizza crust a try!

So, cauliflower steak isn’t a real steak, but it plays the part with its shape and thickness. Serve it up fresh and its cheesy goodness will wow even your pickiest eaters.

It’s one of the easiest side dish recipes that’s delicious and cute, especially served next to real steak.

You can also turn this veggie into cauliflower breadsticks and cauliflower mashed potatoes, the possibilities are endless!

Why You’ll Love This Recipe

• Simple ingredients: Cauliflower, cheese, a touch of oil, and basic seasonings.
• Quick and convenient: Perfect for busy days, roasted cauliflower steaks are a breeze with just 5 minutes of prep.
• Healthy and delicious: The nutritious kick of cauliflower paired with the indulgence of cheesy flavors.
• Versatility on the plate: These steaks can be served as a low-carb side dish with different proteins or as a vegetarian centerpiece.

Ingredients for Cheesy Cauliflower Steaks

You’ll need 7 common, everyday ingredients to make this cheesy cauliflower steaks recipe.

• Cauliflower: Pick the largest cauliflower head available to yield bigger and heartier steaks.
• Olive oil: Choose a bold extra virgin olive olive over lighter olive oil or mild tasting avocado oil for a more pronounced flavor.
• Garlic: For a flavorful kick in this cauliflower steak recipe, fresh garlic cloves are a must!
• Seasonings: I love the simple blend of salt, pepper, and smoked paprika.
• Mozzarella cheese: A happy sprinkle of cheese adds a layer of creaminess to the dish.
• Fresh herbs: Optional, but I added a sprinkle of finely chopped fresh parsley for extra flavor and presentation. You can also use cilantro or any other herb you have on hand.

How to Make Cheesy Cauliflower Steaks

Let me walk you through making cheesy cauliflower steaks, I’m all about simple recipes that pack a punch of flavor!

There is a full recipe card below.

• Prep: Heat the oven to 400 F. Take off the cauliflower leaves, keeping the core intact. Use a sharp knife to cut it in half, then halve each piece again to get 4 steaks. Try your best to keep end pieces together, but don’t worry if they fall apart a bit. Place them on a large baking sheet and set aside.
• Make the spice rub: Add olive oil, garlic, smoked paprika, salt, and pepper to a small bowl. Give it a good whisk then brush both sides of your cauliflower steaks.
• Bake: Pop the cauliflower steaks in the oven for about 20 minutes or until the core is fork-tender. Then sprinkle shredded mozzarella on top, bake for an extra 3 minutes until it’s all melty, then switch to broil until it gets that golden brown perfection.
• Serve: Enjoy it at its best when served fresh and warm alongside a main dish of your choice.

Tips for Best Results

Here are a few simple tips to ensure your cheesy cauliflower steaks turn out perfectly.

• Pick large cauliflower: You’ll need a large cauliflower with no blemishes to guarantee 4 hearty steaks.
• Slice only 3 times: Limit the cuts on the cauliflower head to a maximum of 3, and aim for 1 – 1 1/2 inch steaks for the perfect texture when roasted.
• Keep end parts together: Even if there is no more core attached, they stay together after slicing so handle them carefully transferring onto a baking dish.
• Bake small pieces too: These cauliflower steaks are too delicious to let any bite go to waste.
• Skip the parchment paper: Usually I like to line my baking sheet but not in this case, steaks will roast better without it. Plus, I love how my OXO baking sheet bakes!

Variations

There’s room for some creative twists, here are a couple of ways to switch up the flavors a bit.

• Other cheese: Try Parmesan cheese, cheddar cheese, feta cheese, or mix cheeses to create a flavorful blend.
• Oil: Melted coconut oil is my other favorite, avocado oil will work too.
• Spices: Add onion powder to the spice rub or for a spicy flair, include red pepper flakes, chipotle powder, Cajun seasoning, or cayenne pepper.

What to Serve Cauliflower Steaks with?

These cauli steaks offer endless serving possibilities, making them a perfect choice as a side or main dish. And trust me, they’re always a crowd pleaser!

• Chicken: Try it with chimichurri chicken, baked BBQ chicken, or slow cooker whole chicken.
• Seafood: This cauliflower recipe pairs perfectly with lemon butter cod, baked salmon, or air fryer shrimp.
• Pork and beef: You can’t go wrong with Instant Pot ribs or roast beef.
• Side dishes: When serving as the main dish, serve them with roasted vegetables, Mediterranean quinoa salad, Instant Pot corn on the cob, or your go-to salad recipe.

How to Store and Reheat

Store: Set leftovers in an airtight container and refrigerate for 3-4 days.

Reheat: Warm up leftovers by microwaving for a few minutes, air frying at 350 F for 4-7 minutes, or reheating in the oven at 350 F for 10-15 minutes.

Do not freeze because they will become soggy once thawed.

FAQs

More Cauliflower Recipes to Try

• Marry me cauliflower
• Cauliflower biscuits
• Cauliflower risotto
• Cauliflower stuffing
• Cauliflower fried rice
• Cauliflower potato salad
• 25 cauliflower rice recipes

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Cheesy Cauliflower Steaks

Thick slices of Cheesy Cauliflower Steaks coated in a rich spice rub and roasted to golden perfection in 30 minutes. Easy, tasty side dish!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 steaks

Calories 284kcal

Author Olena Osipov

Equipment

• OXO baking sheet

Ingredients

• 1 large head cauliflower rinsed
• 1/4 cup olive oil extra virgin
• 2 large garlic cloves grated
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/4 cups mozzarella cheese shredded
• Parsley finely chopped, for garnish (optional)

US Customary – Metric

Instructions

• Preheat oven to 400 F. Remove leaves from the cauliflower but leave the core. Cut in half, then cut each half one more time, so you end up with 4 steaks. It's OK if end pieces will fall apart a bit, do your best to keep them together. Transfer onto large baking sheet and set aside.
• In a small bowl, add olive oil, garlic, smoked paprika, salt and pepper. Whisk well. Brush mixture onto both sides of cauliflower steaks.
• Bake for 20 minutes or until core is fork tender. Sprinkle with cheese, bake for another 3 minutes or until cheese has melted, then broil until golden brown.
• Best served fresh while warm with a main of your choice.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3-4 days.
• Reheat: Reheat in a microwave for a few minutes, in air fryer at 350 F for 4-7 minutes or in the oven at 350 F for 10-15 minutes.
• I don’t recommend to freeze cauliflower steaks, they will become soggy.

Nutrition

Serving: 1 “steak” | Calories: 284kcal | Carbohydrates: 12g | Protein: 12g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 577mg | Fiber: 4g | Sugar: 4g

The post Cheesy Cauliflower Steaks appeared first on iFoodReal.com.

Easy Instant Pot Coconut Rice is light and fluffy with a creamy texture and subtle sweetness. A restaurant-quality side dish ready in under 25 minutes!

We love pairing coconut rice with Instant Pot butter chicken or Instant Pot dal.

Adding a can of coconut milk to Instant Pot basmati rice brings a flavorful twist to the classic side dish. And this Instant Pot coconut rice is so delicious, you will happily savor a bowl on its own!

You can use this recipe with jasmine rice in Instant Pot or long grain white rice in Instant Pot. Either way it pairs lovely with so many dishes, it’s a complete game changer!

Why You’ll Love This Recipe

• Flavorful: Creamy, slightly sweet with a touch of nutty flavor, this homemade coconut rice is better than any restaurant!
• Easy recipe: With only 5 simple ingredients and your Instant Pot, this recipe is hands-free and quicker than using a traditional rice cooker or stove top.
• Perfect every time: Making coconut rice in Instant Pot yields tender, fluffy grains that are perfectly separated every time.
• Versatile: This tasty rice is gluten-free, vegan, and can be enjoyed on its own, paired with your favorite Asian dishes, or sweetened to taste and served with toasted coconut flakes and fruit for dessert.

Ingredients for Instant Pot Coconut Rice

To whip up Instant Pot coconut rice recipe, you’ll need just a few basic ingredients.

• White rice: I typically use white basmati rice in this recipe, but jasmine rice or long grain rice also works well.
• Coconut milk: You’ll want one 14 ounces can of coconut milk. I recommend full-fat coconut milk for a perfect blend of coconut flavor and amazing creaminess.
• Cold water: The water must be cold to ensure even cooking.
• Sugar: A pinch of sugar helps balance the richness of the coconut milk. You can also use honey or any sweetener of choice.
• Salt: A touch of salt elevates the natural flavors.

How to Make Coconut Rice in Instant Pot

Here’s a brief overview of how to make coconut rice in the Instant Pot. It’s incredibly easy and doesn’t require constant attention.

There is a full recipe card below.

• Rinse and drain: Thoroughly rinse rice in a fine mesh sieve under cold water until clear. Drain well.
• Combine ingredients: In the Instant Pot, combine rice, coconut milk, cold water, sugar, and salt. Stir well so rice is fully submerged, then seal the lid.
• Pressure cook: Set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 4 minutes.
• Release pressure: Allow pressure to release naturally for 10 minutes, so the rice can absorb any remaining liquid as it sits. Then switch the valve to Venting to release any remaining pressure.
• Fluff and serve: Lift the lid, fluff rice with a fork and serve.

What Rice Can I Use?

This time I used white basmati rice, but I also like jasmine rice. Long grain white rice will work as well, you’ll need to adjust the cooking time to 3 minutes instead.

Short grain rice will work too, but the texture will be more starchy and might clump together.

If you would like to use brown rice, feel free to do so and you will have to cook it for as long as Instant Pot brown rice, 20 minutes on high pressure. In a 6 quart Instant Pot, release pressure with Natural Release, and in an 8 quart Instant Pot do Quick Release after 10 minutes.

Tips for Best Results

Here are my helpful tips for cooking up the perfect coconut rice in Instant Pot, you’ll regret not trying it sooner!

• Rinse the rice: Rinsing the rice in cold water removes excess starch, preventing clumping during cooking. You also want to drain it really well, as excess water can affect cooking time and results.
• Follow the recipe: Especially when it comes to the pressure release, no one likes hard, burnt or mushy rice.
• Don’t skip sugar or salt: These 2 ingredients truly make a difference in the overall taste by balancing out the flavors and enhancing the natural coconut taste, which is the best part!
• Use full fat coconut milk: For the most flavor but you can use light coconut milk as well.
• Instant Pot size: I tested this recipe in both 6 quart Instant Pot and 8 quart Instant Pot with same great results.

What to Serve with Coconut Rice?

Coconut rice is a total crowd-pleaser, and it’s the perfect match for so many delicious entrees.

For starters, I’ve paired it with chimichurri chicken, Instant Pot chicken curry, yellow chicken curry, green lentil curry, Thai shrimp curry and Thai chicken curry, just to spice things up!

Some other favorites include grilled chicken thighs, Instant Pot teriyaki chicken and chicken asparagus stir fry.

I also made salmon sushi bake with the leftovers!

For a non-chicken pairing try it with shrimp and vegetable stir fry or crispy fried tofu for a complete vegetarian meal.

How to Store

Store: Leftovers can be placed in an airtight container and stored in the refrigerator for up to 5 days.

Freeze: Allow fully cooked rice to cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours.

FAQs

More Instant Pot Recipes to Try

• Instant Pot rice and beans
• Instant Pot chicken and rice
• Instant Pot mushroom risotto
• Instant Pot chicken wild rice soup

Print

Instant Pot Coconut Rice

Instant Pot Coconut Rice is light and fluffy with a creamy texture and subtle sweetness. A restaurant-quality side dish ready in 25 minutes!

Course Side Dish

Cuisine Asian

Diet Gluten Free

Prep Time 3 minutes minutes

Cook Time 4 minutes minutes

Pressure Up & Down Time 15 minutes minutes

Total Time 22 minutes minutes

Servings 6 cups

Calories 291kcal

Author Olena Osipov

Equipment

• Instant Pot
• Medium mesh sieve

Ingredients

• 2 cups white basmati rice, jasmine rice or long grain rice
• 14 ounces can coconut milk full fat
• 1 1/4 cups cold water
• 1 tablespoon sugar or honey
• 3/4 teaspoon salt

US Customary – Metric

Instructions

• Rinse rice with cold water in a fine mesh sieve thoroughly until water runs clear. Drain really well.
• In Instant Pot, add rice, coconut milk, cold water, sugar and salt. Stir to make sure rice is submerged. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 4 minutes.
• After, do Natural Release by allowing pressure come down on its own for 10 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid, fluff rice with a fork and serve as you like.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze rice in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.
• Using the Rice button: You can use Rice button with Instant Pot Duo or if you have electric pressure cooker that can cook on Low pressure. Cook for 12 minutes on low pressure and release pressure after right away.

Nutrition

Serving: 1cup | Calories: 291kcal | Carbohydrates: 54g | Protein: 4g | Fat: 5g | Saturated Fat: 5g | Sodium: 351mg | Fiber: 1g | Sugar: 2g

The post Instant Pot Coconut Rice appeared first on iFoodReal.com.

The creamiest Instant Pot Mushroom Risotto made with arborio rice, white wine, broth, Parmesan cheese, and earthy mushrooms. Serve on its own or as a savory side dish.

We also love this low carb cauliflower risotto.

I can never have too many Instant Pot recipes! This is the easiest, no-fuss Instant Pot mushroom risotto recipe with no babysitting and no constant stirring required.

Layers of flavor with all the traditional risotto ingredients, but ready in a fraction of the time, so you can enjoy a restaurant quality dish on your busiest day.

Why You’ll Love This Recipe

• Quick and easy: We saute and cook all ingredients in one pot, Instant Pot. Also no stirring required liek with the stovetop risotto.
• Delicious: Same creamy and cheesy risotto taste as you know! The type of comfort food that has you dishing up seconds or thirds.
• Diet friendly: If you’re looking for healthy Instant Pot recipes that are vegetarian and gluten-free, this is it! You can also make this risotto vegan with vegan butter, vegetable broth, and vegetarian Parmesan or miso paste.

Ingredients for Instant Pot Mushroom Risotto

Instant Pot mushroom risotto requires a handful of staple ingredients and fresh mushrooms.

• Mushrooms: Sliced brown mushrooms, white mushrooms, portobello mushrooms or shiitake mushrooms. You can use one type or try a combination. I prefer brown mushrooms because they add more flavor.
• Aromatics: Finely chopped onion and freshly minced garlic.
• Dried thyme: If you’re not a fan of its clove-like flavor, use dried rosemary.
• Olive oil: A bit of extra-virgin olive oil is needed for frying.
• Arborio rice: You’ll need 2 cups of this Italian short grain rice. Do not sub for any other rice, see tips section below.
• Broth: Make your own chicken broth, Instant Pot chicken broth, or vegetable broth or use store-bought low sodium chicken broth.
• White wine: A dry white wine like ​Pinot Grigio increases the depth of flavor. If you don’t like cooking with wine, add more chicken broth.
• Salt: To season and enhance flavors.
• Butter: Makes mushroom risotto extra creamy.
• Parmesan cheese: Freshly grated Parmesan cheese adds a salty decadent taste.
• Fresh herbs: Fresh parsley adds a finishing freshness to the dish.

How to Make Instant Pot Mushroom Risotto

Here’s a quick and easy overview of how to make Instant Pot mushroom risotto any night of the week in less than 40 minutes!

There is a full recipe card below.

• Sauté aromatics and mushrooms: Heat your Instant Pot and sauté onion, garlic, and mushrooms in oil for 5 minutes. Stir in thyme, then press Cancel.
• Add rice and liquids: Pour in rice, wine, and 4 cups of broth. Stir to combine and close the lid.
• Pressure cook: Set the valve to Sealing and press Pressure Cook or Manual button for 3 minutes. Allow pressure to come down on its own for 10 minutes, then turn valve to Venting. Important to follow these times!
• Finish the risotto: Add in the remaining broth, butter, Parmesan cheese, and stir gently. Here’s where you can add more broth to your favorite consistency. Garnish with parsley.

Tips for Best Results

Here are my top tips and tricks for making mushroom risotto in Instant Pot.

• Use only arborio rice: As arborio rice cooks, it releases starch which creates the signature creamy texture. Any other type of rice will not produce the same consistency.
• Don’t overcook: Just like with any Instant Pot rice recipe, it’s important to release pressure as per directions. Vent it after 10 minutes and not later.
• For more al dente rice: Some like a bite to it. If you found your rice too soft, next time try to pressure cook it for 2 minutes and vent after 7 minutes and see how it is.
• Adjust the consistency: After cooking, rice absorbs liquids as it sits, add as much broth as you like.

What to Serve Mushroom Risotto with?

Mushroom risotto is best served immediately garnished with fresh parsley and more freshly grated Parmesan!

Serve it with your Sunday Instant Pot Mississippi pot roast or braised lamb shanks for a special occasion.

It also makes a delicious side to your weeknight favorites like baked boneless chicken thighs, and baked salmon.

Or for a lighter meal, garlic green beans, broiled asparagus, or a spinach avocado salad would be nice.

How to Store and Reheat

Store: Leftover risotto will stay fresh in an airtight container and refrigerated for up to 3 days.

Freeze: Once cooked, transfer to a sealed container and freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 5-6 hours.

Reheat: Pop it in the microwave or reheat on the stovetop with some extra broth, if needed.

FAQs

More Instant Pot Recipes to Try

• Instant Pot chicken and rice
• Instant Pot chicken fried rice
• Instant Pot rice and beans
• Instant Pot coconut rice
• Instant Pot brown rice
• Instant Pot jasmine rice
• Instant Pot basmati rice

Print

Instant Pot Mushroom Risotto

Creamy Instant Pot Mushroom Risotto made with arborio rice, white wine, broth, Parmesan cheese, and earthy mushrooms. No stirring required.

Course Side Dish

Cuisine Italian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Pressure Up & Down Time 20 minutes minutes

Total Time 38 minutes minutes

Servings 8 servings

Calories 292kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 10 ounces brown or white mushrooms sliced
• 1 small onion finely chopped
• 2 garlic cloves minced
• 1/4 teaspoon dried thyme
• 1 tablespoon olive oil extra virgin
• 2 cups arborio rice
• 4 1/2 cups chicken broth low sodium & divided
• 1/4 cup white wine or chicken broth
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1/3 cup Parmesan cheese grated
• 3 tablespoons parsley finely chopped

US Customary – Metric

Instructions

• Preheat Instant Pot until display says Hot. Add olive oil, onion, garlic and mushrooms and saute for 5 minutes, stirring occasionally. Add thyme, stir and press Cancel.
• Add rice, 4 cups of broth and wine. Stir, close the lid, set valve to Sealing and press Pressure Cook or Manual for 3 minutes.
• After let pressure come down on its own for 10 minutes, then turn valve to Venting to release remaining pressure. Add remaining 1/2 cups broth, butter and Parmesan cheese. Stir risotto gently and add more broth, if you wish, to reach your favorite consistency.
• Garnish with parsley and serve hot immediately.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight or on the counter for 5-6 hours.

Nutrition

Calories: 292kcal | Carbohydrates: 45g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 258mg | Fiber: 2g | Sugar: 1g

The post Instant Pot Mushroom Risotto appeared first on iFoodReal.com.