Stove Top Cauliflower Bites Recipes

Steps:

• For the cauliflower: Preheat the oven to 400 degrees F.
• Combine the cauliflower, olive oil, garlic and salt in a large bowl. Place in an ovenproof skillet or rimmed baking sheet and roast until golden and tender, about 20 minutes.
• For the saffron beurre blanc: Combine the white wine, cream, garlic, olive oil and lemon juice in a medium skillet over medium heat. Bring to a low simmer, then add the salt and saffron. Slowly whisk in the butter, one piece at a time, to emulsify into a sauce. Pour the sauce through a strainer and set aside.
• Arrange the roasted cauliflower on a platter. Place the cilantro around the cauliflower. Dot with sriracha (more or less to your taste). Drizzle with a few tablespoons beurre blanc (extra beurre blanc will keep in the refrigerator up to 2 days).

Steps:

• Heat oven to 400°F.
• Add hot water and butter to stuffing mix in large bowl; stir just until moistened.
• Add remaining ingredients; mix lightly. Shape into 30 (2-inch) balls.
• Place on foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 18 to 20 min. or until heated through and lightly browned.

Steps:

• Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper.
• In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.
• Break the head of cauliflower into florets, about 1½-inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway.
• Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.
• Enjoy!

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium heat. Add onion and salt. Cook for 15 minutes; add garlic, basil, thyme, and parsley. Add cauliflower and toss together.
• Place skillet in preheated oven and roast for 35 minutes, stirring halfway through roasting time.
• Sprinkle cauliflower with Parmesan cheese and serve.

Steps:

• Preheat oven to 450˚F (230˚C).
• Cut the head of cauliflower in half. Pluck bite-sized florets from each half. Trim bottoms of florets as necessary.
• In a medium bowl, mix the batter ingredients.
• Add cauliflower to the batter. Stir so each floret is fully coated.
• Line a baking sheet with parchment paper. Spread cauliflower florets on the baking sheet and drizzle with olive oil.
• Bake for 20 minutes.
• Remove the cauliflower from the oven and toss with buffalo sauce.
• Return cauliflower to oven and bake for an additional 10 minutes until browned to your liking.
• Enjoy!

Steps:

• Heat oven to 400°F
• Combine cauliflower, cheese, bacon and chives in large bowl.
• Whisk eggs and pepper until blended. Add to cauliflower mixture; mix lightly.
• Spoon into 24 mini muffin pan cups sprayed with cooking spray; gently press down tops with back of spoon.
• Bake 20 to 25 min. or until golden brown. Cool 5 min. before removing from pan.
• Serve with dressing.

Steps:

• Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
• Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
• Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
• Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.