Cauliflower Archives - Vegetable Recipes

Crispy Cajun Cauliflower

Mary Younkin — Wed, 17 Sep 2025 08:30:00 +0000

Crispy Cajun Cauliflower brings a kiss of heat to this tasty, slightly crunchy side dish. Cauliflower is a wonderfully blank slate when it comes to playing with different flavors. This makes it a perfect canvas for roasting and adding seasonings to pair with any dish.

Crispy Roasted Cauliflower

Roasting is my absolute favorite way to cook most vegetables. With crispy edges and tender centers, this cauliflower is so perfectly seasoned, I can happily make a meal out of it.

To ensure crispy cauliflower, be sure the surface is dry before you toss it in the oil and spice mixture. After washing and cutting into florets, I like to dump it onto a clean tea towel and pat the pieces dry to make sure the spices coat every bite well.

When roasting vegetables, cutting evenly sized pieces is key for even roasting in the oven. Stirring and flipping the cauliflower halfway through cooking will ensure each side has a chance to get crispy.

Cajun Seasonings

When I’m roasting cauliflower, I like to use the homemade Cajun seasoning blend listed here. And although it isn’t traditional, I love using smoked paprika instead of regular paprika. I like the depth of flavor and smokiness it gives the crispy cauliflower bites.

If you want to make this crispy roasted cauliflower even simpler, feel free to swap in your favorite store-bought Cajun seasoning spice blend or toss with your favorite taco seasoning instead.

Cajun Cauliflower

While you can purchase pre-made cajun seasoning blends, and sometimes I do that, I prefer to use my own homemade blend for this cajun cauliflower. The key spice ingredients are:

smoked paprika or plain paprika
granulated garlic or garlic powder
kosher salt
freshly ground black pepper
granulated onion or onion powder
crushed oregano
crushed thyme
cayenne pepper

Crispy Cauliflower Recipe

When ready to roast the cauliflower, combine all of the spices with a bit of oil in a large mixing bowl. Stir to combine and then all the cauliflower florets to the bowl. Toss well with your hands to coat each piece.

Spread the cauliflower across a large baking pan and roast at 450°F for about 15 minutes, until the cauliflower is tender and beginning to crisp. Give the pan a good shake or stir the cauliflower with a spatula. Roast an additional 10 minutes until the cauliflower is lightly browned with irresistibly crisp edges.

Roasted Vegetable Recipes

Roasting vegetables and just changing up the seasoning is my go-to side dish. Roasted green beans seasoned with soy sauce, garlic, and ginger, these Asian Green Beans are so tasty, that you’ll be eating them straight from the pan. And if you like this Cajun crispy cauliflower as much as we do, you need to try the spice mix on Brussels Sprouts as well!

Pan roasting can be quick and easy when the oven is full, pan roasted asparagus is a quick side dish with tons of flavor that you can have on the table in less than 10 minutes. I love serving asparagus because it always feels like I put way more effort into it than I actually did.

Cauliflower Gratin begins by layering fresh cauliflower with a sprinkling of cheese and a light cream sauce. Then it’s topped with crispy buttery bread crumbs to coat each piece and make an irresistible roasted cauliflower side dish that even the youngest kids are certain to enjoy.

Crispy cauliflower, toasted bread crumbs, and nutty, savory parmesan are wonderful together in this recipe for Roasted Garlic Parmesan Cauliflower. This scrumptious side is snackable right off the pan!

Crispy Cajun Cauliflower

Crispy Cajun cauliflower brings a kiss of heat to this tasty, slightly crunchy side dish.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 119kcal

Author Mary Younkin

Ingredients

3 tablespoons light flavored olive oil
1½ teaspoons smoked paprika or plain paprika
1¼ teaspoon granulated garlic or garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ teaspoon granulated onion or onion powder
¾ teaspoon crushed oregano
1½ teaspoon crushed thyme
⅛ teaspoon cayenne pepper
3 pounds cauliflower cut bite-size

Instructions

Preheat the oven to 450°F. Stir together the spices and the oil in a large mixing bowl. Add the cauliflower pieces to the bowl with the spice mixture and toss well with your hands to thoroughly coat.
Spread the cauliflower across the baking pan. Roast for 15 minutes, until the cauliflower is tender and beginning to crisp.
Shake the pan or stir with a metal spatula and roast an additional 10 minutes until the cauliflower is lightly browned with crisp edges.

Notes

In lieu of the spices listed in this recipe, you can substitute 1½ tablespoons of your favorite Cajun Seasoning Blend.

Nutrition

{originally published 7/22/22 – recipe notes and photos updated 9/17/25}

Loaded Cauliflower Casserole

Mary Younkin — Thu, 13 Feb 2025 09:30:00 +0000

What do you get when you give humble cauliflower a baked potato glow up? Loaded cauliflower casserole is tender, roasted cauliflower with all the cheddar, bacon, green onion, and sour cream goodness of your favorite loaded baked potato.

Loaded Cauliflower Casserole

I’m never going to be the one to tell you to swap cauliflower for potatoes. Potatoes are potatoes and cauliflower will never be a potato. But cauliflower is lovely all on its own and it does play well with many of the same toppings and treatments potatoes usually get. This casserole is proof!

And if you’re as big a fan of this flavor combo as we are, you’ll want to try out Loaded Baked Potato Dip. Want to go next level? Try out our guaranteed crowd pleasing Loaded Steak Baked Potato.

Loaded Cauliflower

To make this hearty cauliflower bake, you’ll need the following ingredients:

cauliflower
olive oil
garlic powder
onion powder
paprika
kosher salt
pepper
cheddar cheese
bacon
green onions
sour cream

Loaded Cauliflower Bake

Start by preheating your oven to 450°F. In a large mixing bowl, whisk together the olive oil, garlic, onion, salt, and pepper. Add the cauliflower to the bowl and toss with your hands to coat thoroughly.

Spread the cauliflower florets across a 9×13 baking pan. Roast for 10-15 minutes. The pieces should be slightly crisp and almost fork-tender.

Remove the cauliflower from the oven and reduce the oven temperature to 350°F.

Give the cauliflower a stir and top with cheddar cheese and crumbled bacon. Return to the oven for 3-4 minutes, just long enough to melt the cheese.

Remove from the oven and sprinkle generously with green onions. Serve topped with dollops of sour cream, if desired.

Do you love cauliflower as much as we do? Then you definitely need to try BBQ Cauliflower, Cauliflower Salad, and Cauliflower Gratin, too!

Looking for more hearty side dishes? Tender jasmine rice with bite sized broccoli florets in a cheesy sauce makes this Cheesy Broccoli Rice picky eater approved.

Loaded Cauliflower Casserole

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 270kcal

Author Mary Younkin

Ingredients

2 cauliflower heads, medium-sized, cut into bite-size pieces about 8 cups florets
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika smoked or regular
½ teaspoon kosher salt adjust to taste
¼ teaspoon freshly ground pepper adjust to taste
2 cups freshly shredded cheddar cheese
½ cup cooked and crumbled bacon
¼ cup thinly sliced green onions for serving
½ cup sour cream for serving

Instructions

Preheat your oven to 450°F. In a large mixing bowl, combine the olive oil, garlic, onion, salt, and pepper. Stir to combine. Add the cauliflower to the bowl and toss with your hands to coat thoroughly.
Spread the cauliflower florets across a 9×13 baking pan. Roast for 10-15 minutes. The pieces should be slightly crisp and almost fork-tender. (You can roast a few more minutes for softer cauliflower. We like it to retain a good bit of crunch, so about 12 minutes is perfect for us.)
Remove from the oven and reduce the oven temperature to 350°F. Stir the cauliflower and top with cheddar cheese and crumbled bacon. Return to the oven for 3-4 minutes, just long enough to melt the cheese.
Remove from the oven and sprinkle generously with green onions. Serve topped with dollops of sour cream, if desired.

Nutrition

Roasted Garlic Parmesan Cauliflower

Mary Younkin — Thu, 14 Mar 2024 08:30:00 +0000

Crispy cauliflower, toasted bread crumbs, and nutty, savory parmesan are wonderful together in this scrumptious side. This roasted Garlic Parmesan Cauliflower is snackable right off the pan.

Garlic Parmesan Cauliflower

Is there anything tastier than the pairing of garlic and parmesan? It’s a classic combination of flavors that shows up in so many of my favorite dishes. I love the aroma of this garlic parmesan cauliflower as it roasts in the oven.

I have a longstanding love affair with cauliflower. And, roasting is my favorite way to prepare this vegetable. Though, if I’m being 100% honest, I have to admit that air fryer cauliflower has become a very close second.

I love all the browned and crispy bits, and this is one of the easiest ways to get your veggies to the table. And, bonus–roasted cauliflower with crispy parmesan is a recipe that can easily be multiplied for a crowd as needed.

Parmesan Cauliflower

You’ll need the following ingredients to make this recipe:

olive oil
cauliflower florets
garlic powder
onion powder
cayenne pepper
kosher salt
shredded Parmesan

Start by preheating your oven to 425°F. Place the cauliflower on a baking sheet and drizzle with oil. Sprinkle with the seasonings, then toss with your hands to coat well. Roast the cauliflower for 20 minutes, until fork tender.

While the cauliflower is in the oven, melt 1 tablespoon of butter in a skillet over medium-high heat. Add the bread crumbs and stir quickly to coat.

Saute while stirring frequently for about 2 minutes, until lightly toasted. Remove from the heat, transfer the bread crumbs to a plate, and let cool.

Once the cauliflower is tender, remove from the oven. Top with Parmesan and the breadcrumbs. Then, return it to the oven to roast an additional 5-10 minutes until golden brown and crisp.

Parmesan tends to be a salty cheese, and this roasted garlic parmesan cauliflower recipe is generous with it. So, I recommend waiting to add additional salt until tasting it at the end. I found it to be perfect without any added salt at all.

If you liked this parmesan cauliflower, then you have got to try this Crispy Cajun Cauliflower with just the right amount of heat.

Looking for a saucier cauliflower side dish? This BBQ Cauliflower packed with bold, tangy flavor and just a hint of heat is sure to be the star of your next meal.

Forget potatoes, you won’t believe how good a Cauliflower Gratin can be! And, I’ve also replaced potatoes a time or two in this Cauliflower Salad, and it’s been a big hit at my table.

Want to elevate Roasted Broccoli and Cauliflower to a whole new level of deliciousness? Try tossing them with oil, garlic, and a dash of smoked paprika before roasting them together to tender-crisp perfection.

For those who are like me and adore the goodness of roasted veggies, you’ve got to try Pan Roasted Asparagus. Or, give these Roasted Brussels Sprouts with Bacon and Pecans a whirl. That’s a recipe you’ll make more than once!

Garlic Parmesan Cauliflower

Crispy cauliflower, toasted bread crumbs, and nutty, savory parmesan come together in a dish that is wonderfully snackable, right off the pan!

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 168kcal

Author Mary Younkin

Ingredients

1 tablespoon olive oil
½ medium-sized head cauliflower cut into bite-size pieces, about 1 pound florets
½ teaspoon granulated garlic or garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
⅛ teaspoon kosher salt adjust to taste
½ cup freshly shredded Parmesan

Breadcrumb Ingredients

1 tablespoon butter
¼ cup bread crumbs plain or Italian work well

Instructions

Preheat your oven to 425°F. Place the cauliflower on a baking sheet and drizzle with oil. Season generously with garlic powder, onion powder, and cayenne. Toss with your hands to coat well. Roast the cauliflower for 20 minutes, until fork tender.
While the cauliflower is in the oven, melt 1 tablespoon of butter in a skillet over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute while stirring frequently for about 2 minutes, until lightly toasted. Remove from the heat, transfer to a plate, and let cool.
When the cauliflower is tender, remove from the oven. Top with Parmesan and sprinkle with breadcrumbs. Roast an additional 5-10 minutes until golden brown and crisp.

Notes

Parmesan tends to be a salty cheese and we’re going to be generous with it here. I recommend waiting to add additional salt after you’ve tasted it at the end of the cooking process. I found it to be perfect without any added salt at all.

This recipe can easily be multiplied for a crowd as needed.

Nutrition

Air Fryer Frozen Broccoli and Cauliflower

Mary Younkin — Wed, 18 Oct 2023 08:30:00 +0000

It takes just 15 minutes and a few simple seasonings to air fry frozen broccoli and cauliflower into irresistibly crispy and delicious bites!

Broccoli and Cauliflower

Broccoli and cauliflower are a dynamic duo in the culinary world due to their harmonious balance of flavors and textures. While broccoli brings a slightly bitter note, cauliflower offers a milder, slightly sweet taste.

This air fryer frozen broccoli and cauliflower is a super easy side dish that we make on repeat all year round. I happily eat this for lunch at least once a week too!

Together, cauliflower and broccoli create a well-rounded, delicious flavor profile. Their similar textures ensure they cook uniformly, delivering a satisfying crunch in salads, stir-fries, or roasted vegetable medleys.

Air Fryer Frozen Broccoli and Cauliflower

You’ll need the following ingredients to make this recipe:

frozen broccoli florets
frozen cauliflower
olive oil spray
kosher salt
garlic powder
chili powder
cayenne pepper

Frozen Vegetables in Air Fryer

I’ve been using my air fryer for frozen vegetables for almost a year now and there’s no turning back once you’ve tried it. Frozen vegetables are the ultimate convenience for vegetable lovers and the air fryer delivers fantastic crispy results every time!

I use the COSORI Air Fryer for all of my air fryer recipes. I’m partial to a square basket air fryer as I find it easier to fit more food into the basket. This is a 5.8QT air fryer, one of the largest machines I’ve found that works effectively.

The machine is a bit retro with simple knob controls. It turns out that I really like the basic settings and ability to set the time and temp like a traditional appliance. I’ve used a few different air fryers with pre-programmed settings and I found I was still tweaking the times.

This air fryer is surprisingly easy to clean and the two-part basket locks together (it’s literally impossible for it to detach the way some do) until you open the latch and then push the button to release it. I simply wipe down the baskets with a sudsy dish scrub brush or sponge, rinse and let them air dry on the counter.

Air Fryer Broccoli and Cauliflower

Preheat the air fryer to 400°F. Place the frozen vegetables in a bowl and spray with olive oil. Toss well to coat.

Sprinkle the vegetables generously with salt, garlic, chili powder, and cayenne pepper. Toss again to coat.

Place the vegetables in the air fryer basket and air fry for 5 minutes. Shake the basket well to toss the vegetables and air fry for 5 more minutes. Repeat and air fry for 5 more minutes.

Taste a vegetable and air fry for an additional 3-5 minutes, if desired for additional crispy edges.

Broccoli and Cauliflower Recipes

Broccoli and cauliflower are such a perfect match, there are endless ways to enjoy them together!

This cheddar cheese sauce for vegetables is creamy, flavorful, and rich. It is a staple in our home. We love it on broccoli and cauliflower!

Want to elevate roasted broccoli and cauliflower to a whole new level of deliciousness? Try tossing them with oil, garlic, and a dash of smoked paprika before roasting them together to tender-crisp perfection.

Crunchy yet chewy; sweet and smokey, I feel like Goldilocks when I eat this cauliflower broccoli salad because it has just the right amount of everything. If you’re anything like me, you’ll find yourself making and eating this salad on repeat!

Tender vegetables in a rich, creamy sauce are nestled under a layer of golden, flaky biscuits just begging to be enjoyed with this pot pie casserole.

This garlic butter broccoli is easy as can be to make while it’s also flavorful and bright with fresh herbs and a squeeze of lemon just before serving.

Air Fryer Frozen Broccoli and Cauliflower

It takes just 15 minutes and a few simple seasonings to transform frozen broccoli and cauliflower into irresistibly crispy and delicious bites!

Course Side Dish

Cuisine American

Prep Time 2

Cook Time 15

Total Time 17

Servings

Calories 53kcal

Author Mary Younkin

Ingredients

12 ounces frozen broccoli florets
12 ounces frozen cauliflower
olive oil spray
1 teaspoon kosher salt
½ teaspoon granulated garlic or garlic powder
½ teaspoon chili powder
¼ teaspoon cayenne pepper

Instructions

Preheat the air fryer to 400°F. Place the frozen vegetables in a bowl and spray with olive oil. Toss well to coat.
Sprinkle the vegetables generously with salt, garlic, chili powder, and cayenne pepper. Toss again to coat.
Place the vegetables in the air fryer basket and air fry for 5 minutes. Shake the basket well to toss the vegetables and air fry for 5 more minutes. Repeat and air fry for 5 more minutes.
Taste a vegetable and air fry for an additional 3-5 minutes, if desired for additional crispy edges.

Nutrition

Roasted Cauliflower Hummus

Mary Younkin — Mon, 16 Oct 2023 08:30:00 +0000

In this hummus-inspired dip, roasted cauliflower takes the place of chickpeas making it a low-carb, full-flavored spread. A whole head of garlic roasts along with the cauliflower, adding an irresistible caramelized sweetness to the spread.

Served with pita bread or chips and a handful of fresh vegetables, this cauliflower hummus makes a terrific snack or light meal on its own.

Cauliflower Hummus

As soon as I saw the description and the recipe for roasted garlic cauliflower hummus in the new Skinnytaste cookbook, I was sold. Fortunately, I was planning to grocery shop the following day so I didn’t have long to wait to make it.

This dip is so good! My friend Anna came over to hang out the evening after I made this and between the two of us, we nearly polished it off. I love cauliflower and roasted garlic, and I really like hummus too. So, this flavor combination was a complete and total win for me.

My friend Gina’s newest cookbook, Skinnytaste Simple: Easy Healthy Recipes with 7 Ingredients or Fewer, arrived a couple of weeks ago and almost immediately I sat down to flip through it. I have at least a dozen recipes bookmarked already and I can hardly wait to try them all.

This Shortcut Shrimp Ramen was a must-make as soon as I spied it in the book. I had shrimp in the freezer, mushrooms in the fridge, and ramen noodles in the pantry. I’m happy to tell you that the ramen made for an excellent lunch that same day.

Cauliflower Hummus Recipe

You’ll need the following ingredients to make this recipe:

cauliflower
garlic
olive oil
tahini
lemon juice
kosher salt and paprika

Roasted Cauliflower Hummus

Roasted cauliflower dip is a hummus-like savory spread that transforms ordinary cauliflower into a gourmet delight. Fresh cauliflower florets are roasted to perfection, imbuing them with a deep, caramelized flavor and a hint of smokiness.

The roasted cauliflower is then blended with roasted garlic, tahini, and a bit of lemon juice. The resulting dip boasts a creamy, airy texture and a rich, robust taste profile, marked by the sweet nuttiness of cauliflower and the bright freshness of lemon.

Roasted Garlic Hummus

Roasted garlic. Just adding those two words to a recipe takes it up a notch. Have you roasted garlic before?

I have no idea why it intimidated me, but until about ten years ago, I’d never even tried doing it. (Lucky for all of us, roasting garlic is about the easiest thing ever to do and you’re going to love it!)

As soon as I realized this was a hummus recipe with roasted garlic, I was all over it. Roasted garlic hummus is my all-time favorite variety of hummus and combining that with roasted cauliflower? Oh, yes PLEASE!

I’m clearly a garlic lover, as any 5-minute perusal of this website will confirm. However, roasted garlic has its own kind of special deliciousness.

All you need to do is wrap up a head of garlic in foil and toss it on the pan with the cauliflower. Seriously, that’s all there is to it.

Roasted Cauliflower Recipes

Crispy cauliflower, toasted bread crumbs, and nutty, savory parmesan are wonderful together in this scrumptious side. This Roasted Garlic Parmesan Cauliflower is snackable right off the pan!

Crispy Cajun Cauliflower brings a kiss of heat to this tasty, slightly crunchy side dish. Season cauliflower steaks with the cajun seasoning and make it a meal.

Packed with bold, tangy flavor and just a hint of heat, this BBQ Roasted Cauliflower is sure to be the star of your next meal.

Looking for more great dip and side dish recipes? This easy-to-make Canned Tomato Salsa just might have you saying goodbye to store-bought varieties forever. (And no one is more surprised that I’m writing that than I am!)

Flavorful artichokes and earthy spinach meld perfectly with zesty garlic and Parmesan cheese in a creamy, cold Spinach Artichoke Dip so good, you will not be able to stop dipping.

Cauliflower Hummus

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 100kcal

Author Mary Younkin

Ingredients

1 large head of cauliflower cut into florets, about 20-24 ounces
5 teaspoons olive oil divided
1¼ teaspoon kosher salt divided
1 head of garlic
⅓ cup tahini
2-3 tablespoons fresh lemon juice adjust to taste
½ teaspoon smoked or regular paprika
chopped fresh Italian parsley for serving

Instructions

Preheat the oven to 400°F. Place the cauliflower on a large sheet pan and drizzle with about 2 teaspoons of olive oil. Sprinkle with 1 teaspoon of salt and toss with your hands to coat.
Slice the top ¼-inch off the head of garlic. Place the garlic on a small sheet of aluminum foil and drizzle with 1 teaspoon of olive oil. Wrap the garlic in the foil and place it on the baking sheet with the cauliflower.
Roast the cauliflower and garlic for about 20-25 minutes, stirring the cauliflower halfway through, until the cauliflower is tender, slightly crisp, and lightly browned on the edges.
Remove the tray with the cauliflower from the oven and return the foil-wrapped garlic to the oven for an additional 15-20 minutes until it can be easily pierced with a fork.
Remove a few small pieces of cauliflower from the tray and set aside for garnish. Transfer the remaining cauliflower to the bowl of a food processor.
Remove the garlic from the oven and unwrap the foil. If it is cool enough to handle, use your fingers to squeeze the roasted garlic out of the clove and into the food processor. You can also use the tines of a fork to pull the cloves out separately if it is still hot.
Add the tahini, lemon juice, 2 teaspoons olive oil, and ¼ teaspoon salt to the food processor with the cauliflower and garlic.
Process until creamy and airy, about 5 minutes, pausing occasionally to scrape down the sides. Add 3-4 tablespoons of cold water, as needed, to help the mixture become creamy.
Transfer to a wide, shallow bowl and sprinkle with paprika. Garnish with parsley and the reserved cauliflower. Finish with an additional drizzle of olive oil, if desired. Serve immediately with pita wedges, crackers, or assorted fresh vegetables for dipping.

Notes

This hummus can be stored in the refrigerator for up to 4 days.

Nutrition

Vegetable Pot Pie

Mary Younkin — Fri, 08 Sep 2023 08:30:00 +0000

Tender vegetables and a rich, creamy sauce are nestled under a layer of golden, flaky biscuits just begging to be enjoyed with this pot pie casserole.

Vegetarian Pot Pie

I’ll never forget sitting at my grandmother’s kitchen table eating a frozen chicken pot pie. Eating this classic comfort food will always bring back happy memories of childhood, for me.

Maybe you’ve never considered making chicken pot pie without the chicken. But, the dish is still wonderfully hearty when prepared as a vegetarian pot pie.

Pot Pie Vegetables

The best part about this recipe is that you can use anything for the pot pie vegetables. You just need to have three cups of add-ins. I have made it with and without chicken, and both versions are tasty.

I often substitute leftover cooked vegetables for the frozen vegetables in this recipe. This is one of my favorite ways to fancy up any leftover meats or veggies in my fridge.

When I shot the photos for this recipe, I used roasted broccoli. I loved the broccoli-centric pot pie! If you’re using leftover vegetables, take care that they are still crisp when added to the recipe and haven’t softened too much. The last thing anyone wants is a whole lot of over-cooked vegetables in their pot pie.

Pot Pie Casserole

If your family is like mine, then they’ll rave about this easy pot pie casserole. It’s totally customizable to include your favorite ingredients and packed with satisfying warmth.

I’ve made a lot of pot pies, using everything from homemade and store-bought pie crusts, canned biscuits, and now drop biscuits. But, my favorite way to top my pot pies is with drop biscuits. It is such a simple, yet delicious way to finish this dish.

If your favorite pot pie is made with a pie crust, do that! The biscuit topping isn’t a requirement. Make the recipe your own.

Vegetable Pot Pie Recipe

You’ll need the following ingredients to make this recipe:

milk and butter
onion and celery
vegetable stock
salt and pepper
celery seed and Italian seasoning
frozen vegetables
flour, baking powder, and sugar

Start by preheating your oven to 425°F. Then, grease a deep pie plate with butter and set aside. In a large deep skillet, over medium-high heat, melt the butter.

Add the onions and celery to the skillet and cook until soft, about 3 minutes. Stir in flour. Then, slowly stir in the vegetable stock and whisk to combine. Next, add the milk and salt, pepper, and celery seed.

Reduce heat to medium-low and simmer until thickened, about 5 minutes. Taste and adjust salt, as needed.

Add the vegetables. Stir to mix throughout. Pour the mixture into the prepared pie plate and set aside.

In a mixing bowl, whisk together the flour, baking powder, salt, and sugar. Grate the butter and dump it into the bowl with the dry ingredients.

Mix in the butter with a fork until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.

Gradually stir in the milk – do not dump all the milk in at once! Continue adding milk until the dough just pulls away from the side of the bowl. It should still look somewhat dry and be a bit sticky.

Scoop the dough over the filling. The medium scoop in this set is perfect for this.

Bake for 14-18 minutes in the oven, until the topping is golden brown and the filling is bubbling. Cool for at least 10 minutes before serving.

Vegetable Pot Pie

If you enjoyed this recipe for vegetable pot pie, I strongly recommend trying Vegetable Spaghetti next. Tender crisp veggies give this dish a terrific bite.

I always double the recipe when making Vegetable Fried Rice. It’s full of so many great flavors and textures, and it keeps beautifully in the fridge for make ahead lunches.

This Chicken Vegetable Soup with Potatoes is a dream for a hearty supper, warming body and soul. And, make a batch of these Cheese Biscuits with Vegetables to complete the meal. You won’t regret it!

For those who love a good stir fry, check out this Smoked Sausage Vegetable Stir Fry. It’s a complete meal in just one pan, and it’s ready to eat in just twenty minutes.

This Ground Beef and Potato Casserole is a hearty, comfort-food dish that combines ground beef, sliced potatoes, and a rich, creamy sauce to create a cheesy dinner that the whole family will love.

When you combine crisp, tender green beans with earthy artichoke hearts, and bathe them in a garlicky cream sauce, the result is a Green Bean Artichoke Casserole that is certain to be a win on your holiday table.

Flaky buttery pastry tops a luscious medley of tender chicken, hearty vegetables, and a creamy, savory sauce in these Puff Pastry Pot Pies.

Vegetable Pot Pie Casserole

Tender vegetables and a rich, creamy sauce are nestled under a layer of golden, flaky biscuits just begging to be enjoyed with this pot pie.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 198kcal

Author Mary Younkin

Ingredients

Filling Ingredients

2 tablespoons butter
½ cup yellow onion diced into ¼-inch pieces, about ½ small onion
¾ cup celery sliced very thin, about 2 ribs
¾ cup carrots diced into ¼-inch pieces, about 2 large carrots
3 tablespoons all-purpose flour
1 cup vegetable stock
1 cup milk
1 teaspoon Italian seasoning
½ teaspoon granulated garlic
½ teaspoon kosher salt adjust to taste
½ teaspoon black pepper
⅛ teaspoon celery seed
4 cups cooked vegetables (Leftovers work great here, as long as they aren't too soft. Tender-crisp is perfect.) or 18-24 ounces frozen vegetables

Topping Ingredients

1 cup all-purpose flour
1¼ teaspoons baking powder
½ teaspoon kosher salt
2 teaspoons sugar
3 tablespoons COLD butter grated
½ cup milk plus more, ONLY as needed
1 tablespoon butter melted, for brushing on top after baking

Instructions

To Make the Filling

Preheat oven to 425°F. Grease a deep pie plate or 10-inch casserole dish with butter and set aside. In a large skillet, over medium-high heat, melt the butter.
Add the onions, celery, and carrots and cook until tender, about 3 minutes. Stir in flour. Add the vegetable stock and whisk to combine. Add the milk, Italian seasoning, garlic, salt, pepper, and celery seed. Whisk again to combine.
Reduce heat and simmer over medium-low heat until thickened, about 5 minutes. Taste and adjust salt, as needed. Add the vegetables. Stir to mix throughout. Pour the mixture into the prepared pie plate and set aside.

To Make the Topping

In a mixing bowl, whisk together the flour, baking powder, salt, and sugar. Grate the butter and dump it into the bowl with the dry ingredients. Use a fork to mix in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
Gradually stir in the milk–DON'T dump it in all at once! Add just enough milk until the dough pulls away from the side of the bowl. It should still look somewhat dry and be a bit sticky.
Scoop the dough over the filling (the medium scoop in this set is perfect for this). Bake for 14-18 minutes, until the topping is golden brown and the filling is bubbling. Cool for at least 10 minutes before serving.

Notes

Any combination of vegetables and chicken can be used in this recipe. You’ll need a total of 3 cups of add-ins for this filling (e.g. 1 cup chicken + 2 cups vegetables, 3 cups vegetables without meat, etc.).

Leftover cooked vegetables may be substituted for the frozen vegetables in this recipe. This is one of my favorite ways to use up leftover meats or vegetables in the fridge!

Nutrition

BBQ Cauliflower

Mary Younkin — Mon, 28 Aug 2023 08:30:00 +0000

Packed with bold, tangy flavor and just a hint of heat, this BBQ Cauliflower is sure to be the star of your next meal.

BBQ Cauliflower

Full disclosure, I ate this entire tray of BBQ cauliflower in just a couple of days. I shared a few bites with my brother while he was working with me, but other than that? I stashed it in the fridge and quite happily ate the rest.

This is such a basic recipe, it really shouldn’t have required the testing that wound up going into it. I enjoy roasted cauliflower and I enjoy a good spicy barbecue sauce. I figured that combining the two would be a simple thing.

Unfortunately, I kept over-complicating it, and the result was either saucy cauliflower that ended up mushy, or a crisp cauliflower that lacked the saucy flavor I was craving.

The solution wound up being far simpler than I imagined. First, roast until almost tender. Then, brush with BBQ sauce and finish under the broiler to caramelize the sauce. Last, serve warm with extra sauce for dipping.

BBQ Cauliflower Recipe

cauliflower florets
olive oil
salt and pepper
BBQ sauce

Start by preheat oven to 450°F. Place the cauliflower on a large baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss to coat and then spread the florets out. Roast for 10-15 minutes, until the cauliflower is almost tender.

Remove the pan from the oven and set to broil. Shake the pan of cauliflower and then lightly brush the florets with extra bbq sauce. Then, return to the oven and broil for 3-5 minutes until tender-crisp with slightly caramelized edges. Serve warm with additional sauce for dipping.

BBQ Cauliflower Bites

Looking for more recipes like these BBQ cauliflower bites?

BBQ Chicken Zucchini Boats are a saucy, cheesy, deliciously hearty meal that is a refreshing change from the typical sandwiches we usually make with leftover chicken.

Tender juicy bites of chicken, bell peppers, and onion are sweetened with your favorite bbq sauce to create these easy, saucy BBQ Chicken Skewers.

I’ve been making this Memphis BBQ Sauce for years. It’s sweet and tangy, with just a hint of that spicy heat. And, it’s so much better than anything you can find in the store.

BBQ Ranch Chicken Salad is a refreshing mix of vegetables, chicken, and the most delicious salad dressing, a spicy BBQ ranch.

Saucy bites of tangy chicken come together perfectly with roasted potatoes and broccoli in this BBQ Chicken Potato Casserole. This flavorful and hearty dish is a big win at my house.

If you need another recipe for cauliflower, give Cauliflower Gratin a try. With a sprinkling of cheese, a light cream sauce, and a crispy buttery bread crumb topping, it’s so good I keep dreaming about making it again.

BBQ Cauliflower

Packed with bold, tangy flavor and just a hint of heat, this BBQ Cauliflower is sure to be the star of your next meal.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 128kcal

Author Mary Younkin

Ingredients

1 head cauliflower cut into bite-size florets, about 6 cups
1 tablespoon olive oil
½ teaspoon kosher salt adjust to taste
¼ teaspoon freshly ground black pepper adjust to taste
½ cup bbq sauce plus more for dipping, if desired

Instructions

Preheat oven to 450°F. Place the cauliflower on a large baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss with your hands to coat and then spread the florets across the baking pan. Roast for 10-15 minutes, until the cauliflower is almost tender.
Remove from the oven and adjust the temperature to BROIL. Shake the pan of cauliflower and then lightly brush the florets with bbq sauce. Broil for 3-5 minutes, until the cauliflower is tender-crisp with slightly caramelized edges.
Remove from the oven and serve warm with additional sauce for dipping.

Nutrition

Bacon Lover’s Cauliflower Salad

Mary Younkin — Fri, 18 Aug 2023 08:30:00 +0000

The savory allure of bacon dances with the subtle crunch of fresh cauliflower and sweet, chewy cranberries in this Bacon Lover’s Cauliflower Salad.

Cauliflower Bacon Salad

I love bacon in my salads. It adds so much fabulous flavor, and this bacon cauliflower salad is a perfect example. It’s got salty, it’s got sweet, it’s got crunchy and chewy. Even my picky salad eaters loved it.

You can use dried cranberries or raisins in this salad, or both. I like to use a mix of both. For the salad photographed here, I used about a half cup of cranberries and a quarter cup of golden raisins.

Bacon Cauliflower Salad

You’ll need the following ingredients to make this recipe:

cauliflower
bacon
cranberries or raisins
red onion
mayonnaise
warm bacon grease (optional)
white sugar
white vinegar
kosher salt

Add the cauliflower, bacon, cranberries or raisins, and red onions to a large mixing bowl. Then, in a small bowl or large glass measuring cup, combine the mayonnaise, bacon grease, sugar, vinegar, and salt. Whisk until smooth.

Pour the dressing over the ingredients in the bowl and toss well to coat. Then, keep refridgerated until ready to serve. Cauliflower bacon salad keeps nicely in the fridge for 2-3 days. Just be sure to stir before serving.

Cauliflower Salad Recipes

Looking for more cauliflower salad recipes?

Crunchy yet chewy; sweet and smoky, I feel like Goldilocks when I eat this Cauliflower Broccoli Salad. It has just the right amount of everything. You’ll find yourself making and eating this salad on repeat.

Cauliflower Potato Salad is where it’s at this summer. Tender crisp cauliflower florets, bite-size chunks of egg, and a sprinkling of green onions are tossed in a creamy, dill dressing to make this summer side dish.

Swap in cauliflower for broccoli in this Sweet Kale Salad with shredded kale, thinly sliced Brussels sprouts, and a generous handful of broccoli matchsticks. It’s topped with sweet cranberries and salty pepitas and a poppyseed dressing.

You could also switch out the broccoli with cauliflower in one of my favorite salads of all time. With savory bacon pieces, sweet Mandarin oranges and tangy onion, tossed in the slightly sweet dressing, it’s an Irresistible Salad.

Fresh cauliflower, smothered in a creamy sauce then topped with bacon and baked until bubbling with gooey melted cheese, has my mouth watering over this Cauliflower and Cheese.

This Cauliflower Gratin with a sprinkling of cheese, a light cream sauce, and a crispy buttery bread crumb topping is so so good, I keep dreaming about making it again.

Cauliflower Bacon Salad

The savory allure of bacon dances with the subtle crunch of fresh cauliflower and sweet, chewy cranberries in this Bacon Lover's Cauliflower Salad.

Course Salad

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 378kcal

Author Mary Younkin

Ingredients

8 cups cauliflower cut into small florets, one giant head or two small
12 ounces thick cut bacon cooked, drained, and chopped small
¾ cup dried cranberries or raisins
½ small red onion sliced thin and chopped small, about ⅓ cup

Dressing

½ cup mayonnaise
2 tablespoons warm bacon grease optional
1 tablespoon white sugar
1 tablespoon plain white vinegar
½ teaspoon kosher salt

Instructions

If cooking the bacon in the oven, preheat to 425 degrees. Spread it out on a large baking tray covered in foil and place it in the cold oven as you preheat it. 18-22 minutes later it should be done. Keep a close eye on it towards the end.
Chop or crumble the cooked bacon, and then add to a large mixing bowl with the cauliflower, cranberries or raisins, and red onions.
In a small bowl or large glass measuring cup, combine the mayonnaise, bacon grease, sugar, vinegar, and salt. Whisk until smooth. Pour the dressing over the ingredients in the bowl and toss well to coat.
Refrigerate until ready to serve. This will keep nicely for 2-3 days. Stir before serving.

Nutrition

Roasted Broccoli and Cauliflower

Mary Younkin — Fri, 04 Aug 2023 08:30:00 +0000

Roasted Cauliflower and Broccoli

As the oven works its magic, the vegetables will soften to the perfect bite with crispy brown edges. And when they come out of the oven – it will be all you can do not to eat them right out of the pan. Trust me here, I would know.

Whether you’re a vegetable enthusiast or a skeptic, broccoli and cauliflower work a bit of cooking magic when cooked together. Their similar structures allow them to roast uniformly. While the earthy notes of broccoli harmonize with the delicate sweetness of cauliflower, creating a balance of flavors.

Oven Roasted Broccoli and Cauliflower

You’ll need the following ingredients to make this recipe:

cauliflower
broccoli
olive oil
granulated garlic or garlic powder
smoked paprika
kosher salt
freshly ground black pepper
fresh lemon juice

How To Roast Broccoli and Cauliflower

Preheat your oven to 450°F. In a large mixing bowl, combine the oil and the spices and stir to combine.

Add the cauliflower and the broccoli to the bowl with the oil and spice mixture. Toss with your hands to coat thoroughly.

Spread the vegetables across a large baking sheet. Roast for 15-20 minutes. The pieces should be slightly crisp and fork-tender when done.

Squeeze a bit of fresh lemon juice over the vegetables and serve warm.

Broccoli and Cauliflower

Cauliflower and broccoli pair so well together, it surprises me that I don’t combine them more often than I do!

Crunchy yet chewy; sweet and smokey, I feel like goldilocks when I eat this cauliflower broccoli salad because it has just the right amount of everything. If you’re anything like me, you’ll find yourself making and eating this salad on repeat!

Packed with bold, tangy flavor and just a hint of heat, this BBQ Cauliflower is sure to be the star of your next meal.

This Cauliflower Gratin with a sprinkling of cheese, a light cream sauce, and a crispy buttery bread crumb topping is so so good, I keep dreaming about making it again. We love it with broccoli as well and now I’m thinking I need to combine them for the ultimate gratin.

I made these biscuit-topped chicken pot pies a while back with broccoli and cauliflower and they were a huge hit. That combination is going to be in our regular rotation now too.

Cauliflower that leaves you reaching for just one more bite? How is that possible? Well, this spicy caramelized cauliflower does just that and we love it. And I’m telling you now, it’s every bit as tasty with broccoli too.

Roasted Broccoli and Cauliflower

Want to elevate broccoli and cauliflower to a whole new level of deliciousness? Try tossing them with oil, garlic, and a dash of smoked paprika before roasting them together to tender-crisp perfection.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 67kcal

Author Mary Younkin

Ingredients

1 cauliflower head, medium-sized, cut into bite-size pieces about 4 cups florets
1 large broccoli crown, cut into bite-size pieces about 4 cups florets
3 tablespoons olive oil
1 teaspoon granulated garlic or garlic powder
1 teaspoon smoked paprika optional
½ teaspoon kosher salt adjust to taste
¼ teaspoon freshly ground pepper adjust to taste
1 tablespoon fresh lemon juice

Instructions

Preheat your oven to 450°F. In a large mixing bowl, combine the oil and the spices and stir to combine. Add the cauliflower and the broccoli to the bowl and toss with your hands to coat thoroughly.
Spread the vegetables across a large baking sheet. Roast for 15-20 minutes. The pieces should be slightly crisp and fork-tender when done.
Squeeze lemon juice over the vegetables and serve warm.

Nutrition

How To Grill Vegetables

Mary Younkin — Fri, 09 Jun 2023 08:30:00 +0000

The satisfying sizzle of colorful veggies on a hot grill yields all the fabulous flavor and charring you want in no time at all. Learning how to grill vegetables makes summer dinners a breeze.

Grilled Vegetables

I’ve fallen in love with grilling ever since we moved out of Phoenix, Arizona. I knew people who would go out into the blazing sun and stand beside the fire of their grill, even back then. But, we rarely did.

Now, it’s one of my favorite ways to prepare food, giving roasting a run for its money. You get such a fantastic char on everything, and clean up is a breeze with fewer pots and pans.

One of the biggest questions I get is how long to grill vegetables. So, I’m giving you all the best tips and recommendations I have for cooking perfect grilled vegetables every time.

And remember, always clean your grill grates before cooking. Vegetables will stick to dirty grills. So, crank the heat as high as it will go, wait a few minutes, then scrape. Once clean, give the grates a light brushing of oil and you’re good to go!

How To Grill Corn on the Cob

Grilled corn has to be my absolute favorite way to eat corn. I’ve learned how to grill corn on the cob to get perfectly sweet, charred kernels. And, so this one is a staple for my family when corn is in season.

Choosing the right corn makes all the difference. I prefer to buy it freshly picked from one of the farm stands near us. This is usually the freshest you can find.

When you’re buying corn on the cob in the grocery store, look for bright green husks and silks that aren’t dried out. It’s a good idea to open up the end of the stalk to inspect the kernels too.

Grilling corn is actually pretty painless. Aim for a temperature around 400 in your grill, and plan for it to finish cooking in 8 to 10 minutes. Watch it closely (the first few times especially!) and turn each cob to get an even char.

If you are leaving the corn in the husk, remember to wet it down, then expect for it to take as long as 30 minutes. It takes longer for the heat to penetrate through the protective layers of husk.

Everyone loves corn on the cob with plenty of salted butter. But, if you want to really impress your kids, put a batch of this cheese sauce on the table beside the corn.

How To Grill Zucchini

Grilling is the absolute best way to enjoy zucchini. If you like the slight char that comes from roasting, you will love how grilling intensifies that.

How long to grill can vary. So much depends on your individual grill, your taste preferences, and the thickness of your zucchini slices, spears, or halves.

But, as a general rule of thumb, expect zucchini to take 8-10 minutes to grill. Sliced zucchini takes about 8 minutes, whereas halves take a full 10 minutes on my grill.

Regardless of how you prepare the squash before roasting, you will want to flip them halfway through. If you’re feeling adventurous, sprinkle with some french fry seasoning before serving!

How To Grill Bell Peppers

I’ve had a love affair with bell peppers for as long as I can remember. It’s not my favorite veggie, but it probably goes in more dishes than anything other than onions at my house.

Not sure how long to grill bell peppers? It usually takes around 10 minutes if you slice them into strips, or 20 minutes if you halve them or grill them whole.

When done they should be charred in places. And, the skin should be blistered in places. After grilling, you can remove the skins if desired.

I do not usually perform this task. The skin is thin and edible, and I like the taste of the charred bits, after all that is why you grilled them. But, if you plan to can the bell peppers or don’t like the taste or texture, it’s an easy extra step.

Cover the hot peppers with a bowl or other moisture barrier when you take them out of the grill. This allows the steam to loosen the skins. Wait about 15 minutes and you’ll find them easy to remove.

How To Grill Cauliflower

Grilled Cauliflower is charred, crispy, and tender all in one delicious bite. Less mess, no pans to scrub, and no heating up the kitchen in the summer.

Not sure how to grill cauliflower? Start by washing the head and cutting it into somewhat uniformly sized florets. Pat them dry and toss with oil before seasoning.

You’ll want the grill to be somewhere in the 400-450 temperature range. It can be tricky because of the different thicknesses with this vegetable, but you’ll get a feel for how long to leave them on the grill.

Mine are typically ready to turn at about 7-8 minutes on the grill, and finished at the 15-20 minute mark. This yields a nice crispy char on all sides while tender through. Try them with a side of bang bang sauce. You won’t regret it!

How To Grill Onions

Just like with corn, when learning how to grill onions, it’s really important to be picky with your produce. Sweet vidalia or red onion will both caramelize nicely on the grill, transforming that sharp bite into a mellow sweetness.

Peel off the outer layers, trim the ends, and then slice the onions into half-inch rounds. Use a spatula to transfer them to the grill so that they stay intact.

Now, you want to preheat the grill so it’s medium-hot for–right around 400. You’re looking for the onions to get those gorgeous char marks and soften up, which typically takes about 4-6 minutes per side.

But, every grill is different, so keep an eye on them. Flip them only when you see grill marks. Remove them from the heat and let cool a bit. They’re perfect as a topping for burgers or steaks, a side dish, or even in a grilled salad.

How To Grill Artichokes

This one was a bit intimidating for me, but I’m glad I tackled it. And, you will be glad you learned how to grill artichokes, too! They’re a beautiful addition to any meal.

Start by prepping the artichokes. You’ll have to trim the stems and tops, then clip the pointy tips off the outer leaves. Once that’s done, slice them in half and scoop out the fuzzy choke with a spoon.

Now, you can either parboil or steam them for 15-20 minutes, until they’re just becoming tender. After they come out of the water, brush them with olive oil and season with herbs and spices before putting them on the grill to char.

It should take about 5-7 minutes on the grill to get those gorgeous sear marks. After that, flip them over and grill the other side for another 5 minutes or so. And, just like that, you’ve just grilled artichokes.

Before serving, I like to squeeze a bit of fresh lemon over them, or even drizzle them with an herb-infused oil. But, whatever you do–don’t skip the garlic butter dipping sauce.

How To Grill Asparagus

Asparagus is the official welcome to the garden in the spring for me. Knowing how to grill asparagus is essential for breaking out the grill for summer.

Grilling gives the tips a little char and lots of flavor. Season it simply with oil, kosher salt, and pepper you can even give it a squeeze of lemon after grilling to finish it.

Preheat the grill to high heat. Toss a pound or two of fresh asparagus with oil. And season with salt and pepper and toss to coat.

Grill the asparagus for 2 minutes, then flip the spears over, and grill 1-2 minutes until done. The tips should be crispy and the stems fork-tender when done.

How To Grill Eggplant

We never saw eggplant on the dinner table, growing up. But, I’m glad to have made its acquaintance as an adult. It has a smoky and earthy flavor with just a hint of sweetness, and a meaty flesh that makes grilled eggplant a treat.

This is another veggie that you’ll want to slice into half-inch rounds. Remember how to salt eggplant? Once again, you’ll want to salt the slices and let them rest for at least 20 minutes, or up to a full hour. This will help draw out the excess moisture. Then, just pat them dry and you’re ready to grill.

Next, fire up the grill to a medium-high heat. While it’s heating up, brush both sides of the eggplant slices with oil. Sprinkle with salt and pepper, or go wild with your spice rack.

It takes about 5 minutes per side, but watch them closely. You’re looking for those beautiful grill marks to appear. When serving, I like to sometimes sprinkle them with freshly grated Parmesan or fresh herbs.