Skinny No-Fry Cauliflower Nuggets with Three Dips—Simple Snack!

/ Tuesday, March 18, 2014

Here's a satisfying snack to get you through those chilly almost-spring days (without compromising your lean leg reveal once the tights finally come off). My cauliflower nuggets are roasted not fried. Dip 'em in one (or all) of the sauces: Spicy Soy, Garlic-Herb and Beer-Cheese—the most indulgent of the bunch...


NO-FRY CAULIFLOWER NUGGETS










LOWER NUGGETS
NO-FRY CAULIFLOWER NUGGETS
SERVES: 4

1 head cauliflower, cut into small florets (about 8 cups)
3 tablespoons extra-virgin olive oil
3/4 teaspoon salt
2 tablespoons mayonnaise
1/2 cup Italian-style breadcrumbs

1. Preheat the oven to 450˚F.
2. Toss the cauliflower, olive oil and 1/2 teaspoon salt on a foil-lined baking sheet until evenly coated. Roast 6 minutes or until just tender.
3. Remove the baking sheet from the oven. Brush the cauliflower with the mayonnaise. Sprinkle with the breadcrumbs and the remaining 1/4 tsp. salt. Roast 7 minutes or until toasted and crisp.
4. Transfer cauliflower to a serving plate. Top with any leftover breadcrumbs on the baking sheet. Serve immediately.


BEER-CHEESE DIPPING SAUCE
1/2 cup lager-style beer
2 cups shredded sharp cheddar cheese
2 teaspoons Dijon mustard

In a microwave-safe bowl, microwave the beer on High 2 minutes or until boiling. Whisk in the cheddar, mustard and 1/4 teaspoon salt until almost melted. Microwave in 30 second intervals, whisking, until totally melted. (Reheat in the microwave, as needed.) 


SPICY SOY DIPPING SAUCE
1/3 cup rice vinegar
1/4 cup lower-sodium soy sauce
1 tablespoons Sriracha

Whisk the vinegar, soy sauce and Sriracha together in a small bowl.


ITALIAN HERB DIPPING SAUCE
1/3 cup packed parsley leaves
1/4 cup extra-virgin olive oil, plus more for drizzling
1 large clove garlic, smashed

Puree the parsley, olive oil, garlic and a generous pinch of salt in a blender until smooth with small bits of parsley. Transfer to a small bowl.

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