Crunchy Baked Cauliflower Lvl 1 Somersize Recipes

CRUNCHY BAKED CAULIFLOWER

Steps:

• Preheat oven to 400 degrees F
• Grease a baking sheet with a little coconut oil
• Cut cauliflower into florets.
• Beat 2 eggs into a bowl
• In a bag, mix panko, garlic powder and pepper.
• In batches, dip cauliflower into egg and stir to coat.
• Then drop into breadcrumbs bag and shake to coat.
• Place on greased baking sheet
• Bake at 400 degrees F for 25-30 minutes, turning half way through.

CRUSTY BAKED SHELLS & CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees.
• Fill a large pot with water, add 2 tablespoons salt, and bring to a boil. Add the pasta and cook al dente, according to the instructions on the package. Since it will be baked later, don't overcook it! Drain and pour into a very large bowl.
• Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) saute pan over medium-high heat, add half the cauliflower in one layer, and saute for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of oil to the saute pan, add the remaining cauliflower, cook until browned and tender, and add to the bowl.
• Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2-inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley, and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.

CRISPY ROASTED CAULIFLOWER

Steps:

• Heat oven to 425 degrees.
• On a rimmed baking sheet, drizzle cauliflower florets with olive oil. Season with salt. Roast, turning occasionally, until golden brown and just tender, about 20 minutes.
• Sprinkle with red chili flakes.

CRISPY BAKED CAULIFLOWER

Steps:

• Place cauliflower in a saucepan with a small amount of water. Cover and cook for 5-10 minutes or until crisp-tender; drain. , In a small resealable plastic bag, combine flour, garlic powder, paprika and pepper. Place cornflake crumbs in another resealable bag. Lightly beat egg whites in a shallow bowl. Toss the cauliflowerets one at a time in flour mixture, then roll in egg whites and coat with crumbs. , Place on a baking sheet coated with cooking spray. Bake at 425° for 15-20 minutes or until golden brown. Serve immediately.

PICANTE CHICKEN LVL 1 SOMERSIZE

Steps:

• Preheat oven to 350 degrees.
• Saute onion, bell pepper, and garlic in oil.
• Add all remaining ingredients except chicken and cheese, and simmer 10 minutes.
• Brown chicken and place in casserole (with lid), cover with sauce and bake for 1 hour covered.
• Remove from oven and uncover. sprinkle with cheese, and bake until cheese is melted.

CHICKEN ENCHILADA SOUP LVL 1 SOMERSIZE

Steps:

• Puree first three ingredients.
• Heat olive oil, and add puree, chili powder, cumin and tomato paste. Saute. Stirring constantly for 1 minute. Add broth and simmer for 15 minutes.
• Add chicken, lime, salt, and pepper. Simmer for 1-2 hours.
• When serving add cheese to each bowl. Garnish with sour cream and diced tomatoes.

CRUNCHY BAKED CAULIFLOWER LVL 1 SOMERSIZE

Steps:

• Preheat oven to 400 degrees.
• Toss cauliflower with olive oil, garlic, and seasonings.
• Line Baking sheet with tin foil and spread cauliflower out.
• Bake at 400 for 40 minutes, stirring halfway through.